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Creamy Mexican street corn chicken soup with shredded chicken, corn, white beans, crumbled cheese, and cilantro in a black bowl on a rustic wood table.

Mexican Street Corn Chicken Soup

Nesting Lane
High Protein Mexican Street Corn Chicken Soup is a creamy Mexican-inspired dinner with 45 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6

Equipment

Large Dutch Oven
Cutting Board
Sharp Knife
Wooden Spoon
Can Opener
Blender

Ingredients
 

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 medium poblano pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 4 cups frozen corn divided
  • 3 cups cooked chicken breast shredded
  • 1 can (4-ounce) diced green chiles
  • 1 can (15-ounce) white beans drained and rinsed
  • 1 cup low-fat cottage cheese
  • ½ cup plain nonfat greek yogurt
  • ½ cup reduced-fat Monterey jack cheese shredded
  • 2 tablespoon fresh lime juice
  • ⅓ cup cotija cheese crumbled
  • ¼ cup chopped fresh cilantro

Instructions
 

  • In a large Dutch oven, heat the olive oil over medium heat.
  • Add the onion and poblano pepper. Cook for 5 to 6 minutes, stirring occasionally, until softened.
  • Add the garlic, chili powder, cumin, smoked paprika, and black pepper. Cook for 30 seconds.
  • Add the chicken broth, 3 cups of corn, shredded chicken, green chiles, and white beans. Using a wooden spoon, stir well.
  • Bring the soup to a boil. Reduce the heat to medium-low. Simmer uncovered for 15 minutes.
  • In a blender, place the remaining 1 cup of corn and the cottage cheese. Blend until mostly smooth.
  • Stir the blended corn mixture into the soup.
  • Reduce the heat to low.
  • Add the Greek yogurt and Monterey Jack cheese. Stir until the cheese melts and the soup is creamy.
  • Stir in the lime juice and half of the cotija cheese.
  • Top each serving with the remaining cotija cheese and cilantro.

Notes

Tips and Tricks

Let the yogurt warm slightly - Cold Greek yogurt is more likely to separate. Let it sit at room temperature for about 15 minutes before adding it.
Adjust the texture - Blend the corn and cottage cheese longer for a smoother broth. Leave it slightly coarse if you want more corn texture.
Keep garnishes separate - Store the cotija cheese and cilantro separately if you plan to save leftovers.

Storing and Reheating

Store in the refrigerator - Place the cooled soup in an airtight container and refrigerate for up to 4 days.
Freeze the soup - Freeze in airtight containers for up to 2 months. The dairy may separate slightly after thawing.
Reheat on the stovetop - Place the soup in a saucepan and warm over low heat, stirring often. Avoid boiling it because high heat can cause the yogurt to separate.
Reheat in the microwave - Heat one serving in a microwave-safe bowl in 30-second intervals, stirring between each interval.

Nutrition

Calories: 476kcalCarbohydrates: 52gProtein: 45gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 78mgSodium: 434mgPotassium: 1262mgFiber: 8gSugar: 5gVitamin A: 530IUVitamin C: 34mgCalcium: 264mgIron: 5mg
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