Description
This Mexican Street Corn Soup is a delicious twist on the classic street corn flavors, transformed into a comforting soup. Creamy, slightly spicy, and packed with tender chicken and fire-roasted corn, it’s a must-try for soup lovers.
Ingredients
Units
Scale
Soup:
- 1 tbsp. olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Garnish:
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, cook until softened. Stir in garlic.
- Cook Chicken and Corn: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Pour in chicken stock, bring to a boil, then simmer for 25 minutes.
- Finish Soup: Remove chicken, shred, and return to pot. Stir in sour cream, cheese, lime juice, and cilantro. Simmer for 3 minutes.
- Serve: Top soup with queso fresco, lime wedges, and cilantro.
Notes
- For a vegetarian version, swap chicken with tofu or extra veggies.
- This soup freezes well, but add garnishes fresh when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
