Mexican Street Corn Soup (Print-Friendly Version)

Creamy soup with fire-roasted corn, chicken, and Mexican spices for a cozy, flavor-packed meal.

# What You’ll Need to Make This:

→ Base

01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 1 medium jalapeño, seeded and diced
04 - 3 cloves garlic, minced

→ Protein and Vegetables

05 - 340 grams boneless, skinless chicken breasts (approximately 2 breasts)
06 - 340 grams fire-roasted frozen corn or fresh corn
07 - 113 grams diced green chiles (1 can, drained if necessary)

→ Seasonings

08 - 1 tablespoon Tajín seasoning
09 - 2 teaspoons ground cumin
10 - 2 teaspoons chili powder
11 - 0.5 teaspoon table salt
12 - 0.25 teaspoon finely ground black pepper

→ Liquids

13 - 950 millilitres chicken stock or low-sodium chicken broth

→ Creamy Elements and Toppings

14 - 480 millilitres full-fat sour cream or Greek yogurt
15 - 60 grams shredded Monterey Jack cheese
16 - Juice of 1 lime
17 - 15 grams chopped fresh cilantro
18 - 60 grams crumbled queso fresco

# How to Prepare:

01 - Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño; cook until onion is softened, about 3–4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajín seasoning, cumin, chili powder, salt, and black pepper.
03 - Pour in chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
04 - Remove cooked chicken breasts from the pot and shred into bite-sized pieces with two forks. Return shredded chicken to the soup.
05 - Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer gently on low heat for 3 minutes until the soup is creamy and well combined.
06 - Ladle soup into bowls and top each serving with crumbled queso fresco. Serve immediately.

# Extra Tips:

01 - Fire-roasted corn imparts a gentle smoky depth, but regular frozen or fresh corn may be substituted if desired.
02 - For a lighter variation, use Greek yogurt instead of sour cream. Dairy-free alternatives may be substituted for a non-dairy version.
03 - For extra heat, retain jalapeño seeds or introduce hot sauce or crushed red pepper to taste.

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