Why make this recipe
Mexican Street Corn Soup brings the vibrant flavors of street corn right to your bowl. It’s a delicious and comforting dish that’s perfect for any season. This soup is not only easy to make but also packed with flavors that everyone will love. The combination of sweet corn, spices, and creamy elements makes it a delightful meal for your family or a gathering.
How to make Mexican Street Corn Soup
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 (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
Directions:
Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the 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. Season with Tajín, cumin, chili powder, salt, and black pepper.
Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
Shred the 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.
Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco.
How to serve Mexican Street Corn Soup
Serve the soup hot in bowls. You can add extra toppings like more cilantro, tortilla chips, or avocado for added flavor and texture. A squeeze of lime over the soup can brighten up the flavors as well!
How to store Mexican Street Corn Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Reheat it on the stove or in the microwave, adding a little water or broth if needed to adjust the consistency.
Tips to make Mexican Street Corn Soup
- For a smoky flavor, use smoked paprika in place of chili powder.
- Adjust the spice level by adding more or less jalapeño.
- Feel free to substitute chicken breasts with shredded rotisserie chicken for a quicker option.
Variation
You can make a vegetarian version by omitting the chicken and using vegetable broth. Add black beans for protein and more vegetables like bell peppers or zucchini for added nutrition.
FAQs
1. Can I use fresh corn instead of frozen?
Yes! Fresh corn will enhance the flavor even more, just make sure to cook it until tender.
2. Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the fridge or freezer, which can make meal prep easier.
3. What can I use instead of sour cream?
Greek yogurt is a great alternative that will give a similar creaminess with added protein. You can also use cashew cream for a dairy-free option.
