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Mexican Street Corn Soup

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Enjoy a comforting bowl of Mexican Street Corn Soup filled with bold flavors! Perfect for any occasion—try this delightful recipe today!

Ingredients

Scale
  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, chopped
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp. Tajín seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chili powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock
  • 2 cups full-fat sour cream or Greek yogurt
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco, for garnish
  • Lime wedges for serving
  • Additional cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté diced red onion and chopped jalapeño until softened.
  2. Stir in minced garlic and cook for 30 seconds. Add chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and pepper. Mix well.
  3. Pour in chicken stock and bring to a boil. Reduce heat to low and simmer for about 25 minutes until chicken is cooked.
  4. Shred the chicken and return it to the pot. Stir in sour cream and Monterey Jack cheese until melted.
  5. Squeeze lime juice into the soup and add chopped cilantro before serving.

Nutrition

Find it online: https://raniacooks.com/mexican-street-corn-soup/