Mexican Street Corn Soup
Bring the spicy, zesty, smoky flavors of your favorite street corn recipe to your dinner table with a creamy bowl of Mexican street corn soup!
Ingredients
- 1 - 2 Tablespoons olive oil
- ½ cup onion , chopped
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (4 ounces) diced green chiles
- 4 cups chicken stock
- 1 package (12 ounces) fire roasted frozen corn
- 1 cup sour cream
- 2 cups shredded chicken , see notes
- 1 cup Monterey jack cheese, pepper jack or Mexican style , shredded
- juice of 1 lime
- ¼ cup cilantro , chopped
Garnish: crumbled queso fresco,avocado, lime wedges and cilantro
Instructions
- Soften onion and garlic: Add 1-2 Tablespoons oil to a large dutch oven or pot and heat on medium-high. Add 1/2 cup chopped onion and cook until the onion is soft, or about 3 minutes. Add the 3 cloves of garlic and cook for another 30 seconds.
- Add green chiles and chicken stock: Add 1 can green chiles, 1 teaspoon cumin, 1 teaspoon chile powder, 1 teaspoon salt and 1/4 teaspoon ground pepper. and 4 cups chicken stock. Bring soup to a light simmer.
- Add frozen corn: Add 1 package frozen fire roasted corn to the soup. Don't stir the corn, add 1 cup sour cream right on top and allow it to sit a minute before stirring to prevent it from curdling.
- Add cheese, cilantro and lime: Add shredded chicken, 1 cup jack cheese, 1/4 cup chopped cilantro and the juice of one lime. Stir until combined. Simmer an additional 5 minutes or until hot.
- Garnish: Ladle into bowls and garnish with queso fresco, chopped cilantro and a lime wedge.
Notes
Corn: If you can’t find frozen fire-roasted corn, make your own by sautéing 12 ounces of frozen corn in 2 Tablespoons olive oil with 1 teaspoon salt over medium heat for 2 minutes.
Chicken: I used leftover rotisserie chicken, but you can also cook 1 pound raw chicken right in the soup. Add it with the broth in step 2, simmer 20–25 minutes, then shred and return it to the pot.
Store leftovers for up to 3 days in an airtight container in the fridge.
Nutrition
Calories: 329kcal, Carbohydrates: 10g, Protein: 32g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 108mg, Sodium: 824mg, Potassium: 686mg, Fiber: 0.5g, Sugar: 4g, Vitamin A: 499IU, Vitamin C: 4mg, Calcium: 131mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
