Description
This Mexican Street Corn Soup is a creamy, flavorful, and comforting dish inspired by the popular street corn flavors of Mexico. Featuring tender chicken, fire-roasted corn, a hint of spice from jalapeño and Tajin seasoning, and a tangy touch of lime, this soup combines savory and creamy elements with fresh herbs and cheese for a delightful meal perfect for any occasion.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz) boneless, skinless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
- 4 cups (32 oz) chicken stock or low-sodium chicken broth
Creamy and Garnishes
- 2 cups full-fat sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
- Lime wedges, for garnish
- Chopped cilantro, for garnish
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add the diced onion and jalapeño, cooking until they soften and become fragrant. Stir in minced garlic and cook briefly until aromatic. Add the chicken breasts, corn, and diced green chiles to the pot. Season everything with Tajin seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for 25 minutes or until the chicken is fully cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot to incorporate with the broth and vegetables.
- Add Creamy Ingredients: Stir in the full-fat sour cream or Greek yogurt along with shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes to blend the flavors and melt the cheese slightly.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro to taste. Serve warm and enjoy the rich, zesty flavors of this Mexican-inspired soup.
Notes
- Use fire-roasted corn for a smoky flavor; fresh or regular frozen corn can be substituted if unavailable.
- Adjust the level of spiciness by reducing the jalapeño or substituting with a milder pepper.
- Greek yogurt can be used instead of sour cream for a tangier, healthier alternative.
- Chicken stock can be substituted with vegetable broth for a lighter taste, though the soup will no longer be strictly Mexican street corn style.
- Queso fresco can be replaced with cotija cheese if preferred.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
