Street Corn Chicken Soup (Print Version)
# Ingredients:
→ For the Base
01 -
1 poblano or jalapeño, chopped up (go with poblano if you want it mild)
02 -
1 white onion, chopped small
03 -
2 garlic cloves, finely chopped
04 -
1 tablespoon avocado or olive oil
05 -
1 teaspoon fine sea salt
06 -
2 teaspoons ground cumin
07 -
2 teaspoons chili powder
→ Core Ingredients
08 -
2 medium russet potatoes, cut into small chunks after peeling
09 -
1 chipotle in adobo sauce, minced
10 -
2 tablespoons of the adobo sauce from the can
11 -
6 cups rich chicken stock
12 -
1 pound chicken breast, no bones
13 -
8 ounces of crème fraîche or cream cheese
14 -
2 cups of frozen, sweet corn
→ For Garnishing
15 -
Crispy bacon strips (about 6)
16 -
Juice from 2 fresh limes
17 -
A handful of cilantro, freshly plucked
18 -
Crumbled cotija cheese, around half a cup
# Instructions:
01 -
Set a big pan over medium heat. Once warm, add the oil and toss in the garlic, onion, and pepper. Stir them for roughly 3 minutes until their aroma fills the air and they soften up a bit. Mix in the cumin and chili powder, stirring once more for a couple of minutes until the spices smell toasty. Transfer this delicious base into your slow cooker.
02 -
Drop in the frozen corn, potato chunks, chopped chipotle pepper, that rich adobo sauce, chicken, and broth. Put the lid on and leave it alone on low heat for about 6-8 hours, giving the flavors time to come together while the chicken and potatoes cook perfectly.
03 -
About half an hour before it's time to eat, stir the cream cheese or crème fraîche straight into the soup. Let it melt completely for a smooth, creamy texture. While that’s going on, fry up the bacon until super crispy, or bake it if that’s easier for you.
04 -
Scoop the hot soup into bowls, then bring it to life by adding crispy bacon chunks, cotija cheese, fresh cilantro, and a drizzle of lime juice. Take a quick taste and sprinkle a bit more salt or pepper if it needs it. Each bowl should have a rich, creamy base with fresh and crunchy toppings!
# Notes:
01 -
A comforting spin on elote (Mexican street corn), perfect for chilly days.
02 -
Choose poblano for a mellow spice or jalapeño to heat things up.
03 -
It’s even tastier the next day, making it great to prep in advance.