Mexican Street Corn Soup: A Hearty Twist with Turkey Bacon
A delicious and hearty twist on traditional Mexican street corn, made with turkey bacon for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 cup diced turkey bacon
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- In a large pot, cook turkey bacon over medium heat until crispy.
- Add chopped onion and garlic, sauté until onion is translucent.
- Stir in corn, chicken broth, chili powder, and cumin, bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, then return to heat.
- Stir in heavy cream, cook for an additional 5 minutes.
- Season with salt and pepper, and garnish with cilantro before serving.
Notes
- For a spicier kick, add jalapeños.
- Can substitute heavy cream with coconut milk for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Mexican Street Corn Soup, Turkey Bacon, Hearty Soup