Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tbsp. olive oil; 1 small red onion; 1 medium jalapeno; 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. Tajin 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

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Indulge in the flavors of Mexican street corn with this delicious and easy-to-make soup. Perfect for any occasion, this recipe is sure to impress your taste buds with its creamy texture and bold spices.

Why You’ll Love This Recipe?

Bursting with great flavors like fire-roasted corn and Tajin seasoning.
Quick and simple prep time makes it perfect for busy weeknights.
Ideal for meal prep and can be easily reheated for future meals.

Ingredient Notes:

Olive oil: Adds richness and depth to the soup.
Red onion, jalapeno, and garlic: Provide aromatic flavors to the dish.
Chicken breasts: Add protein and heartiness to the soup.
Fire-roasted corn: Gives a smoky flavor, but can be substituted with fresh or frozen corn.
Diced green chiles: Adds a hint of heat and tanginess.
Tajin seasoning, cumin, chile powder, salt, pepper: Elevate the flavors of the soup.
Chicken stock, sour cream, Monterey Jack cheese, lime, cilantro, queso fresco: Enhance the creaminess and freshness of the dish.

Step-by-Step Instructions:

In a large pot, heat olive oil and sauté onion, jalapeno, and garlic.
Add chicken breasts and cook until browned.
Stir in corn, green chiles, Tajin seasoning, cumin, chile powder, salt, and pepper.
Pour in chicken stock and simmer until chicken is cooked through.
Shred chicken, stir in sour cream, cheese, lime juice, and cilantro.
Serve topped with queso fresco, lime wedges, and extra cilantro.

Helpful Tips:

For a vegetarian version, omit the chicken and use vegetable broth.
To make it spicier, add more jalapenos or a dash of hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use fresh corn when in season for the best flavor.
Toast the spices before adding them to the soup for a deeper taste.

Serving Suggestions:

Pair this soup with warm tortillas, a side of avocado salad, and a refreshing margarita for a complete Mexican meal experience.

Storage and Reheating Tips:

To reheat, simply simmer the soup on the stovetop until warmed through. Add a splash of chicken stock if needed to thin it out.

Frequently Asked Questions:

Can I use frozen corn instead of fresh? Yes, frozen corn works well in this recipe.
How can I make this soup vegan? Substitute the chicken and dairy products with plant-based alternatives.
Can I make this soup ahead of time? Yes, this soup is great for meal prep and can be stored in the fridge for a few days.
What other toppings can I add to this soup? Try avocado slices, crispy tortilla strips, or a dollop of salsa.

Conclusion:

Treat yourself to a bowl of Mexican street corn soup and savor the bold and creamy flavors it has to offer. Don’t hesitate to customize it to your liking and enjoy every spoonful of this comforting dish. Share your feedback and spread the love for this delicious recipe!