Description
Mexican Street Corn White Chicken Soup combines the flavors of Mexican street corn with creamy chicken soup. Featuring tender shredded chicken, sweet corn, and bold spices, it’s a comforting, flavorful dish perfect for cozy meals.
Ingredients
2 tablespoons butter or olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
4 cups chicken broth
2 cups cooked shredded chicken
3 cups corn (fresh, frozen, or canned and drained)
1 (4 oz) can diced green chilies
4 oz cream cheese, softened
½ cup heavy cream or half-and-half
Juice of 1 lime
Salt and pepper, to taste
Instructions
- Heat butter or oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook for 3–4 minutes until translucent. Add garlic and sauté for another 30 seconds.
- Stir in chili powder, smoked paprika, cumin, and cayenne pepper (if using) and cook for 30 seconds to allow the spices to bloom.
- Add chicken broth, shredded chicken, corn, and diced green chilies. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes to allow the flavors to meld.
- For a thicker consistency, blend part of the soup using an immersion blender or transfer a few cups to a blender, blend until smooth, and return it to the pot.
- Reduce heat to low and stir in softened cream cheese until melted. Then, add heavy cream or half-and-half and mix until smooth.
- Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and garnish with toppings such as cotija, cilantro, lime wedges, tortilla chips, or sliced jalapeños. Serve warm.
Notes
For a spicier version, add chopped jalapeños or crushed red pepper flakes.
For a vegan option, replace shredded chicken with tofu or chickpeas and use dairy-free cream cheese and coconut milk.
You can use canned corn if fresh or frozen is unavailable.
For a slow-cooked version, use a crockpot and add the dairy and lime juice in the final 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 60mg
