Mexican Street Corn Soup
This Mexican street corn chicken soup is surprisingly quick and easy to make, which makes it perfect for busy days when you can still prepare something hearty yet homemade.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 2 4-6 ounce boneless skinless chicken breast
- 1 cup onion, diced
- 1 medium jalapeno, seeded and minced
- 4 cups low sodium chicken broth
- 1 16 ounce package roasted corn (I used Trader Joe's frozen roasted corn)
- 2 teaspoons Elote seasoning blend (I used Trader Joe's Everything But The Elote)
- ½ cup sour cream
- ½ cup heavy cream
- 2 cups cheddar cheese
- ⅓ cup cilantro, chopped
- cotija cheese, for garnish
- lime wedges, garnish
Instructions
- Heat a Dutch oven or large pot over medium heat with 1 tablespoon olive oil.
- Sprinkle ½ teaspoon of elote seasoning over the chicken breast. Once oil is hot add the chicken breast to sauté. Sauté chicken on each side for 5-6 minutes per side or until the internal temperature reaches 165℉ when tested with a meat thermometer. When cooked through remove the chicken to a cutting board.
- In the same pot add the remaining olive oil, onions and jalapeno. Sauté for 5-7 minutes or until the onions are translucent.
- Pour in the chicken broth, roasted corn and the remaining elote seasoning. Bring pot up to boil and reduce to simmer.
- While the soup is simmering, chop the chicken breast into small pieces. Add to the pot and continue to simmer for 10 minutes.
- After the soup has simmered. Turn heat off. Add the sour cream and heavy cream together in a small bowl. Ladle a couple of tablespoons of hot broth to the cream mixture to temper the dairy. Stir well and stir the cream mixture into the soup. This will keep your soup from curdling. Stir in cheddar cheese and cilantro.
- Ladle soup into bowls and garnish with lime wedges and cotija cheese.