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Mexican Street Corn Soup Recipe

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★★★★★

4.9 from 148 reviews

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the tastes of traditional Mexican street corn, featuring fire-roasted corn, tender shredded chicken, and a blend of aromatic spices. It combines tangy sour cream, melting Monterey Jack cheese, and fresh lime juice for a comforting yet vibrant soup perfect for any meal.

Ingredients

Scale

Soup Base

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeno, diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh 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)

Creamy and Garnishes

  • 2 cups sour cream (full-fat) (or full-fat Greek yogurt)
  • 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

  1. Heat the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add Main Ingredients and Seasonings: 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 well.
  3. Add Stock and Simmer: Pour in the chicken stock and bring the soup to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
  4. Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. Add Creamy Ingredients and Finish Cooking: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer the soup on low heat for another 3 minutes to warm through and combine flavors.
  6. Serve and Garnish: Serve the soup hot, topped with crumbled queso fresco, lime wedges, and additional chopped cilantro to garnish.

Notes

  • Fire-roasted corn adds a smoky depth, but fresh or regular frozen corn works well if unavailable.
  • Adjust the jalapeño quantity for desired spice level; remove seeds for milder heat.
  • Sour cream contributes creaminess, but full-fat Greek yogurt is a healthy alternative.
  • Tajin seasoning brings a tangy spicy layer; it can be substituted with chili powder and lime zest if needed.
  • For a thicker soup, puree a portion of the soup before adding the cream and cheese.
  • Can be made ahead and refrigerated for up to 3 days; reheat gently to avoid curdling the dairy.

Keywords: Mexican street corn soup, chicken corn soup, creamy Mexican soup, fire-roasted corn soup, easy weeknight soup

Find it online: https://platedandproud.com/mexican-street-corn-soup-recipe/