Description
This Mexican Street Corn Soup is a comforting and flavorful twist on the classic Mexican street corn, featuring tender chicken, fire-roasted corn, and a creamy, zesty broth enhanced with traditional spices and fresh toppings like queso fresco and cilantro.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless 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 chicken stock (or low-sodium broth)
- 2 cups full-fat sour cream (or Greek yogurt)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
Toppings
- ½ cup crumbled queso fresco
- Lime wedges
- Chopped cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced red onion and jalapeño and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients and Spices: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine all ingredients evenly.
- Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes, allowing the chicken to cook thoroughly and flavors to meld.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot, stirring to incorporate.
- Finish with Cream and Cheese: Stir in the full-fat sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Allow the soup to simmer another 3 minutes to meld flavors and warm the dairy ingredients.
- Serve and Garnish: Ladle the hot soup into bowls and top with crumbled queso fresco, additional lime wedges, and fresh chopped cilantro for garnish. Serve immediately for a cozy, flavorful meal.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Adjust the heat level by removing seeds from the jalapeño or adding extra if you prefer spicier soup.
- Tajín seasoning adds a tangy, slightly spicy flavor—if unavailable, a mix of chili powder, lime zest, and salt can be used instead.
- Use fresh corn in season for an even sweeter flavor.
- Leftovers can be refrigerated for up to 3 days; reheat gently to prevent curdling of the sour cream.
