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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

4.8 from 18 reviews

A flavorful and creamy Mexican Street Corn Soup that combines the essence of Mexican street corn with the comfort of a warm, hearty soup. This soup is rich, creamy, and packed with delicious flavors.

Ingredients

Main Soup:

1 tbsp. olive oil
1 small red onion, chopped
1 medium jalapeno, seeded and 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 and chopped cilantro for garnish

Instructions

  1. Heat: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
  2. Add: Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour: Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
  4. Remove: Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
  5. Stir: Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
  6. Serve: Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.

Nutrition

Keywords: Mexican Street Corn Soup, Corn Soup, Mexican Soup, Creamy Soup

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