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Mexican Street Corn Soup Recipe

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★★★★★

4.7 from 120 reviews

This Mexican Street Corn Soup is a creamy, flavorful blend of fire-roasted corn, tender shredded chicken, and classic Mexican spices like Tajín, cumin, and chili powder. Enhanced with sour cream and Monterey Jack cheese, it provides a comforting and zesty bowl that captures the essence of Mexican street corn in a hearty soup form.

Ingredients

Scale

Soup Base

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and 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

Seasonings

  • 1 tbsp. Tajín 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 full-fat sour cream (or full-fat Greek yogurt)
  • 1/2 cup shredded Monterey Jack cheese

Finishing Touches

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

Instructions

  1. Heat oil and cook aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and chopped jalapeño, cooking until the onion becomes soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add chicken, corn, and chiles: Place the chicken breasts in the pot along with the fire-roasted corn and diced green chiles. Season the mixture with Tajín, ground cumin, chili powder, salt, and black pepper, stirring to coat everything evenly.
  3. Pour in stock and simmer: Pour the chicken stock into the pot and bring the soup to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and let it cook for 25 minutes to allow the flavors to meld and the chicken to cook through.
  4. Shred chicken: Carefully remove the cooked 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 dairy and flavorings: Stir in the full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes to blend the flavors and melt the cheese.
  6. Serve and garnish: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and additional chopped cilantro as desired. Serve hot and enjoy the rich, tangy flavors reminiscent of Mexican street corn.

Notes

  • Fire-roasted corn adds a smoky flavor, but fresh or regular frozen corn works well too.
  • Use low-sodium chicken broth to control the saltiness of the soup.
  • For a vegetarian version, omit the chicken and use vegetable broth; add beans or extra corn for protein.
  • The soup can be made ahead and reheated gently; add extra lime juice before serving for freshness.
  • Tajin seasoning is a chili-lime seasoning that can be found in Latin markets or online.

Keywords: Mexican street corn soup, chicken corn soup, fire-roasted corn soup, creamy Mexican soup, dinner soup recipe

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