Mexican Street Corn Soup

Prep 10 Minutes
Total 25 Minutes
4 Servings

Ingredients

1 package Del Real Shredded Chicken, prepared according to package directions
1 Tbsp butter
4 cups corn kernels, canned and drained
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp chili powder
½ tsp ground cumin
3 cups chicken broth
½ cup heavy cream
1 Tbsp fresh lime juice
¼ cup Mexican crema, for serving
2 Tbsp chopped cilantro, for serving
2 Tbsp crumbled cotija cheese
Lime wedges, for serving

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Instructions

1.

Prepare the Del Real Foods Shredded Chicken according to package instructions.

2.

Melt the butter in a large pot over medium-high heat. Add the corn and cook for 4–5 minutes, stirring occasionally, until lightly charred. Transfer ½ cup corn to a bowl and set aside for topping.

3.

Add the onion to the pot and cook for 2–3 minutes, until softened. Add the garlic, chili powder, and cumin and cook for 30 seconds. Add the chicken broth and Del Real Shredded Chicken. Bring to a simmer and cook for 5 minutes.

4.

Stir in the heavy cream and simmer for 2–3 minutes, until heated through and slightly thickened. Stir in the lime juice.

5.

Divide the soup among serving bowls. Top with the reserved corn, Mexican crema, cilantro, and cotija cheese. Serve with lime wedges and enjoy.