Description
A comforting and creamy soup that captures the vibrant flavors of Mexican street corn.
Ingredients
- 4 cups of corn (fresh or frozen)
- 1 can of chipotle peppers in adobo sauce
- 2 cups of cooked chicken, shredded
- 2 medium potatoes, diced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 4 cups of chicken broth
- 1 cup of heavy cream
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced potatoes and cook for about 5 minutes.
- Stir in the corn, shredded chicken, chipotle peppers, cumin, and chili powder. Cook for another 2-3 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and let simmer until potatoes are tender.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, topped with crumbled bacon and fresh cilantro.
Notes
For a vegetarian version, substitute chicken and bacon with grilled vegetables and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican