Print

Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the iconic street corn of Mexico. Featuring fire-roasted corn, tender shredded chicken, and a blend of bold spices, this soup combines savory, spicy, and tangy elements with a creamy texture, garnished with fresh cilantro and crumbly queso fresco for an authentic touch.

Ingredients

Scale

Base 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

Seasonings

  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper

Liquids and Dairy

  • 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

Garnish

  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. 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 to build a flavorful base for the soup.
  2. Add chicken and seasonings: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Season everything with Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir to combine the spices evenly with the ingredients.
  3. Simmer the soup: Pour in the chicken stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for 25 minutes so the chicken cooks thoroughly and the flavors meld.
  4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the soup base to incorporate the textures.
  5. Make it creamy: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer on low heat for an additional 3 minutes until everything is well combined and creamy.
  6. Garnish and serve: Ladle the warm soup into bowls and top with crumbled queso fresco for a salty and tangy finish. Serve immediately and enjoy the comforting flavors of Mexican street corn in soup form.

Notes

  • Use fire-roasted corn for deeper flavor; fresh corn can be substituted when in season.
  • Green chiles add mild heat and smokiness, but you can adjust based on preference.
  • Sour cream or full-fat Greek yogurt can be used to make the soup creamy, choose your preferred dairy option.
  • Tajín seasoning adds a characteristic tangy, slightly spicy seasoning; substitute with chili powder and lime zest if unavailable.
  • For a vegetarian version, omit chicken and use vegetable broth.
  • Adjust spice levels by altering jalapeño quantity or removing seeds completely.
  • Leftover soup stores well in the refrigerator for up to 3 days.

Nutrition

Keywords: Mexican street corn soup, elote soup, creamy corn soup, chicken corn soup, fire-roasted corn soup

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