Description
Experience the vibrant, bold flavors of your favorite street snack in a comforting, bowl-ready format. This Mexican Corn Street Soup combines sweet roasted corn, zesty lime, and savory smoked chicken to create a rich, velvety texture. Perfect for a cozy weeknight dinner or as an impressive fiesta starter, this creamy and bright soup is designed for busy cooks who crave authentic taste without hours in the kitchen.
Ingredients
4 cups corn kernels (fresh or frozen)
2 tablespoons unsalted butter
1 white onion, finely diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream or coconut milk
1 cup smoked chicken, shredded
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 cup fresh cilantro, chopped
1/2 cup Cotija cheese, crumbled
Juice of 1 lime
Salt and pepper to taste
Instructions
Melt butter in a large pot over medium heat and sauté diced onion until soft.
Add minced garlic and cook for 1 minute until fragrant.
Add corn kernels and sauté for 8-10 minutes until golden char develops.
Pour in chicken broth, chili powder, and smoked paprika, bringing to a gentle boil.
Reduce heat and simmer for 10 minutes.
Pulse soup with an immersion blender until creamy but still slightly chunky.
Stir in heavy cream and shredded smoked chicken; cook for 3 minutes.
Remove from heat and stir in fresh lime juice.
Season with salt and pepper to taste and serve topped with Cotija cheese and cilantro.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and replace smoked chicken with roasted chickpeas or mushrooms. If you don’t have an immersion blender, carefully transfer some soup to a standard blender, pulse, and return to the pot. Keep leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg