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Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Ultimate Comfort

This Mexican Street Corn Soup is a comforting, creamy dish that captures the essence of street food in a warm bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil or avocado oil for unique flavor
  • 1 medium Red Onion or yellow onion/shallots as substitutes
  • 1 medium Jalapeño reduce for milder taste or swap with bell pepper
  • 3 cloves Garlic minced
Soup
  • 2 boneless Chicken Breasts or use rotisserie chicken for a quicker option
  • 4 cups Fire-Roasted Frozen Corn fresh grilled corn or canned corn can be alternatives
  • 1 can Diced Green Chiles adjust based on heat preference
  • 1 tablespoon Tajín Seasoning or other chili lime seasonings
  • 1 teaspoon Ground Cumin essential for flavor depth
  • 1 teaspoon Chili Powder or taco seasoning as a substitute
  • Table Salt to taste
  • Black Pepper to taste
  • 6 cups Chicken Stock or vegetable broth for a vegetarian option
Creaminess
  • 1 cup Sour Cream or Greek yogurt/dairy-free alternatives
  • 1 cup Monterey Jack Cheese or white cheddar if desired
  • 2 tablespoons Lime Juice or lemon juice if limes aren't available
  • 1 bunch Cilantro or parsley as an alternative
  • 1 cup Queso Fresco or feta if you can't find queso fresco
Garnish
  • Lime Wedges optional but recommended
  • Chopped Cilantro optional but recommended

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium-high heat. Add diced red onion and minced jalapeño, stirring for 3-4 minutes until softened. Then add minced garlic and sauté for 30 seconds.
  2. Stir in chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper. Mix well and allow flavors to blend for about 2 minutes.
  3. Pour in chicken stock, stir gently, and bring to a boil. Reduce heat to low, cover, and let it simmer for 25 minutes.
  4. Remove chicken breasts from the pot, shred them, and return to the soup.
  5. Lower heat to medium-low, stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for another 3 minutes until cheese melts.
  6. Ladle soup into bowls and garnish with queso fresco, lime wedges, and cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

This soup is a comforting hug in a bowl, perfect for family gatherings or an easy weeknight meal.

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