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Mexican Street Corn Soup Recipe

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5 from 67 reviews

This Mexican Street Corn Soup combines the smoky flavors of fire-roasted corn with tender chicken and a rich blend of spices, creating a comforting and flavorful dish inspired by the classic Mexican street corn. Creamy sour cream, zesty lime, and fresh cilantro enhance the vibrant taste, making it perfect for a satisfying meal any day of the week.

Ingredients

Sauté Base

  • 1 tbsp. olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeno, chopped
  • 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

Spices & Seasonings

  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper

Liquids & 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

Fresh & Garnishes

  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and additional chopped cilantro for garnish

Instructions

  1. Heat the oil and sauté aromatics. In a large pot or Dutch oven over medium-high heat, warm 1 tablespoon of olive oil. Add the chopped red onion and jalapeño. Cook, stirring occasionally, until the onions are softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add chicken, corn, chiles, and spices. Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in Tajín seasoning, ground cumin, chile powder, salt, and black pepper. Stir well to combine all the ingredients evenly.
  3. Simmer the soup. Pour in the chicken stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and cover the pot to let the soup gently simmer for 25 minutes. This will cook the chicken through and meld the flavors.
  4. Shred the chicken. Carefully 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 pot.
  5. Add creamy and fresh elements. Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Reduce the heat to low and let the soup simmer gently for an additional 3 minutes to incorporate the flavors and melt the cheese.
  6. Serve and garnish. Ladle the soup into bowls and top each serving with crumbled queso fresco, a squeeze of fresh lime wedge, and a sprinkle of chopped cilantro for a bright and authentic finish.

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.
  • Fire-roasted corn adds a smoky flavor, but fresh or plain frozen corn can be substituted.
  • Tajin seasoning is a blend of chili powder, lime, and salt; if unavailable, use a mix of chili powder and lime zest.
  • To reduce calories, substitute sour cream with Greek yogurt or use reduced-fat dairy options.
  • This soup can be prepared a day ahead; flavors will develop further after resting.

Find it online: https://forkoria.com/mexican-street-corn-soup-recipe/