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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup That Warms Your Soul

This Mexican Street Corn Soup is a comforting blend of creamy and smoky flavors, perfect for gatherings or a cozy evening at home.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 4 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil or avocado oil for different flavor
  • 1 medium Red Onion can substitute with yellow onion
  • 1 medium Jalapeño adjust based on spice preference
  • 2 cloves Garlic (minced)
  • 1 pound Skinless, Boneless Chicken Breasts can use rotisserie chicken
  • 4 cups Fire-Roasted Frozen Corn fresh grilled corn is better
  • 1 can Diced Green Chiles optional if sensitive to spice
  • 1 teaspoon Tajín Seasoning lime zest and chili powder can substitute
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chile Powder
  • to taste Table Salt
  • to taste Black Pepper
  • 4 cups Chicken Stock or Low-Sodium Chicken Broth use vegetable broth for vegetarian option
For the Creamy Finish
  • 1 cup Sour Cream or Greek Yogurt dairy-free yogurt for dairy-free version
  • 1 cup Shredded Monterey Jack Cheese substitute with cheddar or vegan cheese
  • 1 tablespoon Lime Juice
  • 1/4 cup Chopped Cilantro can substitute with parsley
  • to taste Queso Fresco (crumbled) omit for dairy-free options
For Serving
  • to taste Lime Wedges
  • to taste Chopped Cilantro

Equipment

  • large pot
  • cutting board
  • tongs

Method
 

Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add red onion and jalapeño, sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
  2. Add chicken breasts, fire-roasted corn, diced green chiles, Tajín, ground cumin, chile powder, salt, and black pepper. Mix well.
  3. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
  4. Remove chicken and shred it. Return the chicken to the pot.
  5. Stir in sour cream, Monterey Jack cheese, and lime juice. Cook on low for 3 minutes.
  6. Serve garnished with queso fresco, lime wedges, and chopped cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

This soup improves in flavor the next day, making it perfect for leftovers.

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