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Mexican Street Corn Soup Recipe

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4.2 from 36 reviews

This Mexican Street Corn Soup is a creamy, flavorful soup inspired by the classic Mexican street corn flavors. It features fire-roasted corn, tender shredded chicken, a blend of cumin, chili powder, and Tajín seasoning, simmered in chicken stock, and finished with sour cream, Monterey Jack cheese, lime juice, and fresh cilantro. The soup is garnished with crumbled queso fresco and lime wedges for a delicious and comforting meal.

Ingredients

Base Ingredients

  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and chopped
  • 3 cloves garlic, minced

Protein and Corn

  • 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 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ 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 Greek yogurt
  • ½ cup shredded Monterey Jack cheese

Finishing Ingredients and Garnishes

  • Juice of one lime
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and chopped jalapeño, cooking until the onions become soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add Chicken and Corn: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring well to combine all ingredients with the aromatics.
  3. Simmer Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 25 minutes to allow flavors to meld and the chicken to cook through.
  4. Shred Chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup pot.
  5. Add Creamy Ingredients: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer gently on low heat for an additional 3 minutes to heat through and blend flavors.
  6. Serve and Garnish: Ladle the soup into bowls and top with crumbled queso fresco, extra chopped cilantro, and lime wedges for squeezing. Serve warm and enjoy the rich, tangy, and smoky flavors.

Notes

  • Fire-Roasted Corn: Packaged fire-roasted corn is corn charred and seasoned with salt, onion, and garlic powder. You can replicate this by grilling fresh corn on the cob, seasoning it, and cutting kernels off. For about 12 oz of corn, use approximately 5 medium ears of corn. Alternatively, char corn kernels in a cast-iron skillet. Avoid trying to char frozen or canned corn directly because excess moisture prevents good charring.
  • This soup can be made dairy-free by substituting sour cream and cheese with plant-based alternatives.
  • For a gluten-free version, verify that all seasonings and broth are certified gluten-free.
  • You can swap chicken breasts for shredded rotisserie chicken for convenience.
  • Adjust the heat level by using more or less jalapeño and chili powder according to taste.
  • Use Greek yogurt in place of sour cream for a lighter but still creamy texture.

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