Spicy Mexican Corn Soup

This flavorful soup combines the sweetness of corn with the kick of jalapeño for a spicy Mexican twist. The chicken adds protein and the green onions and tomato add freshness to the dish.

1. Heat a large pot over medium heat. Add a drizzle of oil and sauté the chicken until cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the corn kernels and sauté until slightly charred, about 5 minutes.
3. Remove half of the corn kernels from the pot and set aside. Using an immersion blender or a regular blender, blend the remaining corn in the pot until smooth.
4. Return the blended corn to the pot along with the reserved corn kernels. Stir in the diced jalapeño, green onions, and chopped tomato.
5. Add the cooked chicken back to the pot and pour in enough water or chicken broth to reach your desired consistency.
6. Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
7. Season with salt and pepper to taste.
8. Serve the spicy Mexican corn soup hot, garnished with more chopped green onions and a sprinkle of shredded cheese if desired. Enjoy!