Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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; 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

Description

A creamy and flavorful twist on classic Mexican street corn, served as a hearty soup.

Ingredients

Scale

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
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

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Instructions

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.

Notes

Use fresh corn for a sweeter taste if available.
Adjust the spiciness by adding more or less jalapeño.
This soup can be made ahead and reheated on the stovetop.
Top with additional cheese or avocado for extra creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg