Mexican Street Corn Chicken Soup
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!
