Mexican Street Corn Soup
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1 quart chicken broth
- 1 teaspoon chili powder
- 1 medium white onion diced
- 1-1/2 cups water
- 1/2 cup half-and-half cream
- 4 slices bacon diced
- 1 medium red pepper diced
- 3 cups frozen corn
- 1 teaspoon cilantro dried
- 1-3/4 pounds chicken breast cut into small cubes
- 2 medium jalapeno pepper minced
- 1 dried ancho chile ground
- 1 dried chile de arbol ground
- 1-1/2 tablespoons flour
- Carbohydrate 20.0171894752262 g
- Cholesterol 633.349872440154 mg
- Fat 134.52096742434 g
- Fiber 2.57250686645782 g
- Protein 157.720297971399 g
- Saturated Fat 39.5686129600443 g
- Serving Size 1 1 Serving (978g)
- Sodium 943.567482546458 mg
- Sugar 17.4446826087683 g
- Trans Fat 11.6229098211045 g
- Calories 1952 calories
Dice the chicken, and lay it out on a plate or cutting board. Season with the salt and pepper. Put the diced bacon into a cold Dutch oven, and cook over medium heat until almost crispy. Remove bacon from Dutch oven to a small bowl, and remove some of the fat with a spoon. Cook the chicken in the remaining bacon fat until done. Remove chicken from Dutch oven, and put it with the bacon. Sauté the onion and peppers until they soften. Add the chicken and bacon back in. Add the corn and stir. Add the ground dried peppers, chili powder, cilantro, and flour, and stir until everything melds together. Add the chicken broth and water. Bring to a boil. Reduce heat and let simmer for 15-20 minutes. Turn off the heat, add the half and half, and stir. You could serve it with sour cream or Mexican cheese, or eat it as is.
