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–+ servings

Creamy Mexican Street Corn Soup with Chipotle and Bacon

This Mexican Street Corn Soup blends smokychipotle, tender chicken, sweet corn, and creamy broth, topped with crispybacon, cotija cheese, and fresh cilantro
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 white onion diced
  • 1 poblano pepper or jalapeño pepper diced
  • 2 cloves garlic diced or minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 tablespoon of either olive oil or avocado oil
  • 2 cups frozen corn
  • 2 medium-sized russet potatoes skinned and cut into small cubes
  • 1 chipotle pepper in adobo sauce diced
  • 2 tbsp adobo sauce
  • 1 lb chicken breast
  • 6 cups chicken broth
  • 8 ounces of cream cheese or a rich crème fraîche
  • 6 slices of bacon cooked and crumbled
  • 2 limes optional for garnish
  • Cilantro optional for garnish
  • ½ cup cotija cheese

Instructions
 

Cook the Chicken:

  • In a spacious pot or Dutch oven, warm the olive oil on medium heat.
  • Add the chicken breasts and cook for 6-7 minutes on each side until they are browned and cooked through.
  • Remove the chicken from the pot and set aside to cool, then shred the meat with a fork.

Sauté the Vegetables:

  • In the same pot, add the diced onion, poblano or jalapeño pepper, and garlic.
  • Cook for 3 to 4 minutes until the onion becomes tender and translucent.

Add Spices and Corn:

  • Stir in the chili powder, cumin, and sea salt.
  • Add the frozen corn and cook for another 2-3 minutes, stirring occasionally to combine the flavors.

Simmer with Broth and Potatoes:

  • Pour in the chicken broth, followed by the diced potatoes, chipotle pepper, and adobo sauce.
  • Increase the heat until the mixture reaches a rolling boil, then lower the heat to allow it to simmer gently.
  • Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.

Add Cream Cheese and Chicken:

  • Stir in the cream cheese (or crème fraîche) until melted and incorporated into the soup, creating a creamy texture. Return the shredded chicken to the pot and cook for another 5 minutes to heat through.

Prepare Bacon Topping:

  • While the soup simmers, cook the bacon in a separate pan until crispy. Remove from the pan, crumble, and set aside for garnish.

Serve and Garnish:

  • Ladle the soup into bowls and top with crispy bacon, a sprinkle of cotija cheese, and fresh cilantro. Squeeze lime juice over the top for an added burst of freshness if desired.

Nutrition

Calories: 400kcal
Keyword Mexican cabbage salad
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