Why Make This Recipe
Mexican Street Corn Soup is a delightful dish that brings the flavors of traditional Mexican street corn to a comforting soup. This recipe is perfect for anyone looking to warm up on a chilly day or impress guests with a simple yet delicious meal. It’s packed with flavor and nutrition, thanks to the fresh ingredients and spices. Whether you’re having a cozy dinner or a gathering with friends, this soup is sure to please.
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:
- 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. Add the minced garlic and cook for another 30 seconds until fragrant.
- 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.
- 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.
- 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.
- 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.
- Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish as desired.
How to Serve Mexican Street Corn Soup
Serve Mexican Street Corn Soup hot, garnished with crumbled queso fresco and fresh cilantro if desired. This soup pairs well with tortilla chips or warm tortillas on the side. It’s also delicious with a squeeze of fresh lime juice on top for an extra zing!
How to Store Mexican Street Corn Soup
To store Mexican Street Corn Soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator before reheating.
Tips to Make Mexican Street Corn Soup
- For added flavor, use homemade chicken stock instead of store-bought.
- Adjust the heat level by experimenting with different types of peppers, or omit the jalapeño for a milder flavor.
- If you prefer a thicker soup, blend a portion of it before returning the chicken to achieve a creamy texture.
Variation
You can make a vegetarian version of this soup by omitting the chicken and using vegetable broth. Also, add more vegetables like zucchini and bell peppers for extra nutrition.
FAQs
-
Can I use fresh corn instead of frozen?
Yes, fresh corn works beautifully in this recipe. Just make sure to use about the same amount. -
Is this soup spicy?
It has a mild heat from the jalapeño and spices, but you can adjust the spice level by adding more or less jalapeño and chili powder. -
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and actually tastes better the next day as the flavors continue to meld. Just make sure to store it properly.
Mexican Street Corn Soup
Ingredients
Aromatics
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
Main ingredients
- 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
- 1 Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
Preparation
- 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.
Cooking
- 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.
- 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.