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Mexican Street Corn Soup Recipe

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★★★★★

4.9 from 91 reviews

This Mexican Street Corn Soup is a creamy, flavorful twist on classic street corn, featuring tender shredded chicken, fire-roasted corn, and a blend of bold spices. Enhanced with sour cream, Monterey Jack cheese, fresh lime juice, and garnished with queso fresco and cilantro, it’s a comforting and vibrant dish perfect for any season.

Ingredients

Scale

Main Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other 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

  1. Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add diced red onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  2. Add main ingredients: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season everything with Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Mix well to combine all flavors.
  3. Pour stock and simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let the soup cook for 25 minutes to allow the chicken to cook through and flavors to meld.
  4. Shred chicken: Remove the chicken breasts from the pot carefully, shred them into bite-sized pieces using two forks or your hands, then return the shredded chicken back into the pot to incorporate.
  5. Finish soup: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low heat for an additional 3 minutes to blend the creamy textures and fresh flavors without boiling.
  6. Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro for garnish. Serve hot and enjoy the vibrant taste of Mexican street corn in soup form.

Notes

  • You can substitute sour cream with full-fat Greek yogurt for a slightly tangier flavor and lighter texture.
  • Adjust the jalapeño quantity based on your preferred spice level, or remove seeds for milder heat.
  • Using fire-roasted corn adds a smoky depth, but fresh or regular frozen corn works as well.
  • Tajin seasoning provides a unique citrusy and chili flavor; if unavailable, a mix of chili powder and a pinch of salt can be used.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.
  • Leftover soup can be stored covered in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.

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

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