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–+ servings
Mexican Street Corn Soup

Savor the Comfort of Mexican Street Corn Soup Tonight

Experience the delightful flavors of Mexican Street Corn Soup, a creamy and customizable dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Perfect for sautéing aromatics, improving flavor depth.
  • 1 medium Red Onion Adds a natural sweetness; can substitute with yellow onion.
  • 1 medium Jalapeño Infuses heat; remove seeds for milder flavor or swap with poblano.
  • 3 cloves Garlic Minced; enhances aroma and flavor.
  • 2 cups Fire-Roasted Corn The star ingredient for smoky taste; fresh or canned can be used.
  • 1 can Diced Green Chiles Create a mild, tangy heat; feel free to omit or use other mild peppers.
  • 2 teaspoons Tajín Seasoning Offers a unique zesty touch.
  • 1 teaspoon Cumin Brings in earthy notes; substitute with paprika for a milder option.
  • 1 teaspoon Chili Powder Brings in earthy notes; substitute with paprika for a milder option.
  • 4 cups Chicken Stock Acts as the soup's base; low-sodium vegetable broth works for vegetarian.
For Creaminess
  • ½ cup Sour Cream or Greek Yogurt Adds a rich, creamy tang; opt for coconut cream for vegan versions.
  • 1 cup Monterey Jack Cheese Enhances creaminess; cheddar or mozzarella can be substituted.
  • 1 tablespoon Lime Juice Brings brightness; no substitutions are recommended.
For Garnishing
  • ¼ cup Cilantro Freshens up the dish; parsley can be an alternative.
  • ½ cup Queso Fresco Provides a mild saltiness; feta can substitute if needed.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the diced red onion and chopped jalapeño, stirring frequently for about 3-4 minutes until they turn translucent and fragrant. Then, add minced garlic and cook for an additional 30 seconds.
  2. Incorporate the boneless skinless chicken breasts into the pot, followed by fire-roasted corn and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper, ensuring even coating. Stir well for a minute.
  3. Pour in 4 cups of chicken stock, bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 25 minutes, or until chicken is cooked through and reaches 165°F.
  4. Carefully remove the cooked chicken breasts and shred them into bite-sized pieces before returning to the soup. Stir to distribute the chicken throughout the broth.
  5. Reduce heat to low and stir in ½ cup of sour cream or Greek yogurt, along with 1 cup of shredded Monterey Jack cheese and lime juice. Simmer gently for about 3 minutes, stirring occasionally until cheese melts.
  6. Ladle the soup into bowls and top each with crumbled queso fresco and fresh cilantro. Add lime wedges on the side for extra zest. Serve warm with tortilla chips or cornbread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Adjust the spice level by managing jalapeño seeds. Use rotisserie chicken for a quick prep. Avoid curdling cream or cheese when reheating.

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