Description
This Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic street corn flavors. Combining fire-roasted corn, tender shredded chicken, and a blend of traditional Mexican spices, this creamy soup delivers a satisfying and zesty meal perfect for any occasion.
Ingredients
Soup Base
- 1 tbsp. olive oil
- 1 small red onion, diced
- 1 medium jalapeno, diced
- 3 cloves garlic, minced
Main Ingredients
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
- 1 (4 oz.) can diced green chiles
Seasonings
- 1 tbsp. Tajin seasoning
- 2 tsp ground cumin
- 2 tsp chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
Liquids and Dairy
- 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
- 2 cups sour cream (full-fat) (or Greek yogurt, full-fat)
- 1/2 cup shredded Monterey Jack cheese
Garnishes
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
Instructions
- 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 become soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
- Add the Main Ingredients: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in the Tajin seasoning, ground cumin, chile powder, salt, and black pepper to evenly season the mixture.
- Simmer the Soup: Pour in the chicken stock and bring the mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let the soup cook for 25 minutes, allowing the flavors to meld and the chicken to cook through thoroughly.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the soup, stirring to combine evenly.
- Add Creamy Ingredients and Garnish: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer on low heat for an additional 3 minutes to let the creaminess meld with the spices.
- Serve: Ladle the soup into bowls and garnished each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro for an authentic Mexican street corn experience.
Notes
- You can substitute the fire-roasted frozen corn with fresh or regular frozen corn if unavailable.
- For a lighter version, use Greek yogurt instead of sour cream.
- Adjust the jalapeño quantity depending on your preferred spice level.
- Tajin seasoning adds authentic tang and spice, but you can substitute with chili powder and lime zest.
- This soup can be prepared ahead and reheated; the flavors tend to deepen when rested overnight.
