Mexican Street Corn Soup
Mexican Street Corn SoupA creamy, flavorful Mexican Street Corn Soup made with sweet corn, shredded chicken, smoky peppers, and a hint of spices. Quick to prepare, protein-packed, and perfect for weeknight dinners or meal prep, this soup is rich, satisfying, and loaded with flavor. Serve with lime and cilantro for a fresh finish.
Equipment
- 1 Dutch oven (large)
- 1 Cutting board
- Knife
- 1 blender (or immersion blender)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion minced
- ½ celery stalk minced
- 5 garlic cloves minced
- 1 pasilla or poblano pepper roasted and minced
- 1 tablespoon chili powder heaping
- 2 teaspoons kosher salt plus more to taste
- 2 teaspoons sugar
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 6 cups corn kernels fresh or frozen
- 1½ cups heavy cream
- ½ cup Mexican crema
- 3 cooked chicken breasts shredded (rotisserie works well)
- ½ cup Cotija cheese crumbled
- Lime wedges for serving
- Fresh cilantro chopped, for garnish
Instructions
- Sauté Aromatics: Begin by heating 4 tablespoons of unsalted butter in a large Dutch oven over medium heat. Once melted, add the minced yellow onion and minced celery stalk. Stir occasionally, allowing them to soften and become fragrant, about 3–5 minutes. You want the onions to turn translucent and the celery to release its natural sweetness. This forms the flavorful base of your soup.
- Bloom the Spices: Next, add the minced garlic cloves and the roasted pasilla or poblano pepper to the softened vegetables. Sprinkle in 1 heaping tablespoon of chili powder, 2 teaspoons of kosher salt, 2 teaspoons of sugar, and ¼ teaspoon of black pepper. Stir continuously for about one minute to allow the spices to bloom. This step is crucial for intensifying the flavors and giving the soup its signature smoky, mildly spicy aroma.
- Add Liquids and Cream: Pour in 4 cups of chicken broth, then add 6 cups of sweet corn kernels. Stir gently to combine all ingredients. Next, incorporate 1½ cups of heavy cream and ½ cup of Mexican crema, folding them into the soup to create a rich, velvety texture. Bring the mixture to a gentle simmer, making sure not to boil too vigorously, and let it cook uncovered for 15 minutes. During this time, the flavors meld beautifully, and the corn softens just enough to add body to the soup.
- Puree a Portion for Creaminess: To create a perfectly creamy texture, remove about 2 cups of the soup and transfer it into a blender. Blend until completely smooth. Carefully return the blended portion to the Dutch oven, stirring it in to evenly thicken the soup. This step ensures a silky consistency while keeping some corn kernels whole for texture.
- Add Chicken and Cheese: Stir in 3 shredded cooked chicken breasts and ½ cup crumbled Cotija cheese. The chicken adds protein and heartiness, while the cheese melts slightly, adding a subtle salty creaminess. Mix gently until everything is well combined, but take care not to over-stir, which can break down the corn too much.
- Taste and Adjust Seasonings: Before serving, taste your soup and adjust the seasonings if needed. You can add more salt, pepper, or chili powder depending on your preference. This step allows you to perfect the balance of sweet, smoky, and savory flavors.
- Serve and Garnish: Ladle the soup into bowls, ensuring each serving gets a bit of chicken, corn, and creamy broth. Garnish with fresh chopped cilantro and lime wedges. The cilantro adds a bright, herbal note, while the lime juice enhances the flavors and adds a refreshing tang. Serve immediately for the best flavor and texture.
- Optional Serving Suggestions: For extra flair, sprinkle additional Cotija cheese on top, or add a few sliced jalapeños for heat. You can also serve with warm tortillas or crusty bread for a complete, satisfying meal. This soup is perfect for weeknight dinners, meal prep, or even entertaining friends and family because it’s easy to make, nutritious, and deeply flavorful.
Notes
- Roast pasilla or poblano peppers for best flavor: Use a gas flame or oven broiler, turning every few minutes until charred. Let the peppers “sweat” under plastic wrap to loosen the skins, then remove seeds and chop.
- Use rotisserie chicken for convenience: Pre-cooked chicken saves time and adds a rich, roasted flavor.
- Adjust creaminess to preference: Substitute part of the heavy cream with milk or more Mexican crema for a lighter version.
- Spice level can be modified: Add extra chili powder or a sliced jalapeño if you prefer more heat.
- Keep some corn whole: Blending only part of the soup creates a pleasing texture with both creamy and chunky bites.
