Description
This Mexican Street Corn Soup combines the vibrant flavors of traditional street corn with a creamy texture, making it a comforting dish perfect for any occasion.
Ingredients
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 or Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced red onion and jalapeño, cooking until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, and black pepper. Stir well to combine.
- Pour in the chicken stock and bring the mixture to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the sour cream (or Greek yogurt), shredded cheese, and lime juice until smooth and creamy. Heat through.
- Serve hot, garnished with chopped cilantro and crumbled queso fresco.
Notes
Feel free to adjust the spice levels by adding more or less jalapeño or chili powder. For a vegetarian option, replace the chicken with black beans.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup-making
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Protein: 25g
Keywords: Mexican Street Corn Soup, corn soup, Mexican recipes, comfort food