Copycat Panera Bread's Mexican Street Corn Soup
Loaded with creamy flavor and plenty of corn, this copycat Panera Bread recipe for Street Corn Soup is a quick and easy fix that's oh-so satisfying. It's got a bit of heat, too, that you can punch up for even more flavor!
Servings: 6 servings
Calories: 346kcal
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 2 cloves garlic minced
- 1 jalapeno seeded and diced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 4 cups chicken broth
- 5-6 cups corn fresh or frozen
- 1½ cups milk
- ½ cup heavy cream
- ½ cup red bell pepper diced
- ½ teaspoon salt or to taste
- 1/4 teaspoon ground white pepper or to taste
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro optional garnish
- ¼ cup crispy tortilla chips optional garnish
- ¼ cup cotija cheese optional garnish
Instructions
- Heat the oil in a soup pot, then add and cook the shallots until softened for about 2-3 minutes.
- Add the diced jalapeno or poblano chilies and cook for 2-3 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the smoked paprika, cumin, and chili powder and cook for 30 seconds.
- Pour in the chicken broth and bring the mixture to a simmer. Add the corn kernels and cook for 5-6 minutes.
- Puree the mixture with an immersion blender or blender, then return to the soup pot and add milk and cream. Bring the soup to a boil and turn it down to a simmer.
- Add the diced red bell pepper, then simmer for 2-3 minutes.
- Season with lime juice, salt and pepper.
- Garnish with cotija cheese, chopped cilantro, pepita seeds, or tortilla strips and serve! Enjoy!
Notes
Chef Jenn's Tips
- If using frozen corn, there's no need to thaw it beforehand. It will thaw as it cooks in the soup but your soup will need an extra minute or two to come to a boil.
- For a smokier flavor, try roasting the cobs of corn on the grill and then cutting it off the cob to add to the soup. You can also grill the chilies and red bell pepper beforehand.
- Adding a splash of fresh lime juice just before serving brightens up the flavors beautifully.
- If you like a chunkier soup, don't puree all the corn. Leave some whole for texture.
Nutrition
Serving: 1cup | Calories: 346kcal | Carbohydrates: 41g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 351mg | Potassium: 711mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1314IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg