Description
This flavorful Mexican Street Corn Soup combines the smoky sweetness of fire-roasted corn with tender shredded chicken and a creamy, tangy base enriched with sour cream, Monterey Jack cheese, and lime. Spiced with Tajin, cumin, and chili powder, it’s a comforting and vibrant soup perfect for a cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
- ¼ cup chopped cilantro
- Lime wedges and chopped cilantro, for garnish
Meat
- 2 (12 oz) boneless, skinless chicken breasts
Seasoning and Spices
- 1 tablespoon olive oil
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Liquids and Dairy
- 4 cups (32 oz) chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- ½ cup crumbled queso fresco
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add diced onion and jalapeño, cooking until softened. Stir in minced garlic and cook until fragrant. Then add chicken breasts, fire-roasted corn, and diced green chiles. Season the mixture with Tajin, ground cumin, chili powder, salt, and black pepper.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes or until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the pot carefully. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken back into the soup pot to combine with the broth and vegetables.
- Add Creamy Ingredients: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro to the soup. Allow the soup to simmer uncovered for an additional 3 minutes to let the flavors meld and the cheese to melt into the broth.
- Serve: Ladle the hot soup into bowls and garnish each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for a fresh burst of flavor and color.
Notes
- For a spicier kick, leave the seeds in the jalapeño or add extra chili powder.
- If fire-roasted corn is unavailable, fresh or regular frozen corn can be used, though the smoky flavor will be less pronounced.
- Greek yogurt can be substituted for sour cream to reduce fat content slightly and add a tangy flavor.
- Use low-sodium chicken broth to control the salt level in the soup.
- This soup pairs well with warm tortillas or crusty bread for dipping.
