Street Corn Soup

Ingredients

1 lb chicken breast (or other protein of choice)

Olive oil

1 Onion 

4 Green onions

½ tbsp Chili powder

½ tbsp Cumin 

½ tbsp Garlic

½ tsp Paprika

¼ tsp Coriander

Salt

Pepper

1 mild taco spice pouch

4 cans of corn

32 oz veggie broth

1 cup heavy whipping cream

Lime juice

Cilantro

Jalapeno

Tortilla chips

Mexican cheese 

Instructions

1. Cook chicken however you do to make it shred. I put chicken breast in the pressure cooker with enough water to cover and cook on a pressure cooking setting for 20 minutes. Shred. 

2. Warm olive oil on medium heat. Add in onion and cook until translucent. 

3. Add in green onion, chili powder, cumin, garlic, paprika, coriander, salt, and pepper. Cook for 1 minute or until fragrant. 

4. Add in corn. Cook for 5 more minutes or until corn is warmed and everything is fully mixed. 

5. Remove as much corn as you want to get desired texture (I used about ⅔) and blend with vegetable broth. Add back into the pot. 

6. Add in chicken and cook until everything is fully warmed through. 

7. Add in heavy whipping cream. Add in lime juice, cilantro, and jalapeno to taste. 

8. Serve topped with cheese and tortilla chips.