Introduction to Mexican Street Corn Soup
There’s something magical about a warm bowl of soup, isn’t there? It wraps around you like a cozy blanket on a chilly evening. Today, I’m excited to share my take on Mexican street corn soup. This creamy and flavorful dish is not only a crowd-pleaser, but it’s also a quick solution for those busy weeknights. With vibrant ingredients and a comforting texture, it’s perfect for impressing loved ones or simply treating yourself. Trust me, once you taste it, you’ll be dreaming of this soup all year round!
Why You’ll Love This Mexican Street Corn Soup
This Mexican street corn soup is a delightful combination of comfort and convenience. In just 45 minutes, you can whip up a dish that’s bursting with flavor. It’s creamy, spicy, and oh-so-satisfying. Whether you’re a busy mom juggling work and family or just someone looking for a tasty meal, this soup has your back. Plus, it’s gluten-free and can easily be made ahead of time, making meal prep a breeze!
Ingredients for Mexican Street Corn Soup
Gathering the right ingredients is the first step toward creating a delightful Mexican street corn soup that sings with flavor. Here’s what you’ll need:
- Olive oil: This adds the perfect richness and helps in sautéing the aromatics.
- Small red onion: It brings sweetness and depth to the base of your soup.
- Medium jalapeño: Adds a delightful kick! Leave the seeds in for extra heat.
- Garlic: Nothing beats the smell of freshly minced garlic mingling with the onions!
- Skinless boneless chicken breasts: They provide protein and a hearty bite, but feel free to use cooked chicken or shredded rotisserie chicken for convenience.
- Fire-roasted frozen corn: This gives you that smoky flavor, but fresh corn works wonders too—just cut it straight from the cob!
- Diced green chiles: They’re key for adding authentic Mexican flavor and a hint of spice.
- Tajín seasoning: A zesty blend that elevates the corn’s natural sweetness. You can substitute with chili powder if needed.
- Ground cumin and chili powder: Essential spices that deliver warmth and earthy notes.
- Table salt and finely ground black pepper: Don’t forget to season properly for the best flavor!
- Chicken stock or low-sodium chicken broth: The soul of the soup, ensuring it’s rich and tasty.
- Sour cream or Greek yogurt: This adds creaminess and a slight tang that elevates the soup, making it comforting.
- Shredded Monterey Jack cheese: A melty, creamy touch that makes every spoonful delightful.
- Lime: Just a squeeze of juice before serving brightens up the flavors.
- Cilantro: Freshness in every bowl! Optional for those who aren’t fans, but I think it’s a must!
- Queso fresco: Crumbled on top for a salty, creamy finish—can’t have too much cheese!
- Lime wedges and chopped cilantro: Perfect garnishes that add a pop of color and flavor at the last minute.
Exact quantities can be found at the bottom of the article for easy printing. Let’s get cooking!
How to Make Mexican Street Corn Soup
Now, let’s dive into making this delightful Mexican street corn soup. Each step is simple and straightforward, so you’ll feel like a pro in no time! Ready? Let’s get to it!
Step 1: Sautéing the Base
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil shimmers, toss in the chopped red onion and diced jalapeño. Sauté for about 3 to 4 minutes or until the onions soften and turn translucent. The aroma is heavenly!
Next, stir in the minced garlic and cook for another 30 seconds. You want that delicious garlic flavor to come alive, but be careful not to burn it. Trust me; burnt garlic is not what we’re after!
Step 2: Adding the Chicken and Corn
Now it’s time for the stars of the show! Add the skinless, boneless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season it generously with Tajín, ground cumin, chili powder, salt, and black pepper.
Mix everything well, ensuring the ingredients are evenly coated in those flavorful spices. This is where the magic starts to happen, and your kitchen will smell amazing!
Step 3: Simmering the Soup
Pour in the chicken stock or low-sodium chicken broth, and give it a good stir. Increase the heat until it comes to a gentle boil. Once it’s bubbling away, reduce the heat to a simmer. Cover the pot, and let it cook for about 25 minutes.
This simmering time allows all those vibrant flavors to meld together beautifully. If you peek and see the soup bubbling away, it’s all coming together perfectly!
Step 4: Shredding Chicken
After 25 minutes, it’s time to shred the chicken. Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks or your hands to shred the chicken into bite-sized pieces.
