Mexican Street Corn Soup
A creamy and hearty soup that captures the flavors of traditional Mexican street corn, combining sweet corn, spices, and savory chicken.
Ingredients
For the soup base
- 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 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 chicken stock or low-sodium chicken broth
For the creamy finish
- 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
Preparation
- Heat 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 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Cooking
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
Serving
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish with extra cilantro if desired, and enjoy!
Notes
For extra flavor, grill the corn before adding it to the soup. If you want a spicier kick, leave some seeds in the jalapeño or add more chili powder. You can use rotisserie chicken instead of raw chicken breasts for a quicker meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.