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Mexican Street Corn Soup Recipe

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★★★★★

4.9 from 127 reviews

This flavorful Mexican Street Corn Soup combines the smoky, spicy, and creamy elements of traditional street corn in a comforting and hearty soup. Featuring fire-roasted corn, tender chicken, and a blend of Mexican spices, it’s finished with tangy lime, creamy sour cream, and crumbled queso fresco for an authentic taste experience.

Ingredients

Scale

Base Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeno, chopped
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
  • 1 (4 oz.) can diced green chiles

Seasonings

  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper

Liquids & 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

Finishing Touches

  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Sauté Aromatics: Heat the 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 the minced garlic and cook for an additional 30 seconds to release its flavor.
  2. Add Proteins and Spices: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with Tajin seasoning, ground cumin, chile powder, table salt, and black pepper, stirring to combine all the flavors.
  3. Simmer Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let the soup cook gently for 25 minutes to allow the chicken to cook through and flavors to meld.
  4. 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 to keep it well incorporated.
  5. Add Creaminess & Cheese: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer the soup on low heat for another 3 minutes, allowing the cheese to melt and flavors to blend beautifully.
  6. Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and additional chopped cilantro for brightness and texture.

Notes

  • For a vegetarian version, substitute chicken with hearty vegetables or beans and use vegetable broth.
  • Adjust spice levels by reducing or eliminating jalapeño and chile powder as desired.
  • Fire-roasted corn adds a lovely smoky flavor, but fresh or regular frozen corn can be used as a substitute.
  • Greek yogurt can replace sour cream for a lighter, tangier twist.
  • Tajin seasoning is a Mexican chili-lime salt blend; if unavailable, substitute with chili powder and a pinch of lime zest.

Keywords: Mexican street corn soup, Mexican soup recipe, chicken corn soup, fire-roasted corn soup, creamy corn soup, easy Mexican meals

Find it online: https://spiceupwithsophie.com/mexican-street-corn-soup-recipe/