Mexican Street Corn Chicken Soup

For the corn:

• 6 ears fresh corn husks on

For the soup:

• 1 tablespoon butter I use salted
• 1 tablespoon extra virgin olive oil
• 1 large sweet onion peeled and roughly chopped
• 1 large yellow bell pepper
• 1 medium shallot peeled and roughly chopped
• 1 medium jalapeño seeds and ribs removed, roughly chopped
• 4 medium cloves garlic roughly chopped
• 5 cups low sodium chicken or vegetable broth maybe a bit more to thin
• 1 medium potato 8-10 ounces (226-283g), peeled and roughly chopped
• ¼ teaspoon ancho chili powder
• 1-2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper

To finish:

• 2½-3 cups leftover or rotisserie chicken cut into bite-size pieces
• ½ cup sour cream or Mexican crema
• ½ cup crumbled or grated Cotija cheese
• freshly grated zest from 1 medium size lime
• 1 tablespoon fresh lime juice maybe a bit more

For optional garnishes

• basil and/or cilantro leaves or chopped basil and/or cilantro
• tortilla strips optional
• cotija cheese

For tortilla strips;

• 6 6- inch corn tortillas
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt