Description
This Mexican Street Corn Soup captures all the vibrant flavors of esquites in a creamy and comforting bowl. With charred corn, tangy lime, spicy chiles, and a hint of smoky cumin, it’s a delicious and satisfying soup that’s perfect for any time of year.
Ingredients
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- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz) boneless, skinless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon table salt
- 1/4 teaspoon finely ground black pepper
- 4 cups (32 oz) chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro, for garnish
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, and cook until softened. Stir in garlic and cook until fragrant. Add chicken, corn, and green chiles. Season with Tajin, cumin, chili powder, salt, and pepper.
- Simmer: Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 25 minutes, or until chicken is cooked through.
- Shred Chicken: Remove chicken from the pot and shred. Return shredded chicken to the pot.
- Add Creamy Ingredients: Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and cilantro. Simmer for 3 minutes.
- Serve: Ladle soup into bowls and top with queso fresco, lime wedges, and chopped cilantro.
Notes
- Fire-Roasted Corn: Use packaged fire-roasted corn or char your own on the grill or in a skillet.
- Recipe Details: Refer to the full recipe post for additional notes, tips, and FAQs.
- Nutrition: The provided nutrition information is an approximation.
- Variations:
- For a vegetarian version, omit the chicken and use vegetable broth.
- Adjust the amount of jalapeño and chipotle powder to control the heat level.
- Add other vegetables, such as diced bell peppers or zucchini.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
