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Mexican Street Corn Soup for Cozy Weekend Soup Recipes

comfort soup · Easy lunch or dinner · creamy, smoky, zesty, and crowd-friendly.

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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • For the soup
  • 1 tablespoon olive oil
  • 1 small red onion chopped
  • 1 medium jalapeño diced
  • 3 garlic cloves minced
  • 2 boneless skinless chicken breasts
  • 12 ounces fire-roasted frozen corn
  • You can also use regular frozen corn or fresh corn.
  • 1 can diced green chiles
  • 1 tablespoon Tajín seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons chile powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken stock or low-sodium chicken broth
  • For the creamy finish
  • 2 cups full-fat sour cream
  • Full-fat Greek yogurt also works.
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • For topping
  • 1/2 cup crumbled queso fresco
  • Extra cilantro
  • Lime wedges

Method
 

  1. Start the aromatics.
  2. Warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and jalapeño, then cook until the onion softens. Stir in the garlic and cook briefly, just until fragrant.
  3. Build the soup base.
  4. Add the chicken breasts, fire-roasted corn, and green chiles. Season with Tajín, cumin, chile powder, salt, and pepper.
  5. Simmer until the chicken is cooked.
  6. Pour in the chicken stock, bring the pot to a boil, then lower the heat to a simmer. Cover and cook for about 25 minutes.
  7. Shred the chicken.
  8. Remove the chicken from the pot, shred it into bite-size pieces, and return it to the soup.
  9. Make it creamy.
  10. Stir in the sour cream, Monterey Jack, lime juice, and cilantro. Keep the heat low and let the soup warm through for a few minutes until the cheese melts and the broth turns creamy.
  11. Finish and serve.
  12. Ladle into bowls and top with queso fresco, extra cilantro, and lime wedges