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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

4.7 from 18 reviews

A creamy and flavorful Mexican Street Corn Soup featuring tender shredded chicken, fire-roasted corn, and a blend of traditional Mexican seasonings. This comforting soup combines zesty lime, tangy sour cream, and melty cheese for a deliciously rich dish that’s perfect for any day of the year.

Ingredients

Scale

Soup Base

  • 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
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth

Seasonings

  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper

Creamy Mixture & Garnishes

  • 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

Instructions

  1. 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.
  2. 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. Stir to combine all ingredients well.
  3. 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 to allow the chicken to fully cook and the flavors to meld together.
  4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the pot, stirring to distribute evenly.
  5. 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, allowing everything to combine into a rich and creamy texture.
  6. Garnish and serve: Ladle the soup into bowls and top each serving with crumbled queso fresco. Serve immediately while warm and enjoy the vibrant flavors of this Mexican street corn-inspired soup.

Notes

  • For a spicier kick, keep the jalapeño seeds or add extra chili powder.
  • You can substitute chicken breasts with thighs for a juicier texture.
  • Use Greek yogurt as a healthier alternative to sour cream without sacrificing creaminess.
  • If fresh corn isn’t available, fire-roasted frozen corn works perfectly and adds smoky flavor.
  • Make sure to taste and adjust salt and spices before serving as stock varieties can vary in saltiness.

Nutrition

Keywords: Mexican street corn soup, chicken corn chowder, creamy corn soup, Mexican soup with chicken, fire-roasted corn soup

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