Description
This Mexican Street Corn Soup is a flavorful twist on a classic street food favorite. Creamy, slightly spicy, and packed with delicious ingredients, it’s sure to become a new family favorite.
Ingredients
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Soup:
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 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)
Garnish:
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Instructions
- Saute Aromatics: Heat olive oil in a large pot, sauté onion and jalapeño until softened. Add garlic and cook briefly.
- Add Ingredients: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper to the pot.
- Cook Soup: Pour in chicken stock, bring to a boil, simmer covered for 25 minutes. Shred chicken and return to pot.
- Finish Soup: Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for 3 minutes.
- Serve: Top soup with queso fresco, lime wedges, and cilantro.
Notes
- Fire-Roasted Corn: Packaged fire-roasted corn is recommended for authentic flavor.
- Tips: Recipe post includes dairy-free and gluten-free options and healthy variations.
