Zesty Corn Soup With Chicken

3.8
(55)

You may be familiar with the so-called “Mexican street corn,” and if so, then you probably know how delicious it is. Here, those flavors combine in a medley of savory cotija, spicy cayenne, tart lime, and toasted sweet corn. Together they harmonize in each bite to create a crave-worthy soup. Better yet, you can whip up this easy recipe in just 20 minutes thanks to shortcut items like frozen corn kernels and rotisserie chicken. Don't skip cooking the cilantro stems in butter and garlic— sure it's a great way to minimize food waste but also creates more depth of flavor on a soup that comes together so quickly. Round out the meal with high-quality tortilla chips and fresh guacamole and end with fresh fruit like mango or melon. What a cozy treat!

chicken-corn-soup-recipe-0320foo
Photo: Jennifer Causey
Hands On Time:
20 mins
Total Time:
20 mins
Yield:
4 serves

Ingredients

  • 2 tablespoons unsalted butter

  • ¼ cup finely chopped fresh cilantro stems, plus chopped leaves for serving

  • 1 clove garlic, grated (preferably on a Microplane)

  • 1 10-oz. bag frozen corn

  • 1 ¼ teaspoons kosher salt

  • 3 cups chicken stock

  • cup mayonnaise

  • 1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 lime), divided

  • 4 cups shredded rotisserie chicken (from 1 chicken)

  • Grated cotija cheese, for serving

  • Cayenne, for serving

Directions

  1. Melt butter in a saucepan over medium. Add cilantro stems and garlic; cook, stirring often, until fragrant, about 1 minute. Add corn and salt; stir to coat. Add stock and bring to a boil over high. Reduce heat to low and simmer, undisturbed, until flavors meld, 8 to 10 minutes.

  2. Meanwhile, stir together mayonnaise and lime zest in a small bowl.

  3. Remove saucepan from heat. Stir in lime juice and 1 tablespoon lime mayonnaise. Top soup with chicken, cheese, chopped cilantro leaves, cayenne, and remaining lime mayonnaise.

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