Mexican Street Corn Soup
A delicious twist on traditional street corn, this soup combines spices, creamy goodness, and fresh ingredients for a warm, comforting dish perfect for family dinners or cozy nights in.
Ingredients
Aromatics
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
Main ingredients
- 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
Creamy ingredients
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- 1 Juice of one lime
- ¼ cup chopped cilantro
Garnish
- ½ cup crumbled queso fresco
Instructions
Preparation
- 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.
Cooking
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Finalizing
- 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.
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish with additional cilantro if you like!
Notes
Use fresh corn when in season for a sweeter flavor. Adjust the heat by using more or less jalapeño or adding extra spices like cayenne pepper. For a vegetarian option, try replacing the chicken with cooked beans and vegetable broth. If you want a lighter soup, you can swap the sour cream for Greek yogurt or use low-fat options.