Savor the Flavor: Creamy Mexican Street Corn Soup Delight

Experience the comforting embrace of Mexican Street Corn Soup, a gluten-free delight bursting with flavors reminiscent of summer street food.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitution: Can use avocado oil.
1 cup Diced Red Onion Substitution: Yellow onion can be used.
1 cup Minced Jalapeno Note: For less spice, use half or remove seeds.
3 cloves Minced Garlic Fresh preferred, powdered can be substituted.
2 pieces Boneless Chicken Breasts Substitution: Rotisserie chicken can be used.
2 cups Fire-Roasted Corn Note: Fresh corn can be charred for homemade.

For the Seasoning

1 can Diced Green Chiles Substitution: Chipotle chiles for smokier flavor.
1 tablespoon Tajín Seasoning Can substitute with chili powder and lime juice.
1 teaspoon Ground Cumin Essential for authentic flavor.
1 teaspoon Chile Powder Adjust to taste based on spice preference.
to taste Table Salt Adjust as necessary.
to taste Black Pepper Adjust as necessary.

For the Liquid & Creaminess

4 cups Chicken Stock/Broth Substitution: Vegetable broth for vegetarian option.
1 cup Sour Cream or Greek Yogurt Can omit for dairy-free.
1 cup Shredded Monterey Jack Cheese Substitution: Cheddar for sharper flavor.

For the Brightness & Garnish

1 tablespoon Lime Juice Fresh preferred for best taste.
1 cup Chopped Cilantro Omit if not a fan.
1/2 cup Queso Fresco Optional but recommended.
to taste Lime wedges Use liberally for serving.

Equipment

Large pot
cutting board
knife

Method

Preparation Steps

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced red onion and 1 minced jalapeño; sauté for 3-4 minutes until softened.
Stir in 3 cloves of minced garlic for 30 seconds until fragrant.
Add 2 boneless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles. Season with 1 tablespoon Tajín, 1 teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper.
Pour in 4 cups of chicken stock, bring to a boil, then reduce heat to simmer and cover for 25 minutes.
Remove chicken, shred, and return to the pot. Stir until well mixed.
Lower heat to medium, add 1 cup sour cream, 1 cup shredded Monterrey Jack, lime juice, and cilantro, stir until combined.
Ladle into bowls, top with queso fresco, lime wedges, and cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 22gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 720mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels to preference. For optimal creaminess, add dairy gradually.

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