Description
A flavorful and creamy Mexican Street Corn Soup that features fire-roasted corn, tender chicken, and a blend of bold spices, finished with fresh lime juice, cheese, and cilantro for a vibrant, comforting meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 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 Finishing Ingredients
- 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 and chopped cilantro for garnish
Instructions
- Heat the oil and sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season everything with Tajín seasoning, ground cumin, chile powder, salt, and black pepper, stirring to coat evenly.
- Simmer the soup: Pour in the chicken stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes to allow the chicken to cook through and flavors to meld.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back to the soup pot.
- Add dairy and finish the soup: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer on low heat for another 3 minutes to combine flavors and warm through without boiling.
- Serve and garnish: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and additional chopped cilantro for garnish and bright flavor.
Notes
- For authentic fire-roasted flavor, if using fresh corn on the cob, char the ears on a grill or in a cast iron skillet before cutting off the kernels.
- Substitute Greek yogurt for sour cream for a tangier taste and a lighter texture.
- Use low-sodium chicken stock to help control saltiness in the soup.
- To make this soup dairy-free, omit the cheeses and substitute sour cream with a plant-based alternative.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- This soup pairs well with warm tortillas or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
