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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Cozy Nights in

This Mexican Street Corn Soup is a heartwarming and versatile dish perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Or vegetable oil as a substitute
  • 1 medium Red Onion Can substitute with yellow onion
  • 1 medium Jalapeño Reduce or substitute with bell pepper if desired
  • 2 cloves Garlic Fresh is best
  • 2 cups Fire-Roasted Corn Grilled fresh corn can be used
  • 1 cup Diced Green Chiles Substitute with diced bell peppers or poblanos
  • 4 cups Chicken Stock Use vegetable broth for vegetarian/vegan option
For the Seasoning
  • 1 tablespoon Tajín Can use lime zest and chili powder mix
  • 1 teaspoon Cumin Can be omitted or substituted with coriander
  • 1 teaspoon Chili Powder Smoked paprika is a good option
  • Salt and Black Pepper To taste
For Creaminess and Garnish
  • 2 medium Chicken Breast Use black beans or chickpeas for vegetarian version
  • ½ cup Sour Cream Dairy-free yogurt or coconut cream for vegan
  • 1 cup Shredded Monterey Jack Cheese Substitute with dairy-free cheese for vegan
  • 1 each Lime Juice Fresh is preferred
  • ¼ cup Cilantro Use parsley for a milder flavor
  • ¼ cup Queso Fresco Omit for vegan or use a vegan alternative

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced red onion and 1 chopped jalapeño, sautéing them for 3-4 minutes until they're softened and fragrant.
  2. Stir in 2 minced garlic cloves and let them cook for an additional 30 seconds until you smell that delicious aroma.
  3. Add 2 chicken breasts (or black beans for a vegetarian option), 2 cups of fire-roasted corn, and 1 cup of diced green chiles to the pot.
  4. Season with 1 tablespoon of Tajín, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt and black pepper. Stir everything together.
  5. Pour 4 cups of chicken stock (or vegetable broth for vegan) into the pot. Bring to a boil, then reduce heat to simmer for about 25 minutes.
  6. Once chicken is fully cooked, remove from the pot and shred into bite-sized pieces. Return shredded chicken to the pot.
  7. Stir in ½ cup of sour cream and 1 cup of shredded Monterey Jack cheese until melted and creamy. Add the juice of 1 fresh lime.
  8. Simmer on low heat for another 3 minutes, stirring gently to combine all the flavors.
  9. Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and fresh cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Use fire-roasted corn for best flavor. Fresh lime juice enhances taste. Adjust spice levels as desired.

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