Description
This Mexican Street Corn Soup is a creamy and flavorful dish that combines the traditional flavors of Mexican street corn with a comforting soup. It’s the perfect balance of spicy, tangy, and savory flavors in every spoonful.
Ingredients
Units
Scale
Soup:
- 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
Garnish:
- 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
- Prepare the Soup Base: Heat olive oil in a large pot, sauté onion, jalapeno, and garlic until fragrant. Add chicken, corn, green chiles, seasonings, and chicken stock. Simmer until chicken is cooked through.
- Finish the Soup: Shred chicken, return to the pot, stir in sour cream, cheese, lime juice, and cilantro. Adjust seasoning to taste.
- Serve: Ladle soup into bowls, top with queso fresco, lime wedges, and cilantro.
Notes
- You can use rotisserie chicken for a quicker option.
- To make it vegetarian, substitute chicken with vegetable broth and add extra corn or beans.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg