Mexican Street Corn Soup (Printable Version)
Creamy blend of corn, chicken, and spices with a hint of lime and cheese.
# Ingredients Required:
→ Vegetables and Aromatics
01 -
1 tbsp olive oil
02 -
1 small red onion, diced
03 -
1 medium jalapeño, seeded and diced
04 -
3 cloves garlic, minced
05 -
1 (4 oz.) can diced green chiles
06 -
Juice of one lime
07 -
¼ cup chopped cilantro
→ Proteins and Dairy
08 -
2 boneless, skinless chicken breasts (approximately 340 g)
09 -
2 cups full-fat sour cream or Greek yogurt (480 ml)
10 -
½ cup shredded Monterey Jack cheese (60 g)
11 -
½ cup crumbled queso fresco (60 g)
→ Pantry
12 -
1 (12 oz.) package fire-roasted frozen corn or equivalent fresh corn (340 g)
13 -
1 tbsp Tajín seasoning
14 -
2 tsp ground cumin
15 -
2 tsp chili powder
16 -
½ tsp table salt
17 -
¼ tsp finely ground black pepper
18 -
4 cups (960 ml) chicken stock or low-sodium chicken broth
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño; cook until onions soften, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
02 -
Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper, stirring to evenly distribute spices.
03 -
Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until chicken is thoroughly cooked and flavors meld.
04 -
Remove chicken breasts from pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
05 -
Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low heat for 3 minutes until fully combined and creamy.
06 -
Serve soup in bowls topped with crumbled queso fresco for a final garnish.
# Extra Suggestions:
01 -
For a dairy-free option, substitute sour cream and cheese with coconut cream and vegan cheese alternatives.