Description
Savor the rich flavors of Mexican Street Corn Soup, a quick and easy dish packed with sweet corn, tender chicken, and a creamy base. Perfect for satisfying those comfort food cravings!
Ingredients
- Olive Oil (2 tablespoons)
- Boneless Skinless Chicken Breasts (2, 4-6 ounces)
- Onion (1 cup, diced)
- Jalapeño (1 medium, seeded and minced)
- Low Sodium Chicken Broth (4 cups)
- Roasted Corn (1 16-ounce package)
- Elote Seasoning Blend (2 teaspoons)
- Sour Cream (1/2 cup)
- Heavy Cream (1/2 cup)
- Cheddar Cheese (2 cups)
- Cilantro (1/3 cup, chopped)
- Cotija Cheese
- Lime Wedges
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Season chicken with elote seasoning, sauté until golden brown, remove and rest.
- Sauté onion and jalapeño in the same pot.
- Add chicken broth, roasted corn, and remaining elote seasoning. Bring to a boil and simmer.
- Chop chicken and add back into the pot after 10 minutes of simmering.
- Combine sour cream and heavy cream with hot broth, then stir into the soup along with cheddar cheese and cilantro.
- Serve with cotija cheese and lime wedges.
Notes
Store leftovers in an airtight container for up to 4 days.
For vegetarian options, use vegetable broth and omit chicken.
Garnish with lime juice for an extra zing.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
