Description
A flavorful and creamy Mexican Street Corn Soup featuring fire-roasted corn, tender shredded chicken, and classic Mexican spices blended with sour cream and fresh lime for a comforting and aromatic bowl of goodness.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
- 1 (4 oz.) can diced green chiles
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Seasonings & Spices
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
Dairy & Garnishes
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Chicken and Seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, ground cumin, chili powder, salt, and black pepper.
- Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes to allow the chicken to cook through and for the flavors to meld.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Make it Creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
- Garnish and Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco. Serve immediately and enjoy the vibrant flavors of Mexican street corn in soup form.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Adjust jalapeño quantity for desired spice level or substitute with poblano for milder heat.
- If fresh corn is unavailable, frozen fire-roasted corn provides excellent flavor.
- Greek yogurt can be used instead of sour cream for a tangier, healthier alternative.
- Tajín seasoning can be found in most grocery stores or online specialty spice shops.
- This soup reheats well; store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: Mexican Street Corn Soup, Mexican soup, corn soup, chicken soup, fire-roasted corn, creamy soup, easy Mexican recipes
