Description
This Indulgent Mexican Street Corn Soup is a comforting, creamy, and flavorful bowl inspired by vibrant Mexican street food. Loaded with fire-roasted corn, tender chicken, a blend of aromatic spices, and finished with fresh lime and cheese, this cozy soup is perfect for chilly evenings or whenever you want to indulge in a rich, satisfying meal bursting with authentic Mexican flavors.
Ingredients
Scale
Soup Base
- 2 tablespoons Olive Oil (substitute with any neutral oil if preferred)
- 1 medium Red Onion (or yellow onion)
- 1 medium Jalapeño (adjust spice level)
- 3 cloves Garlic (minced)
Main Ingredients
- 2 cups Diced Chicken Breasts (rotisserie chicken or omit for vegetarian)
- 2 cups Fire-Roasted Corn (fresh grilled or frozen corn)
- 1 can (4 oz) Diced Green Chiles (fresh chili substitute or omit)
Seasonings
- 1 tablespoon TajÃn Seasoning (or lime juice and chili powder)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- Salt, to taste
- Black Pepper, to taste
Liquids and Creaminess
- 4 cups Chicken Stock (vegetable broth substitute)
- 1 cup Sour Cream or Greek Yogurt (dairy-free alternative optional)
Cheeses and Garnishes
- 1 cup Monterey Jack Cheese (shredded cheddar or nutritional yeast for vegan)
- ¼ cup Queso Fresco (feta substitute or omit if avoiding dairy)
- ¼ cup Chopped Cilantro (plus more for garnish)
- 1 each Lime Juice (adjust to taste)
- 2 Lime Wedges (for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped red onion, minced jalapeño, and garlic. Cook until softened and fragrant, about 4-5 minutes, stirring frequently to avoid burning.
- Cook Chicken: Add the diced chicken breasts to the pot and cook until they turn white and are mostly cooked through, approximately 5-7 minutes. Stir occasionally to ensure even cooking.
- Add Corn and Chiles: Stir in the fire-roasted corn, diced green chiles, TajÃn seasoning, ground cumin, chili powder, salt, and black pepper. Mix well to coat all ingredients evenly with the spices.
- Pour in Stock and Simmer: Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for about 15 minutes, allowing flavors to meld and the soup to thicken slightly.
- Finish with Creaminess: Remove the pot from heat. Stir in the sour cream (or Greek yogurt), lime juice, and Monterey Jack cheese until melted and the soup becomes creamy and smooth.
- Add Queso Fresco and Cilantro: Gently fold in the queso fresco and chopped cilantro, reserving some cilantro for garnish.
- Serve: Ladle the hot soup into bowls, garnish with lime wedges and remaining chopped cilantro. Serve immediately and enjoy your comforting Mexican street corn soup.
Notes
- You can substitute chicken with rotisserie chicken for a quick prep or omit it entirely for a vegetarian version.
- If you prefer a dairy-free or vegan soup, use vegetable broth, nutritional yeast instead of cheese, and dairy-free yogurt.
- Adjust jalapeño and chili powder to customize the spice level to your taste.
- Fire-roasted corn adds smoky flavor but fresh or frozen corn will work well too.
- Lime wedges enhance the bright, fresh flavor when squeezed over the soup just before eating.
