Description
A creamy, flavorful Mexican Street Corn Soup featuring fire-roasted corn, tender chicken, and zesty seasonings, perfect for a comforting and vibrant meal.
Ingredients
Scale
Produce
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- juice of one lime
- 1/4 cup chopped cilantro
- lime wedges for garnish
- chopped cilantro for garnish
Protein
- 2 (12 oz.) skinless, boneless chicken breasts
Vegetables & Canned Goods
- 1 (12 oz.) package fire-roasted frozen corn or fresh corn or other frozen corn
- 1 (4 oz.) can diced green chiles
Dairy
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
Pantry
- 1 tbsp. olive oil
- 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
Instructions
- Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeno, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add chicken and seasonings: Add the skinless, boneless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajin seasoning, ground cumin, chile powder, salt, and black pepper. Stir everything to combine well.
- Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer gently for 25 minutes to cook the chicken and develop flavors.
- 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.
- Add dairy and finish: Stir in the full-fat sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer the soup on low heat for an additional 3 minutes to blend the flavors and melt the cheese.
- Serve and garnish: Ladle the soup into bowls and top with crumbled queso fresco. Garnish each serving with lime wedges and additional chopped cilantro for a fresh finish.
Notes
- Fire-Roasted Corn: For authentic flavor, use packaged fire-roasted corn or char fresh corn on the grill or in a cast iron skillet before adding it to the soup.
- Dairy-Free Option: Substitute sour cream and cheese with dairy-free alternatives to make the soup dairy-free.
- Gluten Free: Recipe is naturally gluten free when using gluten free chicken stock or broth.
- Use low-sodium chicken stock to control the salt content.
- For a vegan or vegetarian version, omit chicken and use vegetable broth; replace sour cream and cheese with plant-based alternatives.
- Nutrition varies based on ingredient brands and substitutions.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
