Mexican Street Corn Soup
A comforting and creamy soup that captures the flavors of traditional Mexican street corn, perfect for chilly evenings.
Ingredients
For the Soup Base
- 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) Fire-roasted gives better flavor.
- 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
For the Creamy Topping
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until fragrant and the onions soften, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until aromatic.
- Introduce the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Stir in Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock, bring to a boil, then reduce heat to simmer and cover for about 25 minutes.
- Remove the chicken from the pot, shred it, and return to the pot.
- Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro, simmer for 3 more minutes.
Serving
- Ladle the soup into bowls and top each serving with crumbled queso fresco.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with some added liquid if necessary.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 27gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
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