Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the iconic street corn of Mexico. Featuring tender shredded chicken, fire-roasted corn, and a blend of spices, it’s enriched with sour cream and Monterey Jack cheese for a luscious texture. Garnished with queso fresco, lime, and fresh cilantro, this hearty soup brings vibrant, comforting flavors perfect for any season.
Ingredients
Main Ingredients
- 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 Topping Ingredients
- 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 and chopped cilantro, for garnish
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add the diced red onion and jalapeño, cooking until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot, seasoning everything with Tajin, ground cumin, chili powder, salt, and black pepper.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot.
- Add Creamy Ingredients: Stir in the sour cream or Greek yogurt, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Allow the soup to simmer gently for 3 more minutes to combine the flavors and melt the cheese.
- Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for garnish. Serve warm and enjoy!
Notes
- You can substitute Greek yogurt for sour cream for a tangier and lighter option.
- If you prefer a spicier soup, leave the jalapeño seeds in or add extra chili powder.
- Fire-roasted corn adds a smoky flavor, but fresh corn can also be used if available in season.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
