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Mexican Street Corn Soup

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A creamy, hearty soup that captures the essence of beloved Mexican street corn, bursting with flavors of smoky corn, lime, and spices.

Ingredients

Scale
  • 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
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 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

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced red onion and jalapeño for about 4-5 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Incorporate the chicken breasts into the pot, seasoning with Tajín, cumin, chili powder, salt, and pepper.
  5. Pour in the chicken stock and bring to a boil, then reduce heat to simmer and cook for 20-25 minutes.
  6. Shred the chicken with two forks and return it to the pot with fire-roasted corn and green chiles.
  7. Mix in the sour cream or Greek yogurt until combined.
  8. Finish with lime juice and cilantro, stirring to combine.

Notes

For a vegetarian version, use vegetable broth and skip the chicken. You can also add toppings like avocado slices or tortilla strips for extra flavor.

Nutrition

Keywords: Mexican soup, street corn soup, creamy soup, comfort food

Find it online: https://flavorsbyclara.com/mexican-street-corn-soup/