Mexican Street Corn Soup
why make this recipe
Mexican Street Corn Soup is a delicious and comforting dish that brings the vibrant flavors of traditional Mexican street corn right to your kitchen. This dish is perfect for a cozy family meal or a gathering with friends. It’s creamy, zesty, and packed with flavor. Plus, it’s easy to make and offers a wonderful way to enjoy corn in a new form. With its rich combination of spices, chicken, and fresh ingredients, every spoonful feels like a little celebration.
how to make Mexican Street Corn Soup
Ingredients:
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ 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)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Directions:
1️⃣ Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
2️⃣ Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3️⃣ Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4️⃣ Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5️⃣ Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6️⃣ Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish as desired and enjoy!
how to serve Mexican Street Corn Soup
Serve this warm soup in bowls, and feel free to add extra toppings like lime wedges, diced avocado, or fresh herbs. This soup pairs wonderfully with crusty bread or tortillas for a complete meal.
how to store Mexican Street Corn Soup
Store any leftovers in an airtight container in the refrigerator. This soup can last up to 3 days. For longer storage, you can freeze it. Just ensure it is in a freezer-safe container and it will be good for about 2-3 months.
tips to make Mexican Street Corn Soup
- Make it vegetarian by omitting the chicken and adding more vegetables.
- To adjust the spice level, you can add more or less jalapeño, or include additional spices.
- If you prefer a thicker soup, blend a portion of it after adding the sour cream for a creamier texture.
variation
Instead of chicken, you could use shrimp or beans for a different protein option. You can also experiment with different cheese varieties for added flavor.
FAQs
1. Can I use fresh corn instead of frozen?
Yes, fresh corn will work just as well! Just make sure to cook it until tender.
2. How spicy is this soup?
The spice level can be adjusted by controlling the amount of jalapeño and spices used. For a milder version, use less jalapeño or remove the seeds.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors develop. Just store it properly and reheat when ready to serve.
Mexican Street Corn Soup
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot.
- Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock and bring the mixture to a boil.
- Reduce the heat to a simmer, cover, and cook for 25 minutes.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
- Return the shredded chicken to the pot.
- Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro.
- Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish as desired and enjoy!