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Mexican Street Corn Soup
This Mexican Street Corn Soup is a warm and hearty dish that brings the vibrant flavors of street food right to your kitchen. With a combination of spices, creamy ingredients, and tender chicken, it’s perfect for a cozy family dinner or a gathering with friends.
Why make this recipe
Not only is this soup incredibly delicious, but it also offers a burst of color and flavor that can brighten your day. The fusion of corn, spices, and creamy elements makes every spoonful a delightful experience. Plus, it’s an easy recipe that can be made in under an hour, allowing you more time to enjoy it with loved ones.
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
- 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
How to make it
- 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, 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 a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
- 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 with crumbled queso fresco.
How to serve it
Serve this delightful soup hot, garnished with crumbled queso fresco for added texture and flavor. Pair it with tortilla chips or warm tortillas for an extra crunch and a more filling meal.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Helpful tips
- If you prefer a spicier soup, leave some of the jalapeño seeds in or add more chili powder.
- For a thicker soup, blend a portion of it before adding the cream and cheese.
- Make sure to taste the soup before serving and adjust the seasoning if needed.
Optional variations
- Substitute chicken breasts with shredded rotisserie chicken for a quicker option.
- For a vegetarian version, replace the chicken with black beans and use vegetable broth instead of chicken stock.
Frequently asked questions
Can I use fresh corn instead of frozen?
Yes, using fresh corn can enhance the flavor and texture. Just be sure to cook it until tender.
Is there a way to make this soup dairy-free?
Yes, you can substitute the sour cream and Monterey Jack cheese with coconut yogurt and a dairy-free cheese alternative.
How spicy is this soup?
The spice level can be adjusted based on the amount of jalapeño and chili powder you use. Removing the seeds from the jalapeño will reduce the heat significantly.
Mexican Street Corn Soup
A warm and hearty Mexican Street Corn Soup that combines flavors of corn, spices, and creamy elements, perfect for cozy dinners.
Ingredients
Aromatics and Base
- 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 package fire-roasted frozen corn (or fresh corn) 12 oz.
- 1 can diced green chiles 4 oz.
Seasonings
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
Liquid and Creamy Components
- 4 cups chicken stock or low-sodium chicken broth 32 oz.
- 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
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.
Final Steps
- 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.
Notes
For best flavor, serve hot garnished with crumbled queso fresco. Pairs well with tortilla chips or warm tortillas. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for longer storage.
