Description
A delicious and creamy Mexican Street Corn Soup that combines the flavors of roasted corn, spices, and creamy ingredients for a flavorful meal.
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
Instructions
- In a large pot, heat olive oil over medium heat. Add diced red onion and jalapeño, sauté until softened.
- Add minced garlic and cook for an additional minute.
- Add the chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir to combine.
- Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Mix well until creamy.
- Serve hot, topped with crumbled queso fresco.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- Adjust the spice level by adding more or less jalapeño.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican