Mexican Corn Soup (Print Version)
# Ingredients:
01 -
1 poblano or jalapeno pepper, finely chopped.
02 -
1 white onion, finely chopped.
03 -
2 cloves of garlic, crushed.
04 -
2 tsp ground cumin.
05 -
2 tsp chili powder.
06 -
1 tbsp avocado or olive oil.
07 -
1 tsp kosher salt.
08 -
2 medium potatoes, peeled and cut into small cubes.
09 -
2 cups of frozen corn kernels.
10 -
1 diced chipotle pepper from a can of adobo.
11 -
2 tbsp sauce from a can of adobo.
12 -
1 lb boneless chicken breast.
13 -
6 cups of chicken stock.
14 -
8 oz of creme fraiche or softened cream cheese.
15 -
6 strips of bacon, already cooked.
16 -
Extras for topping: juice of 2 limes, crumbled cotija cheese, handful of cilantro leaves.
# Instructions:
01 -
Warm up the oil in a skillet set to medium heat. Toss in the onion, garlic, and pepper, cooking for about 3 minutes. Sprinkle in chili powder and cumin, stirring it all together for another 2 minutes.
02 -
Pour the sautéed veggies into the slow cooker. Add the potatoes, chicken breast, frozen corn, chipotle, adobo sauce, and broth. Set the cooker on low and leave it for 6-8 hours.
03 -
When there’s 30 minutes left, mix in the cream cheese. Use a fork to shred the chicken into pieces.
04 -
In a separate pan, cook the bacon till crispy, then crumble it into smaller pieces.
05 -
Ladle the soup into bowls while it’s still hot. Top with crispy bacon pieces, a sprinkle of cotija cheese, some lime juice, and fresh cilantro leaves.
# Notes:
01 -
This dish is packed with the smoky-sweet taste of Mexican street corn made rich and creamy.
02 -
For an extra creamy twist, either cream cheese or creme fraiche will do the trick.
03 -
Adding lime juice or cilantro gives a fresh kick that brightens every bite.