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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

5.1 from 20 reviews

Mexican Street Corn Soup is a creamy, flavorful soup inspired by the classic Mexican street corn. It combines tender chicken, fire-roasted corn, and zesty spices, all simmered in a rich broth with sour cream and cheese for a comforting and delicious meal.

Ingredients

Scale

Soup Base

  • 1 tbsp. olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeno, 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
  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)

Dairy and Garnishes

  • 2 cups sour cream (full-fat) (or Greek yogurt (full fat))
  • 1/2 cup shredded Monterey Jack cheese
  • juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges for garnish
  • Chopped cilantro for garnish

Instructions

  1. Heat the aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and diced jalapeño. Cook 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 protein and vegetables: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín seasoning, ground cumin, chile powder, salt, and black pepper, mixing to coat the ingredients well with the spices.
  3. Add broth and simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes to cook the chicken through and meld the flavors.
  4. Shred chicken: Remove the cooked chicken breasts from the pot. Shred the chicken into bite-sized pieces using two forks or your hands, then return the shredded chicken back into the soup.
  5. Add creamy elements: Stir in the sour cream, shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes, allowing the cheese to melt and the flavors to combine.
  6. Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, additional lime wedges, and chopped cilantro for a fresh and tangy finish.

Notes

  • If you prefer a vegetarian version, substitute the chicken with extra vegetables or beans and use vegetable broth.
  • Adjust the jalapeño quantity based on your heat preference.
  • Greek yogurt can be used in place of sour cream for a lighter option.
  • Fire-roasted corn adds smoky flavor, but fresh or plain frozen corn will work as well.
  • For a thicker soup, blend a portion of the soup before adding the shredded chicken back in.

Nutrition

Keywords: Mexican street corn soup, elote soup, chicken corn soup, creamy corn soup, spicy corn soup

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