Mexican Street Corn Soup

A delicious twist on our classic Elote (Mexican Street Corn) recipe, this soup is full of flavor and a quick and easy soup for dinner. A creamy broth packed with sweet corn, roasted chicken and a subtle hint of spices for flavor, this chicken and corn soup is sure to win over friends and family!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Add 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. 2Then add the garlic, poblano and seasonings and stir for another minute to bloom the spices.
3. 3Add the chicken broth, corn, and creams. Stir and then allow to simmer for 15 minutes.
4. 4Remove 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. 5Serve immediately with all your favorite soup toppings and garnishes.