Mexican Street Corn Soup
Warm up with a bowl of Mexican Street Corn Soup — creamy, flavorful, and bursting with zesty, smoky goodness!
Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeño
- 3 cloves garlic minced
- 2 12 oz. skinless, boneless chicken breasts
- 1 12 oz. package fire-roasted frozen corn* or fresh corn or other frozen corn
- 1 4 oz. can diced green chiles
- 1 tbsp. Tajín 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
- 2 cups sour cream full-fat or Greek yogurt (full fat)
- 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
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and jalapeño, cook until onions soften, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds.
- Add chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock, bring to a boil, then reduce heat to a simmer. Cover and let the soup cook for 25 minutes.
- Remove the chicken, shred it into bite-sized pieces, then return it to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes.
- Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
Notes
Notes:
- You can use fresh corn or other frozen corn if fire-roasted corn is not available.
- Adjust the spice level by adding more or less Tajín seasoning and jalapeño.
- You can use fresh corn or other frozen corn if fire-roasted corn is not available.
- Adjust the spice level by adding more or less Tajín seasoning and jalapeño.