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.