Mexican Street Corn Soup
A delightful, creamy soup that combines sweet corn, tender chicken, and spices, perfect for weeknight meals.
Ingredients
For the Base
- 1 tbsp olive oil For sautéing
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced For flavor
- 2 (12 oz.) boneless, skinless chicken breasts Can substitute with canned beans for vegetarian option
- 1 (12 oz.) package fire-roasted frozen corn Or fresh corn
- 1 (4 oz.) can diced green chiles
- 4 cups chicken stock or low-sodium broth
For the Seasoning
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
For the Creaminess
- 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
- ½ cup crumbled queso fresco For garnish
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.
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Cooking
- 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.
Making it Creamy
- Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until well combined and creamy.
Serving
- Ladle the soup into bowls and top with crumbled queso fresco.
Notes
You can prep ingredients ahead and refrigerate. This soup can last up to 3-4 days in the fridge. It can also be frozen for up to 3 months.