Creamy Mexican Street Corn Soup for Cozy Nights In

This Creamy Mexican Street Corn Soup brings the vibrant flavors of Mexico into a cozy, one-pot meal that's perfect for any night.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil or substitute with avocado oil
1 small Red Onion diced; yellow or white onions can be used
1 medium Jalapeño minced; can substitute with a milder pepper
3 cloves Garlic minced; freshly minced is preferred
2 12 oz. Skinless, Boneless Chicken Breasts can substitute with rotisserie chicken
1 package Fire-Roasted Frozen Corn 12 oz.; fresh or homemade charred corn can be used
1 can Diced Green Chiles 4 oz.; fresh green chiles can be used

For Seasoning

1 tablespoon Tajín Seasoning or other chili-lime spices
2 teaspoons Ground Cumin or coriander as a milder substitute
2 teaspoons Chile Powder adjust to taste or replace with paprika
1/2 teaspoon Table Salt adjust based on dietary needs
1/4 teaspoon Finely Ground Black Pepper or freshly cracked pepper

For the Creamy Finish

4 cups Chicken Stock or low-sodium broth; vegetable broth for vegetarian
2 cups Sour Cream or Greek Yogurt; dairy-free yogurt can be used
1/2 cup Shredded Monterey Jack Cheese or queso blanco
1 juice of Lime can use lemon juice if needed
1/4 cup Chopped Cilantro or parsley as an alternative

For Topping

1/2 cup Crumbled Queso Fresco or feta, or omit if unavailable
Lime Wedges for garnish
Chopped Cilantro for garnish

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil over medium-high heat. Add 1 small diced red onion and 1 medium minced jalapeño. Sauté for about 3-4 minutes until the onion is translucent.
Stir in 3 minced garlic cloves and let them cook for another 30 seconds until fragrant.
Add 2 skinless, boneless chicken breasts, 12 oz. fire-roasted corn, and a 4 oz. can of diced green chiles. Stir in 1 tbsp. Tajín seasoning, 2 tsps. cumin, 2 tsps. chile powder, ½ tsp. salt, and ¼ tsp. black pepper.
Pour in 4 cups of chicken stock and bring to a gentle boil. Reduce heat, cover, and let it simmer for about 25 minutes.
Remove chicken and shred into bite-sized pieces. Return to the pot.
Mix in 2 cups of sour cream, ½ cup of Monterey Jack cheese, juice of one lime, and ¼ cup chopped cilantro. Stir until combined and cheese melts.
Ladle into bowls and garnish with crumbled queso fresco, lime wedges, and extra cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Use fire-roasted corn for an authentic smoky taste. Adjust spice levels to your preference. Store leftovers for up to 3-4 days. Freeze for up to 2-3 months. Reheat on low, adding broth if necessary.

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