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Mexican Street Corn Soup

Creamy Mexican Street Corn Soup That Warms Your Soul

A comforting Mexican Street Corn Soup that combines smoky sweetness and creamy texture in every delightful spoonful.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Avocado oil makes a good substitute.
  • 1 cup Red Onion Can use yellow onion if needed.
  • 1 medium Jalapeño Bell pepper works well for a milder flavor.
  • 3 cloves Garlic Fresh garlic is always the best choice.
  • 1 pound Skinless, Boneless Chicken Breasts Rotisserie chicken is convenient if you're short on time.
  • 3 cups Fire-Roasted Frozen Corn Fresh charred corn is a tasty alternative.
  • 1 can Diced Green Chiles Fresh serrano chiles can be used for extra spice.
  • 1 tablespoon Tajín Seasoning Substitute with lime zest and chili powder if needed.
  • 1 teaspoon Ground Cumin Coriander can lend a different flavor note.
  • 1 teaspoon Chili Powder Paprika offers a milder alternative.
  • Table Salt & Black Pepper Essential for seasoning.
  • 4 cups Chicken Stock/Broth Vegetable broth makes it vegetarian.
For Toppings
  • ¾ cup Sour Cream Greek yogurt is a lighter option.
  • 1 cup Shredded Monterey Jack Cheese Cheddar cheese can also work well.
  • 1 tablespoon Lime Juice Using fresh lime juice is always best!
  • 1 cup Chopped Cilantro Feel free to leave it out if you're not a fan.
  • Queso Fresco Feta cheese serves as a tasty substitute.
  • Lime Wedges & Extra Cilantro Great for garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño, sauté for 3-4 minutes until the onion is translucent.
  2. Stir in 3 minced garlic cloves and cook for an additional 30 seconds to avoid bitterness.
  3. Add 1 pound of skinless, boneless chicken breasts, 3 cups of fire-roasted frozen corn, and 1 can of diced green chiles. Season with 1 tablespoon of Tajín seasoning, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Stir well.
  4. Pour in 4 cups of chicken stock, bring to a boil, then reduce to medium-low heat and let simmer for 25 minutes.
  5. Remove chicken, shred it into bite-sized pieces, and return to the pot.
  6. Stir in ¾ cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Simmer on low for 3 minutes.
  7. Ladle the soup into bowls and top with crumbled queso fresco, lime wedges, and additional cilantro if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

This soup can be made a day in advance for enhanced flavors.

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