Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cubed
  • 4 cups chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • salt to taste
  • black pepper to taste
  • 4 cups corn kernels
  • 1 cup heavy cream
  • 1 can (14oz) corn cream-style corn
  • 1/2 cup Cotija cheese, crumbled
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ancho chili powder

Instructions:

  1. Melt butter over medium-high heat in a large pot or Dutch oven. Add corn kernels and sauté without stirring too often until golden brown and toasted. Remove corn from the pot and set aside.
  2. In the same pot, sauté diced onions until translucent. Stir in the minced garlic and cubed chicken breast, cooking until the chicken is no longer pink.
  3. Stir in the smoked paprika and cumin until fragrant.
  4. Pour in the chicken broth and cream-style corn. Bring to a gentle simmer for 10 minutes.
  5. Stir the charred corn back into the pot along with the heavy cream. Use an immersion blender to pulse the soup 2-3 times if a thicker, creamier consistency is preferred.
  6. Finish by stirring in fresh lime juice. Garnish each serving with crumbled Cotija cheese, chopped cilantro, and a dusting of ancho chili powder.