Mexican Street Corn Soup (Print Version)
# Ingredients:
01 -
1 white onion, diced.
02 -
1 poblano or jalapeno pepper, diced.
03 -
2 cloves garlic, minced.
04 -
2 tsp chili powder.
05 -
2 tsp cumin.
06 -
1 tsp sea salt.
07 -
1 tbsp olive or avocado oil.
08 -
2 cups frozen corn.
09 -
2 medium russet potatoes, peeled and diced.
10 -
1 chipotle pepper in adobo sauce, diced.
11 -
2 tbsp adobo sauce.
12 -
1 lb chicken breast.
13 -
6 cups chicken broth.
14 -
8 oz cream cheese or creme fraiche.
15 -
6 slices of bacon, cooked.
16 -
Optional garnish: 2 limes, cilantro, 1/2 cup cotija cheese.
# Instructions:
01 -
Heat oil in a pan over medium heat. Sauté onion, pepper, and garlic for 3 minutes. Add chili powder and cumin, stirring for 2 more minutes.
02 -
Transfer sautéed mixture to a slow cooker. Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.
03 -
30 minutes before cooking is done, stir in cream cheese. Shred the chicken using a fork.
04 -
Cook bacon separately until crispy and crumble.
05 -
Serve the soup hot, topped with bacon, cotija cheese, lime juice, and cilantro.
# Notes:
01 -
This soup combines the flavors of Mexican street corn with a creamy texture.
02 -
You can use either cream cheese or creme fraiche for a creamier taste.
03 -
Optional garnishes such as lime juice and cilantro enhance the freshness and flavor.