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This vibrant Mexican Street Corn Soup transforms the beloved street food flavors into a comforting bowl that's both hearty and bright. The creamy texture combined with fire-roasted corn, tender chicken, and zesty spices creates a soup that's perfect for any occasion.
I first made this soup for friends during a backyard gathering, and it's become my most requested recipe. The way the tangy lime juice cuts through the rich creaminess reminds me of authentic Mexican street corn, but in a soul-warming bowl.
Ingredients
- Chicken breasts: Provide lean protein and absorb all the vibrant flavors in the broth
- Fire-roasted corn: Adds a subtle smoky sweetness that regular corn just can't match
- Tajin seasoning: Brings authentic Mexican flavor with its chili lime profile
- Sour cream: Creates the signature creaminess without separating when heated properly
- Monterey Jack cheese: Melts beautifully into the soup for added richness
- Fresh lime juice: Brightens everything and balances the richness
- Queso fresco: Adds the perfect finishing touch with its salty crumbliness
Step-by-Step Instructions
- Sauté the aromatics:
- Cook the onion and jalapeño in olive oil until softened and translucent, about 3 to 4 minutes. The onions should become slightly transparent but not browned. Add the minced garlic during the last 30 seconds just until fragrant to prevent it from burning and turning bitter.
- Build the flavor base:
- Add the whole chicken breasts, corn, green chiles, and all the seasonings to the pot. This layering of ingredients allows the chicken to begin absorbing flavors immediately. The Tajín, cumin, and chile powder create the distinctive Mexican street corn profile.
- Simmer to perfection:
- Pour in the chicken stock and bring everything to a gentle boil before reducing to a simmer. Cover and cook for 25 minutes to fully cook the chicken while allowing all the flavors to meld together. The chicken should reach 165°F and be tender enough to shred easily.
- Shred and enrich:
- Remove the chicken and shred it using two forks, pulling the meat apart into bite sized pieces. Return the shredded chicken to the pot and add the dairy ingredients. Stir in the sour cream, Monterey Jack, lime juice and cilantro, simmering gently for 3 minutes to melt the cheese without boiling.
- Garnish and serve:
- Ladle the hot soup into bowls and top with crumbled queso fresco, extra cilantro, and lime wedges. The contrast between the hot soup and cool garnishes creates texture and temperature contrasts that elevate the eating experience.
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The Tajin seasoning is my secret weapon in this recipe. I discovered it years ago on a trip to Mexico City, where I watched street vendors sprinkle it over fresh corn before adding crema and cheese. That memory inspired this entire soup, transforming a simple street snack into a complete meal that my family devours.
Make It Ahead
This soup actually improves with time as the flavors meld together overnight. You can prepare it completely up to 2 days ahead, stopping before adding the final garnishes. Store in an airtight container in the refrigerator, then gently reheat on the stovetop over medium low heat, stirring occasionally to prevent scorching. Add a splash of broth if needed to thin the consistency, as it will thicken when chilled.
Smart Substitutions
Greek yogurt works beautifully in place of sour cream for a higher protein option with the same tanginess. For a vegetarian version, skip the chicken and use vegetable broth, adding a can of drained black beans for protein. If Tajin seasoning is unavailable, create your own by mixing chili powder, lime zest, and a pinch of salt. For extra heat, leave the seeds in your jalapeño or add a dash of your favorite hot sauce before serving.
Serving Suggestions
Transform this soup into a complete feast by offering a toppings bar alongside. Set out bowls of diced avocado, crushed tortilla chips, sliced radishes, and hot sauce so everyone can customize their bowl. Serve with warm flour tortillas or cornbread for dipping. For a lighter meal, pair a smaller portion with a simple side salad dressed with lime vinaigrette to complement the flavors in the soup.
Frequently Asked Questions
- → Can I use fresh corn instead of frozen?
Yes, you can use fresh corn. Simply cut it off the cob and proceed with the recipe as directed.
- → Is there a vegetarian option for this dish?
To make it vegetarian, use vegetable broth instead of chicken stock and omit the chicken. You can add extra veggies or beans for protein.
- → How can I adjust the spice level?
To make it spicier, add more jalapeño, chili powder, or Tajín. For a milder version, reduce these spices.
- → Can I make this soup ahead of time?
Yes, you can make it ahead of time. Store it in the fridge for up to 3 days and reheat on the stovetop or in the microwave before serving.
- → What toppings go well with this soup?
Toppings like crumbled queso fresco, chopped cilantro, lime wedges, and even avocado slices pair beautifully with this soup.