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Mexican Street Corn Soup

Creamy Mexican Street Corn Soup to Cozy Your Soul

This Creamy Mexican Street Corn Soup delivers comforting flavors reminiscent of vibrant street markets in Mexico.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 cups fire-roasted corn Fresh or canned corn may be used.
  • 1 jalapeño Adjust heat by keeping or removing seeds.
  • 1 medium red onion Yellow onion can be used as a substitute.
  • 3 cloves garlic Fresh garlic preferred.
  • 2 boneless chicken breasts Can substitute with shredded rotisserie chicken or omit for vegetarian.
  • 1 can diced green chiles Mild tanginess; can substitute with roasted poblano or bell peppers.
  • 1 tablespoon Tajín seasoning Substitute with lime juice, chili powder, and salt if unavailable.
  • 1 teaspoon ground cumin Replace with coriander for a different flavor.
  • 1 teaspoon chili powder Smoked paprika is a suitable alternative.
  • 4 cups chicken stock Vegetable stock for a vegetarian version.
For Creaminess
  • 1 cup sour cream or Greek yogurt Full-fat yogurt for richness; coconut cream for dairy-free.
  • 1 cup Monterey Jack cheese Cheddar can be used for a sharper flavor.
  • 1 tablespoon lime juice Lemon juice is an acceptable substitute.
For Garnish
  • 1 queso fresco Feta cheese is an alternative.

Equipment

  • pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced red onion and 1 minced jalapeño, stirring frequently for 3-4 minutes until translucent and fragrant. Toss in 3 cloves of minced garlic, stirring until golden.
  2. Introduce 2 boneless chicken breasts, 3 cups of fire-roasted corn, and 1 can of diced green chiles. Season with 1 tablespoon of Tajín, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, plus salt and pepper to taste. Stir well.
  3. Pour in 4 cups of chicken stock and bring to a boil. Reduce heat to low, cover, and let simmer for 25 minutes until chicken is cooked through.
  4. Remove chicken, shred it with two forks, and return it to the pot, stirring to combine.
  5. Stir in 1 cup of sour cream or Greek yogurt, 1 cup of shredded Monterey Jack cheese, and 1 tablespoon of lime juice. Simmer gently for another 5 minutes until cheese melts.
  6. Ladle into bowls and top with crumbled queso fresco and cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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