Description
A comforting bowl of Mexican Street Corn Soup that captures the essence of summer with sweet corn, smoky chipotle, and creamy richness.
Ingredients
Scale
- 4 cups corn (fresh or frozen)
- 1 can chipotle peppers in adobo sauce
- 2 cups cooked chicken, shredded
- 2 medium potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- Fresh cilantro for garnish
Instructions
- Cook the bacon in a large pot until crispy over medium heat. Remove it and set aside, reserving the rendered fat.
- Sauté the diced onion and minced garlic until softened and fragrant, about 3–5 minutes.
- Combine corn, chipotle peppers, diced potatoes, shredded chicken, spices, and chicken broth. Bring to a boil.
- Simmer until potatoes are fork-tender, about 15 minutes.
- Finish by stirring in the heavy cream and seasoning with salt and pepper. Heat through gently.
- Garnish with crumbled bacon and fresh cilantro before serving.
Notes
This soup is versatile; use fresh corn in summer or frozen kernels in winter. Adjust spice levels to taste and try adding seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
Keywords: Mexican soup, corn soup, comfort food, summer recipes, creamy soup