Street Corn Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped small.
02 -
1 jalapeño or poblano pepper, finely chopped.
03 -
2 garlic cloves, finely chopped.
04 -
2 teaspoons cumin spice.
05 -
2 teaspoons chili seasoning.
06 -
1 teaspoon salt (use sea salt if you prefer).
07 -
1 tablespoon cooking olive oil.
08 -
2 handfuls of frozen corn (about 2 cups).
09 -
2 medium-sized russet potatoes, skinned and cubed.
10 -
1 diced chipotle pepper from adobo.
11 -
2 tablespoons of spicy adobo sauce.
12 -
1 pound of chicken breast meat.
13 -
6 cups of chicken stock.
14 -
8 ounces of soft cream cheese.
15 -
6 crispy-cooked bacon strips.
16 -
Optional: 2 limes for finishing.
17 -
Chopped fresh cilantro for sprinkling.
18 -
1/2 cup crumbled cotija cheese.
# Instructions:
01 -
In a pan over medium, warm oil, toss in onion, garlic, and pepper. Sprinkle in cumin and chili powder. Let it cook for a couple minutes more.
02 -
Transfer the cooked veggies to a slow cooker. Add in chicken stock, corn, potatoes, diced chipotle and adobo, and chicken breasts.
03 -
Turn on LOW and let the slow cooker do the job for 6-8 hours. Mix in the cream cheese during the last 30 minutes.
04 -
Pan-fry bacon till crispy, crumble it up. Chop up cilantro as well.
05 -
Top each bowl with crunchy bacon bits, cotija, lime juice, and fresh cilantro.
# Notes:
01 -
Dial down the heat by cutting back on chipotle.
02 -
Stick with thawed chicken for safe cooking.
03 -
Feta cheese works as an alternative to cotija.
04 -
If freezing for later, don't add the cream cheese until reheating.