Sopa de maíz callejero mexicano

Ingredientes

• 4 Tablespoons Butter
• 1 Yellow Onion (minced)
• 1/2 Celery Stick (minced)
• 5 Cloves Garlic (minced)
• 1 Pasilla Pepper (or poblano pepper, see note for roasting, minced )
• 1 Tablespoon Chili Powder (heaping)
• 2 teaspoons Kosher Salt (plus more to taste)
• 2 teaspoons Sugar
• 1/4 teaspoon Black Pepper
• 4 Cups Chicken Broth
• 6 Cups Corn
• 1 1/2 Cups Heavy Cream
• 1/2 Cup Mexican Crema
• 3 Chicken Breasts (cooked and shredded, I prefer to use a rotisserie chicken shredded)
• 1/2 Cup Cotija Cheese (heaping)
• Lime Wedges
• Cilantro (chopped)

Preparación

1. 1

   Add the butter to a Dutch oven over medium heat along with the onion and celery and sauté until tender about 3 to 5 minutes.

2. 2

   Then add the garlic, poblano and seasonings and stir for another minute to bloom the spices.

3. 3

   Add the chicken broth, corn, and creams. Stir and then allow to simmer for 15 minutes.

4. 4

   Remove 2 cups to a blender jar and blend until smooth or back into the soup and add the chicken and cheese and stir to combine.

5. 5

   Serve immediately with all your favorite soup toppings and garnishes.