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Mexican Street Corn Soup

Mexican Street Corn Soup: A Creamy Comfort You’ll Crave

This Mexican Street Corn Soup combines smoky flavors and creamy texture, creating a warm dish you'll crave.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil can substitute with avocado oil or butter
  • 1 medium red onion may use yellow onion if unavailable
  • 1 medium jalapeño adjust to taste or omit
  • 2 cloves garlic fresh preferred
  • 2 pieces boneless, skinless chicken breasts can replace with rotisserie chicken or tofu
  • 2 cups fire-roasted corn fresh corn can be charred on the grill
  • 1 can diced green chiles substitute with fresh chili or omit
  • 1 tablespoon Tajín seasoning regular chili powder can serve as a substitute
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder adjust according to spice preference
  • to taste salt
  • to taste black pepper
For the Creamy Finish
  • 4 cups chicken stock low-sodium options recommended
  • ½ cup sour cream or Greek yogurt can substitute with dairy-free yogurt
  • 1 cup Monterey Jack cheese can substitute with vegan cheese
  • 1 tablespoon lime juice fresh lime is best
  • ¼ cup cilantro can substitute with parsley
  • to taste queso fresco omit for dairy-free option
For Garnish
  • to taste lime wedges
  • to taste extra cilantro

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Mexican Street Corn Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped red onion and finely diced jalapeño, stirring frequently until they soften, about 3-4 minutes. Stir in 2 minced garlic cloves and cook for an additional 30 seconds.
  2. Add 2 boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles. Season with 1 tablespoon of Tajín, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, salt, and pepper. Stir well.
  3. Pour in 4 cups of chicken stock and bring to a boil. Once boiling, reduce heat to low and cover, letting it simmer for 25 minutes.
  4. Remove the chicken breasts, shred them, and return to the pot, mixing back into the soup.
  5. Stir in ½ cup of sour cream or Greek yogurt, 1 cup of Monterey Jack cheese, and lime juice. Stir gently for 3 minutes.
  6. Taste the soup and adjust seasoning as necessary. Serve hot garnished with queso fresco, lime wedges, and cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 900mgPotassium: 750mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezing not recommended due to texture changes.

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