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Mexican Street Corn Soup

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A creamy and comforting soup inspired by the vibrant flavors of Mexican street food, perfect for any occasion.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, toss in the diced red onion and cook until translucent, around 5-7 minutes.
  2. Add the Heat: Next, throw in the diced jalapeño and minced garlic. Sauté for about 2 minutes until fragrant.
  3. Cook the Chicken: Increase the heat slightly and add the chicken breasts to the pot, searing them for a couple of minutes on each side.
  4. Incorporate Corn and Chiles: Add the frozen fire-roasted corn and canned green chiles. Stir to combine and let the ingredients meld together for about 3 minutes.
  5. Bring on the Spices: Sprinkle in the Tajín, ground cumin, chili powder, salt, and black pepper. Stir for another minute.
  6. Pour in the Broth: Pour the chicken stock into the pot, making sure everything is submerged. Bring it to a boil and then reduce to a gentle simmer. Let it cook for about 20-25 minutes.
  7. Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Shred it back into the pot.
  8. Add Creaminess: Stir in the sour cream (or Greek yogurt) and shredded cheese until everything is combined.
  9. Finish with Citrus: Squeeze in the juice of one lime and add the chopped cilantro. Stir to mix.
  10. Serve It Up: Ladle the soup into bowls, topping each serving with crumbled queso fresco and extra cilantro leaves.

Notes

Adjust seasoning to taste. Can be made ahead of time and stored in the fridge.

Nutrition

Keywords: Mexican soup, street corn, comfort food, creamy soup, chicken soup

Find it online: https://ivoryapron.com/creamy-mexican-street-corn-soup-30-minute-comfort-bowl/