Mexican Street Corn Soup
Delicious Mexican Street Corn Soup featuring fire-roasted corn and spices, perfect for a comforting meal.
Equipment
- large pot
- Dutch Oven
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
Main Ingredients
- 2 12 oz. skinless, boneless chicken breasts
- 1 12 oz. package fire-roasted frozen corn or fresh corn
- 1 4 oz. can diced green chiles
Spices
- 1 tablespoon Tajin seasoning
- 2 tsps ground cumin
- 2 tsps chile powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Liquids and Dairy
- 4 cups chicken stock
- 2 cups sour cream (full-fat)
- ½ cup shredded Monterey Jack cheese
- 1 juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Garnishes
- lime wedges
- chopped cilantro
Instructions
Cooking Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
- Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
- Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
- Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
Notes
Fire-Roasted Corn can be replicated using fresh corn on the cob or charred in a skillet for optimal flavor.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 22gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg
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