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Mexican Street Corn Soup

A hearty soup that brings street corn flavors home. Loaded with fire-roasted corn, tender chicken, and Mexican spices in a creamy, cheesy broth.

Ingredients

Scale
  • 1 tablespoon olive oil.
  • 1 small red onion, diced.
  • 1 medium jalapeno, minced.
  • 3 cloves garlic, minced.
  • 24 oz skinless boneless chicken breasts.
  • 12 oz fire-roasted frozen corn.
  • 4 oz can diced green chiles.
  • 1 tablespoon Tajin seasoning.
  • 2 teaspoons ground cumin.
  • 2 teaspoons chile powder.
  • 1/2 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 4 cups chicken stock.
  • 2 cups full-fat sour cream.
  • 1/2 cup shredded Monterey Jack cheese.
  • 1 lime, juiced.
  • 1/4 cup chopped cilantro.
  • 1/2 cup crumbled queso fresco.

Instructions

  1. Heat oil in large pot over medium-high. Cook onion and jalapeño until soft, about 4 minutes. Add garlic and cook 30 seconds more.
  2. Add chicken, corn, green chiles and all seasonings to pot.
  3. Pour in stock, bring to boil, then reduce heat and simmer covered for 25 minutes.
  4. Take chicken out, shred it, then return to pot.
  5. Stir in sour cream, cheese, lime juice and cilantro. Simmer 3 more minutes.
  6. Top with queso fresco, lime wedges and extra cilantro.

Notes

Use fire-roasted corn for best flavor.
Can substitute Greek yogurt for sour cream.
Make ahead but add dairy when reheating.

  • Author: Chef Stella

Nutrition

  • Calories: 465
  • Fat: 31 g
  • Carbohydrates: 21 g
  • Protein: 25 g