Description
Mexican Street Corn Soup is a flavorful and creamy soup showcasing fire-roasted corn, tender seasoned chicken, and bold Mexican spices. This comforting dish features a zesty blend of jalapeño, TajÃn seasoning, cumin, and chile powder, enriched with sour cream and Monterey Jack cheese. Garnished with queso fresco, fresh cilantro, and lime wedges, it delivers an authentic taste of Mexican street corn in a warm, satisfying soup perfect for any occasion.
Ingredients
Scale
Main 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, diced
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. TajÃn 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
Dairy and Garnishes
- 2 cups sour cream (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
- additional chopped cilantro, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add chopped red onion and jalapeño and cook until softened, about 3 minutes. Then, add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Chicken and Seasonings: Stir in the diced chicken breasts, fire-roasted corn, and diced green chiles. Season the mixture with TajÃn seasoning, ground cumin, chile powder, salt, and black pepper, mixing well to combine all flavors.
- Simmer Soup: Pour in the chicken stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
- Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces with two forks. Return the shredded chicken to the soup pot.
- Add Cream and Cheese: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer the soup on low heat for an additional 3 minutes, ensuring the cheese melts and the soup becomes creamy.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with crumbled queso fresco, lime wedges, and extra chopped cilantro. Serve immediately for a delicious and comforting meal.
Notes
- For extra heat, add more jalapeño or a pinch of cayenne pepper.
- Use fresh corn if available instead of frozen for a sweeter flavor.
- To make the soup vegetarian, substitute chicken stock with vegetable stock and omit chicken or add beans for protein.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust the amount of sour cream to control creaminess and richness.
