Description
A comforting soup that captures the delightful flavors of Mexican street corn, perfect for any season.
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
- Heat the olive oil in a large pot over medium heat.
- Toss in the diced red onion and let it sweat for a couple of minutes.
- Add the minced garlic and diced jalapeño, stirring for a minute until fragrant.
- Add the chicken breasts and brown them slightly on each side.
- Add the fire-roasted corn and green chiles, stirring to combine.
- Sprinkle in Tajín, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock, bring to a boil, then reduce to a simmer and cover.
- Shred the chicken after cooking it through, then return it to the soup.
- Stir in the sour cream or Greek yogurt.
- Squeeze in the lime juice and fold in the Monterey Jack cheese.
- Garnish with crumbled queso fresco and fresh cilantro before serving.
Notes
For a vegetarian version, substitute chicken with canned black beans or chickpeas. Adjust spice levels to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mexican soup, corn soup, street corn, comfort food, easy recipe