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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

5.1 from 13 reviews

This flavorful Mexican Street Corn Soup is a comforting and creamy dish packed with fire-roasted corn, tender chicken, and a perfect balance of spices like Tajín, cumin, and chili powder. Garnished with queso fresco, lime wedges, and fresh cilantro, this soup offers the beloved street corn flavors in a warm, hearty bowl perfect for casual meals or entertaining.

Ingredients

Scale

Soup Base

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

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 and 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

Garnishes

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

Instructions

  1. Heat the oil and soften vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and jalapeño, cooking until the onions are soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add chicken, corn, and chiles: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajín seasoning, cumin, chili powder, salt, and black pepper, stirring to evenly combine the ingredients and coat the chicken and vegetables with the spices.
  3. Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and cover the pot. Let the soup simmer gently for 25 minutes to allow the chicken to cook through and flavors to meld.
  4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to incorporate.
  5. Add creamy elements and fresh flavors: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro into the soup. Simmer on low heat for another 3 minutes until heated through and creamy.
  6. Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro. Enjoy the comforting, creamy, and slightly spicy flavors reminiscent of Mexican street corn.

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.
  • Adjust the jalapeño and chile powder amount according to your preferred spice level.
  • Substitute sour cream with Greek yogurt for a tangier flavor and slightly lower fat.
  • Fire-roasted corn adds a smoky depth but fresh or regular frozen corn works well too.
  • Tajin seasoning adds a citrusy, spicy kick; if unavailable, substitute with chili powder mixed with a pinch of salt and lime zest.

Nutrition

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

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