Creamy Mexican Street Corn Soup for Cozy Nights In

A comforting and flavorful Mexican Street Corn Soup that's gluten-free and dairy-free adaptable.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Soup

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with avocado oil.
1 medium Red Onion Can be replaced with yellow onion if needed.
1 medium Jalapeño For less spice, use half or omit.
3 cloves Garlic Fresh garlic is preferred.
1 pound Skinless, Boneless Chicken Breasts Substitute with rotisserie chicken or a plant-based protein.
4 cups Fire-Roasted Frozen Corn Fresh corn can be charred for flavor.
1 can Diced Green Chiles Canned diced tomatoes can be milder substitute.
2 teaspoons Tajín Seasoning Use lime zest and salt as an alternative.
1 teaspoon Ground Cumin Adjust according to spice preference.
1 teaspoon Chili Powder Adjust according to spice preference.
to taste Salt Use sea salt for better flavor.
to taste Black Pepper Freshly ground pepper is preferred.
4 cups Chicken Stock Vegetable broth can be used for a lighter version.

For Creaminess

1 cup Sour Cream Dairy-free alternatives like cashew cream also work.
1 cup Monterey Jack Cheese Can be swapped with cheddar.

For Brightness and Freshness

1 tablespoon Lime Juice Fresh lime juice is best.
to taste Chopped Cilantro Use parsley if you dislike cilantro.

For Garnish

to taste Queso Fresco Cotija cheese can serve as an alternative.

Equipment

Large pot

Method

Step-by-Step Instructions

Heat olive oil in a large pot over medium-high heat, add chopped red onion and diced jalapeño, sauté for 3-4 minutes.
Add minced garlic and sauté for an additional 30 seconds.
Stir in chicken breasts, fire-roasted corn, diced green chiles, Tajín, ground cumin, chili powder, salt, and pepper. Mix well.
Pour in chicken stock, bring to a boil, reduce heat to low, cover and simmer for 25 minutes.
Remove chicken, shred it with two forks, and return to the pot.
Add sour cream and Monterey Jack cheese, stirring for 3 minutes until melted.
Finish with lime juice, garnish with queso fresco and cilantro, serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop, adding broth or water if too thick.

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