Print

Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Indulge in the flavors of Mexican street corn with this delicious and creamy soup recipe. Packed with tender chicken, fire-roasted corn, and a blend of spices, this soup is sure to become a family favorite.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Aromatics:

  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced

Soup:

  • 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. 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.
  2. Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
  3. Simmer the soup: 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, allowing the chicken to fully cook and the flavors to meld together.
  4. 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.
  5. 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.
  6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish with additional cilantro if desired.

Notes

  • Fire-roasted corn: If you can’t find fire-roasted frozen corn, regular frozen or fresh corn will work, but the fire-roasted flavor adds a nice smoky touch.
  • Dairy alternatives: For a lighter version, use Greek yogurt in place of sour cream. You can also try a dairy-free alternative if needed.
  • Extra heat: For spicier soup, keep the jalapeño seeds or add a dash of hot sauce or crushed red pepper.

Nutrition

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