Chicken Street Corn Soup
Prep Time:
15 minutes
Cook Time:
35 minutes
Serves:
6 servings
Preparation
Heat olive oil in a large pot over medium heat.
Add the diced onion, garlic, celery, and jalapeños. Sauté until softened and fragrant, about 5–7 minutes.
Add the corn kernels to the pot with the sautéed aromatics.
Pour in the chicken broth, heavy cream, and cream cheese. Stir until the cream cheese begins to melt.
Carefully transfer the mixture to a blender and puree until smooth and creamy. (Alternatively, use an immersion blender directly in the pot.)
Return the pureed soup base to the pot.
Stir in the hominy and cubed or shredded chicken.
Season with cumin, smoked paprika, salt, and black pepper. Let simmer on low heat for 15–20 minutes, stirring occasionally.
Ladle the soup into bowls.
Top with garnishes: cilantro, cotija cheese, green onions, roasted corn kernels, and tortilla strips for added texture.
About The Recipe
Creamy, smoky, and sweet — this Chicken Street Corn Soup blends roasted corn and hominy for cozy perfection.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 stalks celery, chopped
3 medium jalapeños, finely chopped (adjust to taste)
3 cups fresh or grilled corn kernels
4 cups chicken broth
1 cup heavy cream
1 (8 oz) package cream cheese, softened
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 (14 oz) can hominy, drained and rinsed
1 pound boneless, skinless chicken breasts, cubed (or roasted chicken, shredded)
For Garnish:
1/4 cup chopped cilantro
1/4 cup crumbled cotija cheese
1/4 cup green onions, chopped
1/2 cup roasted corn kernels
Tortilla strips (optional)
Sliced jalapeños (optional, for extra spice)