Description
Mexican Street Corn Soup is a creamy, flavorful soup inspired by classic street corn flavors. It features chicken, roasted corn, green chiles, spices, and a touch of cheese for the perfect comfort meal.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- Heat olive oil in a large pot over medium heat. Add red onion, jalapeño, and garlic; sauté until fragrant and softened, about 3–4 minutes.
- Add chicken breasts and cook until lightly browned on both sides. Remove and set aside.
- Add corn, green chiles, Tajín, cumin, chili powder, salt, and black pepper to the pot. Stir to combine.
- Pour in chicken stock, bring to a boil, then reduce to a simmer. Cook chicken in the soup until fully cooked, about 15–20 minutes.
- Remove chicken, shred it, and return it to the soup.
- Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, and lime juice. Heat gently without boiling.
- Garnish with chopped cilantro and crumbled queso fresco. Serve warm.
Notes
- For extra spice, leave some jalapeño seeds in.
- Use a mix of cheeses for richer flavor.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Mexican