Mexican Street Corn Chicken Soup

Name: Mexican Street Corn Chicken Soup
Cook time: 45 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 pound diced chicken breasts; 1/2 teaspoon each salt and pepper; 2 diced jalapeños (remove seeds for less heat or leave for more heat); 2 diced shallots or 1/2 medium diced purple onion; 2 cloves minced garlic; 1 tablespoon TJs Everything But The Elote Seasoning (can sub 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon of smoked paprika); 1 quart chicken broth; 2 cups frozen fire roasted corn; 1 cup 1/2 and 1/2; 1/2 cup sour cream; Juice of one lime (about 1-2 tablespoons); 2 tablespoons chopped cilantro; White cheddar, Parmesan or Cojita cheese for serving; Lime wedges, jalapeño slices, sour cream, and cilantro for serving

Author

Ingredients

1 tablespoon olive oil
1 pound diced chicken breasts
1/2 teaspoon each salt and pepper
2 diced jalapeños (remove seeds for less heat or leave for more heat)
2 diced shallots or 1/2 medium diced purple onion
2 cloves minced garlic
1 tablespoon TJs Everything But The Elote Seasoning (can sub 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon of smoked paprika)
1 quart chicken broth
2 cups frozen fire roasted corn
1 cup 1/2 and 1/2
1/2 cup sour cream
Juice of one lime (about 1-2 tablespoons)
2 tablespoons chopped cilantro
White cheddar, Parmesan or Cojita cheese for serving
Lime wedges, jalapeño slices, sour cream, and cilantro for serving

Directions

Heat olive oil in large Dutch oven. Add chicken breast to pan and begin to brown
Add jalapeños, shallots, garlic, and seasonings and sauté a minute or two until fragrant
Pour in chicken broth and bring to a simmer. Cover and cook on medium low heat for 15 to 20 minutes until chicken is cooked through
Add half-and-half, roasted corn, sour cream, and lime juice. Mix until well combined and allow to simmer and heat through about five minutes. Stir in chopped cilantro
Serve with finely graded unexpected cheddar, lime wedges, jalapeño slices, sour cream, and more cilantro!
Don’t forget some tortilla chips to dip!
Enjoy!

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Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)