Description
This Mexican Street Corn Soup is inspired by all of the bold, zesty flavors found in Mexican Street Corn. Creamy Soup is loaded with seasoned chicken, sweet corn, and a subtle hint of spices for the most delicious, flavorful soup.
Ingredients
Chicken
- 1 tablespoon olive oil
- 2 boneless, skinless chicken thighs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 celery hearts, chopped
- 1 medium jalapeno
- 4 cloves garlic, minced
- 3 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 cup sour cream
- 2 cups heavy cream
- 5 ears corn, grilled, kernels cut off
- 1 1/2 tablespoons cornstarch + 1 1/2 tablespoons water
- Juice of one lime
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, or feta cheese
Instructions
1. Add chicken to a large bowl. Sprinkle garlic and onion powder, oregano, chili powder, paprika and salt and pepper over chicken. Toss to combine.
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add chicken and sear for 5 minutes per side. Continue to cook until chicken has reached an internal temperature of 165F. Remove chicken from pot.
3. Add 1 tablespoon olive oil, onion, celery, jalapeno and garlic to large pot. Cook, stirring frequently for 3-4 minutes, or until vegetables are softened.
4. Add in chicken broth, water, oregano, chili powder, paprika, sour cream. Cook for a few minutes to warm the soup through.
5. Add in heavy cream, corn, cornstarch mixture, juice of lime, cilantro and cheese. Cook over medium heat until soup has thickened.
6. Serve with additional fresh cilantro, cotija cheese (or feta cheese) and jalapeno slices.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stove Top
- Cuisine: American, Mexican