Street Corn Chicken Soup (Print Version)
# Ingredients:
→ Base of the Soup
01 -
2 teaspoons ground cumin
02 -
2 teaspoons chili powder
03 -
1 white onion, chopped finely
04 -
1 poblano or jalapeño, chopped (go for poblano if you want less heat)
05 -
1 teaspoon fine sea salt
06 -
2 large garlic cloves, minced
07 -
1 tablespoon olive oil or avocado oil
→ Core Components
08 -
6 cups rich chicken stock
09 -
1 chipotle pepper from a can of adobo, chopped
10 -
2 tablespoons smoky adobo sauce (from the chipotle can)
11 -
1 pound boneless chicken breast pieces
12 -
8 ounces cream cheese or crème fraîche
13 -
2 large russet potatoes, cut into bite-sized chunks and peeled
14 -
2 cups frozen sweetcorn
→ Optional Add-ons
15 -
Crispy crumble from 6 bacon slices
16 -
Fresh lime wedges for squeezing
17 -
A few sprigs of fresh cilantro
18 -
Crumbled cotija cheese, about 1/2 cup
# Instructions:
01 -
Heat a wide pan on medium, then toss in the oil when it's warmed up. Add garlic, onion, and pepper pieces, stirring often for around 3 minutes until they soften and smell amazing. Mix in your cumin and chili powder, stirring another minute or two to let the spices bloom. Move this fragrant mix into your slow cooker, ready for the next steps.
02 -
Pop your corn, chicken stock, chipotle, adobo sauce, diced potatoes, and chicken breast into the slow cooker. Give it a little stir, close the lid, and cook it gently for 6-8 hours on low heat until the chicken is tender and the potatoes are falling apart.
03 -
About half an hour before you're ready to eat, mix in the cream cheese or crème fraîche. Let it melt slowly into the broth, turning it into a creamy base. While that happens, fry or bake the bacon until it's deliciously crispy.
04 -
Scoop the soup into individual bowls. Sprinkle crispy bacon on top, scatter with fresh cilantro, and crumble some cotija cheese. Add a squeeze of lime over everything, adjust the seasonings if needed, and enjoy each spoonful of your buttery, crunchy, and bright masterpiece!
# Notes:
01 -
A cozy twist on Mexican street corn (elote), served in a bowl.
02 -
Want to control the spice? Jalapeños for heat, poblanos for mildness.
03 -
Great for meal prep! Tastes even better the next day.