This soup is the perfect combo of warmth, spice, and sweetness from the jalapeños and corn. Tortilla soup is one of my all-time favorite soups and I am always looking for ways to make different variations. You can check out my other recipe for tortilla soup with quinoa here.
With summers leftover corn still lingering around and the chill starting to set, this soup is ideal to whip up on a meal prep day. I use chicken since I eat meat, but using a combination of beans, legumes, and grains can be used as an alternative for a plant-based version. To get the best flavor, roasting the corn and jalapeños are ideal for a smokey flavor. Pop them in the oven until slightly charred. The few extra minutes are definitely worth the flavorful punch it adds.
- 4 ears of corn, preferably grilled or roasted with kernels cut
- (~2.5 cups of corn kernels)
- 1 large yellow onion, diced
- 1 tsp olive oil
- 2-3 cloves of garlic, roughly chopped
- 2-3 jalapeños, preferably grilled or roasted
- 4 cups of chicken stock
- 1-1.5 lbs of chicken breast
- 1/2 tsp cumin
- 1/2 tsp chipotle powder
- 1/2 tsp paprika
- 1/4 tsp salt
- lime and cilantro for serving
- Place a large stock pot on the stove, heat medium high. Add olive oil and onions to the pot and cook for 2-3 minutes (Note: if you are not roasting or grilling the corn first, I would add them in here to cook them a bit). Then add garlic, cumin, chipotle, and paprika. Cook for an additional minute.
- Add the stock and jalapeños and chicken breast. Bring to a complete boil and then lower the heat to medium. Cook until chicken breast is completely cooked to an internal temperature of 165 degrees, around 15 minutes.
- Remove chicken breast and place on a cutting board. Using two forks, begin to shred the chicken. Set aside.
- To a high power blender or food processor, scoop out the corn and jalapeños from the pot, adding a small amount of the stock. Blend until smooth and then add back to the pot with the shredded chicken.
- Bring the soup to a boil one more time. Add salt to taste.
- Serve with a squeeze of lime and some chopped cilantro.