Description
For a cozy meal that’s both comforting and bursting with flavor, try this Creamy Mexican Street Corn Chicken Soup. This delightful dish comes together in just 30 minutes, making it perfect for busy weeknights or casual gatherings with friends. Picture sweet corn mingling with tender chicken, spices, and a creamy base that warms you from the inside out. Each bowl is topped with your favorite garnishes, creating a customizable experience that everyone will love. Whether you enjoy it on its own or pair it with crispy tortilla chips, this soup is sure to become a family favorite!
Ingredients
Scale
- 2 skinless chicken breasts (boneless)
- 4 cups chicken broth
- 1 medium white onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeño (sliced)
- 2 cups frozen sweet corn
- 1½ cups frozen roasted sweet corn
- ½ cup crema or sour cream
- ¼ cup crumbled cotija cheese
- Fresh lime wedges and chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and jalapeño; cook until softened, about 5 minutes.
- Stir in minced garlic and spices; cook for another 1–2 minutes.
- Add both types of corn to the pot; mix well.
- Place chicken breasts in the pot and cover with chicken broth; simmer for 15–18 minutes until cooked through.
- Remove chicken, shred it, then blend part of the soup with sour cream until smooth.
- Return blended mixture and shredded chicken to the pot; stir to combine and adjust seasoning.
- Serve hot topped with cheese, cilantro, lime wedges, and tortilla chips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg