Mexican Street Corn Soup Recipe

This Mexican Street Corn Soup is a vibrant and flavorful dish that captures the essence of esquites, a popular Mexican street food. With charred corn, tender chicken, a creamy base, and a touch of spice, this soup is a delicious and satisfying meal that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to make this delicious Mexican Street Corn Soup:

• Olive oil: For sautéing the vegetables.
• Red onion: Diced, for flavor and texture.
• Jalapeño: Diced, adds a touch of heat. Remove the seeds and membranes for a milder flavor.
• Garlic: Minced, for aromatic depth.
• Chicken breasts: Skinless and boneless, for a lean protein source.
• Fire-roasted frozen corn: Or fresh corn, or other frozen corn, for the signature charred corn flavor.
• Diced green chiles: Adds another layer of flavor and a bit of heat.
• Tajin seasoning: A Mexican seasoning blend that adds a unique citrusy and spicy flavor.
• Ground cumin and chili powder: Adds warmth and depth of flavor.
• Salt and black pepper: To taste.
• Chicken stock or broth: Forms the base of the flavorful soup.
• Sour cream or Greek yogurt: Full-fat, adds creaminess and tanginess.
• Shredded Monterey Jack cheese: Adds a cheesy flavor and melty texture.
• Lime juice: Adds brightness and balances the richness.
• Cilantro: Chopped, for a fresh herb flavor.
• Queso fresco: Crumbled, for garnish and a salty, tangy flavor.
• Lime wedges and chopped cilantro: For garnish.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Vegetables and Chicken

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, and cook until the onion softens. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin seasoning, cumin, chili powder, salt, and pepper.

Step 2: Simmer the Soup

Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the chicken is cooked through.

Step 3: Shred the Chicken and Finish

Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot. Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for another 3 minutes to allow the cheese to melt and the flavors to meld.

Step 4: Garnish and Serve

Serve the soup hot, garnished with crumbled queso fresco, lime wedges, and chopped cilantro.

How to Serve Mexican Street Corn Soup

• Light Lunch or Dinner: This Mexican Street Corn Soup is a perfect light and refreshing meal for lunch or dinner.
• Side Dish: Serve it as a side dish with your favorite Mexican-inspired main course, such as tacos or enchiladas.
• Party Food: It’s a crowd-pleasing dish that’s easy to transport and serve at potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use a different type of cheese?
Yes, you can use other types of cheese, such as cheddar cheese or a Mexican cheese blend.

Can I make this soup vegetarian?
Yes, you can omit the chicken or use a vegetarian alternative, such as black beans or lentils.

Can I make this soup in a slow cooker?
Yes, you can add all the ingredients to a slow cooker and cook on low for 6-8 hours.

How can I make this soup spicier?
Use a hotter variety of diced tomatoes and green chiles, or add more chili powder, cayenne pepper, or diced jalapeños to the pot while simmering.

There you have it! A delicious and easy-to-make recipe for Mexican Street Corn Soup that’s perfect for any occasion. Enjoy!

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