Once shredded, return the chicken back to the pot. Stir it in, and keep that delicious chicken immersed in all the tasty broth!
Step 5: Stir in Creaminess
Now comes the moment that elevates this soup to creamy perfection! Lower the heat and stir in the sour cream or Greek yogurt along with the shredded Monterey Jack cheese. Squeeze in the juice of one lime and toss in the chopped cilantro.
Allow the soup to simmer on low for another 3 minutes. This step is where everything becomes indulgently creamy and utterly delightful!
Step 6: Final Touch and Serve
It’s time to serve up this comforting Mexican street corn soup! Ladle the soup into bowls and top with crumbled queso fresco. Don’t forget those lime wedges and a sprinkle of chopped cilantro for a burst of color and added flavor.
Take a moment to admire your creation—you did it! Now dig in and enjoy the delightful explosion of flavors in every spoonful!
Tips for Success
- Always taste as you go! Adjust seasonings for your preference.
- If using fresh corn, choose the sweetest corn for maximum flavor.
- Make it a day in advance; the flavors deepen overnight.
- For a lighter soup, replace sour cream with Greek yogurt.
- User rotisserie chicken for an even quicker prep time.
Equipment Needed
- Large pot or Dutch oven: Essential for simmering the soup. A regular saucepan will also work.
- Cutting board: Great for shredding the chicken. A plate could suffice in a pinch!
- Knife: A sharp chef’s knife makes chopping easy.
- Two forks: Perfect for shredding chicken—your fingers work too!
Variations on Mexican Street Corn Soup
- Vegetarian Option: Swap out the chicken for black beans or chickpeas. Add extra veggies like zucchini or bell peppers for added texture.
- Spicy Twist: If you crave heat, add more jalapeños or diced serrano peppers. A dash of hot sauce can also kick it up a notch!
- Dairy-Free Version: Use coconut cream instead of sour cream and nutritional yeast for a cheesy flavor without dairy.
- Herb Variations: Substitute cilantro with fresh parsley or basil to switch up the flavor profile.
- Chunky Style: For a heartier stew, use potatoes and corn in their whole form instead of blending them.
Serving Suggestions for Mexican Street Corn Soup
- Pair with warm tortilla chips for that delightful crunch.
- Serve alongside a fresh avocado salad for a refreshing contrast.
- A cold glass of lime-infused sparkling water complements the soup’s flavors perfectly.
- For an added touch, garnish with extra cilantro and lime wedges before serving.
FAQs about Mexican Street Corn Soup
Can I make Mexican street corn soup ahead of time?
Absolutely! This soup actually tastes even better the next day. Just let it cool and store it in an airtight container. Reheat it gently on the stovetop before serving.
How can I adjust the spiciness of the soup?
If you’re looking for a milder version, use less jalapeño and omit the seeds. Alternatively, for an extra kick, feel free to add more jalapeño or even a few dashes of your favorite hot sauce while cooking.
Can I freeze leftovers of this Mexican street corn soup?
<pYes, you can! Transfer the cooled soup into freezer-safe containers. It should keep well for about three months. Just remember to thaw it in the refrigerator before reheating.
What can I serve with Mexican street corn soup?
This soup pairs beautifully with tortilla chips, a fresh salad, or even some crusty bread. These sides add great texture and enhance the overall experience!
How can I make this soup vegetarian-friendly?
You can swap the chicken for black beans and add more vegetables such as zucchini or bell peppers. This keeps it hearty while still making it a flavorful vegetarian dish!
Final Thoughts
As you savor each spoonful of this incredible Mexican street corn soup, I hope you feel the warmth and comfort it brings. Cooking this recipe isn’t just about nourishing ourselves; it’s about creating moments of togetherness around the dinner table. With its creamy texture and zesty flavors, this soup effortlessly turns a simple meal into a treasured experience.
So, whether you’re back from a hectic day at work or enjoying a cozy weekend with family, let this soup be your go-to for an instant mood boost. Happy cooking and even happier eating!
Print
Mexican Street Corn Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A creamy and flavorful Mexican street corn soup that is comforting and delicious.
Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn or fresh corn or other frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
- Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
- Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
- Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
Notes
- For added heat, leave the seeds in the jalapeño.
- Fresh corn can be used instead of fire-roasted frozen corn for a fresher taste.
- This soup can be made in advance and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
