Description
Creamy Mexican street corn soup blends smoky, zesty flavors with sweet corn kernels, bringing authentic street food charm directly to your kitchen. Warm spices and charred corn create a comforting bowl that celebrates Mexico’s rich culinary heritage while delivering pure, delicious satisfaction.
Ingredients
Scale
Main Protein:
- 2 (1/2 ounces) boneless, skinless chicken breasts
Vegetables and Corn:
- 1 small red onion, diced
- 1 medium jalapeno, seeded and diced
- 3 cloves garlic, minced
- 1 (1/2 ounces) package fire-roasted frozen corn (or fresh corn)
- 1 (4 ounces) can diced green chiles
Seasonings and Dairy:
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon table salt
- 1/4 teaspoon finely ground black pepper
- 1 tablespoon olive oil
- 4 cups (32 ounces) 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
- 1/2 cup crumbled queso fresco
- Juice of 1 lime
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a spacious cooking vessel over medium-high temperature, introducing diced red onion and jalapeño. Allow vegetables to soften and become translucent, releasing their aromatic essence for approximately 3-4 minutes.
- Incorporate minced garlic and briefly toast until fragrant, creating a robust flavor foundation for the soup.
- Layer in chicken breasts, fire-roasted corn, and green chiles into the simmering mixture. Generously season with Tajín, cumin, chili powder, salt, and ground black pepper to enhance the Mexican-inspired profile.
- Pour chicken stock into the pot, elevating the liquid to a rolling boil. Immediately reduce heat, cover, and allow ingredients to gently simmer and meld together for 25 minutes, ensuring chicken reaches perfect tenderness.
- Extract chicken breasts from the liquid and methodically shred into delicate, bite-sized morsels using two forks. Reintroduce shredded meat back into the soup.
- Transform the soup’s texture by stirring in sour cream, creating a luxurious, velvety consistency. Fold in Monterey Jack cheese, fresh lime juice, and chopped cilantro.
- Allow soup to rest on low heat for an additional 3 minutes, enabling flavors to harmonize and ingredients to integrate seamlessly.
- Serve in individual bowls, crowning each portion with crumbled queso fresco for a traditional Mexican street corn presentation.
Notes
- Swap jalapeños with bell peppers for a milder version that kids will enjoy.
- Add extra protein by including black beans or diced rotisserie chicken for quick preparation.
- Use Greek yogurt instead of sour cream to reduce fat and boost protein content for health-conscious eaters.
- Customize heat levels by adjusting chili powder and jalapeño quantities to suit different spice tolerances.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 90 mg