@coolkitchenbro: COZYTOBER EP. 6 | Creamy Mexican Street Corn Chicken Soup If Mexican street corn and creamy chicken soup had a baby, this would be it! Smoky, cheesy, packed with flavor, and ridiculously easy thanks to rotisserie chicken and canned fire-roasted corn. **INGREDIENTS** - 3 cups shredded rotisserie chicken - 3 cans (15 oz) fire-roasted corn, drained - 1 poblano pepper, roasted and diced - 1 jalapeño + 1 small red onion, diced - 4 cloves garlic, minced - 2 tbsp olive oil - 4 cups chicken broth - 1 can (4 oz) diced green chiles - 1 cup heavy cream - ½ cup sour cream - 1 cup shredded Monterey Jack - 1 tsp each chili powder, smoked paprika & cumin - ½ tsp Tajín - Juice of 1 lime - Salt & pepper to taste **DIRECTIONS** 1. Roast poblano until charred, peel and dice. Sauté drained corn in 1 tbsp oil for 4–5 minutes. Reserve ½ cup for topping. 2. In the same pot, sauté onion and jalapeño in remaining oil for 4–5 minutes. Add garlic and seasonings; cook 30 seconds. 3. Add broth, green chiles, poblano and corn. Simmer 8–10 minutes, then partially blend for a creamy texture. 4. Reduce heat to low. Stir in chicken, heavy cream and Monterey Jack. Temper sour cream with warm broth, stir in and gently heat for 3–5 minutes. Finish with lime juice, salt and pepper. 5. Serve topped with crumbled cotija, fresh cilantro, reserved fire-roasted corn, extra Tajín and a squeeze of lime. Save this one for your next cozy night in! #cozytober #mexicanstreetcorn #chickensoup #easydinner #comfortfood

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Friday 16 October 2026 13:09:18 GMT