Savor the Creamy Goodness of Mexican Street Corn Soup

This Mexican Street Corn Soup delivers rich flavors and warmth, perfect for cozy nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Soups

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil Provides a base for sautéing; substitute with any neutral oil.
1 medium red onion Adds sweetness and depth of flavor; substitute with yellow onion.
1 medium jalapeño Introduces heat; for milder flavor, use poblano or omit seeds.
3 cloves garlic Enhances aroma and taste; fresh is optimal.
2 pieces chicken breasts Main protein source; substitute with black beans or tofu for vegetarian version.
2 cups fire-roasted corn Key element for smoky flavor; fresh or canned corn can be used.
1 can diced green chiles Adds tangy heat; adjust based on preference.

For the Seasoning

1 tablespoon Tajín seasoning Provides citrusy spice; substitute with chili powder, lime juice, and salt.
1 teaspoon cumin Ground spice that adds earthiness; can be replaced with coriander.
1 tablespoon chili powder Brings depth; smoked paprika is a good alternative.
4 cups chicken stock or broth Adds savory depth; opt for low-sodium broth.

For the Creamy Finish

½ cup sour cream or Greek yogurt Adds creaminess and tanginess; substitute nondairy yogurt for vegan option.
1 cup Monterey Jack cheese Melts into the soup for rich texture; cheddar is also a great alternative.
1 medium lime juice Provides brightness; adjust according to taste preferences.
to taste cilantro Fresh herb garnish; can be omitted if not a fan.
to taste queso fresco Crumbly topping that adds mild flavor.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium-high heat. Add diced red onion and jalapeño, sauté for 3-4 minutes until onion is translucent. Stir in minced garlic and cook for an additional 30 seconds.
Incorporate chicken breasts, fire-roasted corn, and diced green chiles into the pot. Season with Tajín, cumin, and chili powder, stirring to coat everything evenly.
Pour in chicken stock, bring to a boil. Reduce heat, cover, and let simmer for about 25 minutes or until chicken is cooked through.
Remove cooked chicken breasts from the pot, shred into bite-sized pieces, and return to the pot.
Lower the heat, stir in sour cream, shredded Monterey Jack cheese, and lime juice. Simmer on low for 3 minutes, stirring until creamy.
Ladle soup into bowls, top with crumbled queso fresco and chopped cilantro, and serve with lime wedges.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Adjust spice levels to your preference and feel free to add extra vegetables if desired.

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