Description
A comforting bowl of vibrant Mexican Street Corn Soup that captures the essence of street-side vendors with every spoonful.
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 oil: In a large pot, heat your tablespoon of olive oil over medium heat for about a minute.
- Sauté the veggies: Add the diced red onion and jalapeño to the pot, sautéing for about 3-4 minutes until the onion is translucent.
- Garlic bliss: Toss in the minced garlic and stir for about 30 seconds until it becomes aromatic.
- Chicken time: Add the boneless, skinless chicken breasts to the mixture and sear both sides for about 4-5 minutes.
- Fire-roasted corn and chiles: Once the chicken is just about done, add the fire-roasted corn and diced green chiles.
- Season it up: Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine.
- Add the stock: Pour in the chicken stock or broth, bring to a boil, then reduce heat and let it simmer uncovered for about 10-15 minutes.
- Shred the chicken: Remove the chicken from the pot and shred it into bite-sized pieces, then return to the pot.
- Creamy goodness: Stir in the sour cream or Greek yogurt thoroughly to combine.
- Final touches: Squeeze in the lime juice, add chopped cilantro, and let it simmer for an additional 2-3 minutes.
Notes
For a heartier meal, serve with crunchy tortilla chips or warm corn muffins. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Mexican soup, street corn soup, comfort food, corn recipes, easy soup recipes