Ingredients:

  • 6 cups frozen sweet corn
  • 1.5 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
  • 2 tbsp unsalted butter
  • 1 tbsp avocado oil
  • 1 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 4 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 cup heavy cream
  • 0.5 cup crumbled Cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 fresh limes, juiced

Instructions:

  1. Heat the 2 tbsp butter and 1 tbsp avocado oil in your large pot over medium high heat. Add the 6 cups of frozen corn and cook for 8 minutes until the kernels are golden and popping.
  2. Add the diced white onion and minced jalapeños to the pot with the corn. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves of minced garlic, smoked paprika, ground cumin, and chili powder. Toast these for 1 minute until the kitchen smells intensely smoky.
  4. Add the 1.5 lbs of diced chicken breast to the pot. Cook for 4 minutes until the outside of the chicken is no longer pink. It doesn't need to be fully cooked through yet; it will finish in the broth.
  5. Pour in the 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for 10 minutes until the chicken is tender and the corn has softened.
  6. If you prefer a creamier soup, use an immersion blender to pulse the soup 3-4 times. This breaks up a small amount of corn to release natural starches without turning the whole thing into a puree.
  7. Remove the pot from the heat. Stir in the 0.5 cup heavy cream slowly.
  8. Add the juice of 2 limes and stir in the fresh cilantro. Taste and add salt or pepper if needed, though the Cotija usually provides enough saltiness later.
  9. Ladle the soup into bowls and top generously with the 0.5 cup crumbled Cotija cheese. Serve immediately until the cheese begins to soften into the broth.