Mexican Street Corn Soup with Chicken (Dairy-Free)
This Creamy Mexican Street Corn Soup is a fun twist on the traditional recipe! It's made with healthy, wholesome ingredients, and completely dairy-free.
Equipment
- 1 Large Soup Pot or Dutch Oven
Ingredients
Soup Base
- 32 Ounces Chicken Broth
- 13.5 Ounces Full Fat Coconut Milk
- 1 Sweet Onion, Diced
- 4 Cups Cubed Yellow Potatoes
- ¼ Cup Chopped Cilantro
- ¼ Cup Lime Juice
- 3-4 Cloves of Garlic
- 2 Teaspoons Salt
- 1 Teaspoon Paprika
- ½ Teaspoon Chili Powder
Additional Ingredients
- 1 Pound Chicken Breast
- 1 Pound Frozen Corn
- 1-2 Diced Jalapeno Skip this if you do not like spice!
- 2 Tablespoons Cassava Flour You can also swap for gluten-free 1-1 flour.
- 2 Tablespoons Chopped Cilantro
Instructions
- Start by adding the diced onions and garlic in a large soup pot or Dutch Oven with olive oil. Sauté on medium heat until onions are translucent.
- Next, add in the potatoes, chopped cilantro, paprika, salt, and chili powder. Stir for a few minutes.
- Then add in the chicken broth, full fat coconut milk, lime juice, and raw chicken breast. Stir well and cover. Bring to a boil and then turn to low and let simmer for 30 minutes.
- After 30 minutes, remove the cooked chicken breast and roughly chop into bite sized pieces.
- Stir in the cassava flour, then use an immersion blender to puree the broth.
- Finally, add back in the chopped chicken, frozen corn, extra chopped cilantro, and diced jalapeno. Cover again and let simmer for 15 minutes.
Notes
Expert Tips
- Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
- Need to use up your leftover turkey from Thanksgiving? Just swap chicken for turkey! Either chopped or shredded will work.
- This recipe makes a big batch of soup, so I suggest using Souper Cubes 2 cup silicone freezer trays to store single servings in the freezer for a rainy day!
- For best results, I prefer cooking soup and stew in a Dutch Oven.