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Mexican Street Corn Soup

Mexican Street Corn Soup
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Enjoy a bowl of rich and creamy Mexican Street Corn Soup packed with flavor! Try this easy recipe today and savor every delicious bite.

Ingredients

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  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño; sauté until softened (about 3–4 minutes).
  2. Stir in minced garlic and cook for another 30 seconds.
  3. Add chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, cumin, and chili powder. Mix well.
  4. Pour in chicken stock; bring to a boil. Reduce heat, cover, and simmer for 25 minutes.
  5. Remove chicken; shred it using forks and return to the pot.
  6. Stir in sour cream or Greek yogurt and shredded cheese until melted. Add lime juice.
  7. Garnish with cilantro and crumbled queso fresco before serving.

Nutrition

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