Description
This Mexican Street Corn Soup is a creamy and flavorful soup inspired by classic Mexican street corn. It’s easy to make, perfect for busy nights, and delivers a comforting taste of vibrant Mexican flavors.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsps ground cumin
- 2 tsps chile powder
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups sour cream or full-fat Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco for garnish
- lime wedges and additional cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped red onion and diced jalapeño; sauté for 3-4 minutes until onions soften. Stir in minced garlic and cook for 30 seconds more.
- Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle with Tajín seasoning, ground cumin, chili powder, salt, and pepper.
- Pour in chicken stock or broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
- Carefully remove the chicken from the pot. Shred it into bite-sized pieces and return it to the pot. Stir well.
- Lower the heat and stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes until creamy and well combined.
- Serve the Mexican Street Corn Soup hot. Garnish with crumbled queso fresco, lime wedges, and additional cilantro.
Notes
- Use fresh corn when in season for a sweeter flavor.
- Adjust jalapeño amount for desired spice level.
- Rotisserie chicken can be used for faster prep.
- Soup can be made ahead and reheats well.
- Lime juice is essential for brightening flavors.
- Add avocado slices for extra creaminess.
- For a vegetarian version, substitute chicken with black beans or chickpeas.
- Add a serrano pepper or hot sauce for a spicier kick.
- Use skim milk or low-fat yogurt for a lower-fat option.
- Top with grilled corn or crushed tortilla chips for a street-style crunch.
- Experiment with basil or parsley instead of cilantro.
- Add pepper jack cheese for a spicy, melty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
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