Description
This Mexican Street Corn Soup combines the smoky, spicy flavors of charred fire-roasted corn with tender chicken, creamy sour cream, and zesty lime for a comforting and delicious bowl inspired by classic Mexican street corn.
Ingredients
Scale
Main Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 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)
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges for garnish
- chopped cilantro for garnish
Instructions
- Heat Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeno, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add Main Ingredients and Season: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin seasoning, ground cumin, chili powder, table salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer Soup: Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25 minutes, allowing the chicken to cook through and flavors to meld.
- Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Add Creamy and Fresh Elements: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer on low heat for another 3 minutes to warm through and blend flavors.
- Garnish and Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for garnish. Serve immediately while hot.
Notes
- Fire-Roasted Corn: Use packaged fire-roasted corn for the best smoky flavor, or char fresh corn on the cob on a grill or in a cast iron skillet before cutting off the kernels. Avoid using canned corn as moisture prevents a proper char.
- For a dairy-free version, substitute sour cream and cheese with dairy-free alternatives like coconut yogurt and vegan cheese.
- To make the soup gluten-free, ensure all seasonings and chicken stock are gluten-free certified.
- Adjust the heat level by reducing or omitting the jalapeno or chile powder if desired.
- Use Greek yogurt instead of sour cream for a tangier and slightly healthier option.
- The nutrition information is an approximation and may vary by ingredient brands used.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
