Description
A flavorful Mexican Street Corn Soup featuring tender chicken, fire-roasted corn, spices, and creamy Monterey Jack cheese, finished with fresh lime and queso fresco for an authentic taste of Mexican street food in a comforting bowl.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 medium jalapeno, chopped
- 3 cloves garlic, minced
Main Ingredients
- 2 (12 oz) skinless, boneless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn
- 1 (4 oz) can diced green chiles
Seasonings
- 1 tbsp Tajin seasoning
- 2 tsp ground cumin
- 2 tsp chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
Liquids and Dairy
- 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
Fresh and Garnish
- 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 aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle with Tajin seasoning, ground cumin, chile powder, salt, and freshly ground black pepper. Stir to combine all ingredients.
- Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let cook for 25 minutes to allow the chicken to cook through and flavors to meld.
- Shred the chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the pot.
- Add creaminess and finish: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low heat for another 3 minutes to warm through and allow the cheese to melt, enriching the soup.
- Serve and garnish: Ladle the soup into bowls and top with crumbled queso fresco, extra lime wedges, and additional chopped cilantro for garnish. Serve immediately and enjoy.
Notes
- Fire-Roasted Corn: Use packaged fire-roasted corn for authentic flavor, or char fresh corn on the cob on a grill or cast iron skillet before cutting off kernels.
- Dairy-Free Option: Replace sour cream and cheese with dairy-free alternatives like coconut yogurt and vegan cheese.
- Spice Level: Adjust jalapeño quantity or leave seeds in/out for a milder or spicier soup.
- Make it Vegetarian: Substitute chicken broth with vegetable broth and omit the chicken for a vegetarian-friendly dish.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.
- The nutrition facts may vary depending on the exact brands and ingredients used.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
