Creamy Mexican Street Corn Soup That Will Warm Your Soul
Enjoy a comforting and flavorful Mexican Street Corn Soup that's quick to prepare and perfect for chilly evenings.
Equipment
- large pot or Dutch oven
Ingredients
For the Soup Base
- 1 tablespoon Olive oil for sautéing
- 1 medium Red onion diced
- 1 medium Jalapeño diced, seeds removed for milder heat
- 3 cloves Garlic minced
- 1 pound Boneless, skinless chicken breasts
- 4 cups Fire-roasted corn or fresh/canned
- 4 ounces Diced green chiles
- 1 teaspoon Tajín seasoning
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- to taste Salt
- to taste Black pepper
- 4 cups Chicken stock or low-sodium broth
For the Creamy Finish
- ½ cup Sour cream or full-fat Greek yogurt
- 1 cup Shredded Monterey Jack cheese
- 1 medium Lime juice
- ¼ cup Chopped fresh cilantro
For Garnish
- to taste Crumbled queso fresco
Instructions
Step-by-Step Instructions for Mexican Street Corn Soup
- In a large pot, heat olive oil over medium-high heat. Add diced red onion and jalapeño, cooking for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add chicken breasts, corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and black pepper, stirring well.
- Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove chicken from pot, shred, and return to soup. Stir to combine.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for 3 minutes until creamy.
- Serve in bowls topped with queso fresco and optional cilantro and lime wedges.
Notes
Use fresh ingredients for the best flavor. Adjust the spice levels based on your preference.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg
Tried this recipe?Let us know how it was!