Description
A hearty and flavorful soup combining the best of street corn and white chicken chili for a comforting meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño. Sauté for 3 minutes.
- Stir in cumin and chili powder. Cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, white beans, and corn. Simmer for 10 minutes.
- Stir in heavy cream and lime juice. Season with salt and pepper.
- Garnish with cotija cheese and cilantro before serving.
Notes
- For extra spice, leave the seeds in the jalapeño.
- Substitute Greek yogurt for heavy cream for a lighter version.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican