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Mexican Street Corn Soup Recipe

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★★★★★

4.5 from 135 reviews

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the popular street corn Mexican snack. It features fire-roasted corn, tender shredded chicken, and a perfect blend of spices simmered in a savory chicken broth, then finished with sour cream, cheese, lime, and fresh cilantro for a rich and comforting bowl of soup bursting with vibrant flavors.

Ingredients

Scale

Sauté Base

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeno, diced
  • 3 cloves garlic, minced

Main Ingredients

  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (can substitute fresh corn or other frozen corn)
  • 1 (4 oz.) can diced green chiles

Seasonings

  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp. table salt
  • 1/4 tsp. finely ground black pepper

Broth & Dairy

  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full fat)
  • 1/2 cup shredded Monterey Jack cheese

Finishing Touches

  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeno, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Chicken and Corn Mixture: To the pot, add the skinless, boneless chicken breasts, fire-roasted corn, and diced green chiles. Season the mixture evenly with Tajin seasoning, ground cumin, chile powder, salt, and black pepper, stirring well to combine all ingredients.
  3. Simmer Soup: Pour the chicken stock into the pot and increase the heat to bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 25 minutes, allowing the flavors to meld and the chicken to cook through.
  4. Shred Chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring to redistribute evenly.
  5. Add Dairy and Finish Soup: Stir in the sour cream (or full-fat Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro into the soup. Simmer on low heat for an additional 3 minutes, allowing the cheese to melt and the soup to become creamy and flavorful.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with crumbled queso fresco, fresh lime wedges, and additional chopped cilantro as garnish for a bright, fresh finish.

Notes

  • Fire-Roasted Corn: Use packaged fire-roasted corn (e.g., Birds Eye brand) for authentic smoky flavor. You can also replicate this by grilling fresh corn on the cob until charred, seasoning it, and then cutting off the kernels. Avoid trying to char frozen or canned corn directly as moisture prevents good charring.
  • For dairy-free or vegan variations, substitute sour cream and cheese with plant-based alternatives and use vegetable broth instead of chicken stock.
  • This recipe is naturally gluten-free when using gluten-free chicken stock and seasoning blends.
  • To reduce sodium, use low-sodium chicken broth and adjust added salt to taste.
  • Adding extra lime juice or jalapeno can increase the brightness or heat level according to preference.

Keywords: Mexican street corn soup, elote soup, chicken corn soup, fire-roasted corn soup, creamy Mexican soup

Find it online: https://kitchenwithkai.com/mexican-street-corn-soup-recipe-2/