Mexican Street Corn Soup

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This Mexican Street Corn Soup is bold, creamy, and comforting—basically, a hug in a bowl with a little jalapeño kick. Serve it up with your favorite toppings and enjoy!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: mexican street corn soup

Servings: servings

Calories: 742kcal

Author: Deanne Frieders

Ingredients

2 Tablespoons butter
1 small jalapeno diced
1 Tablespoons minced garlic
15 ounces can fire roasted corn drained
4 ounce can diced green chiles drained
1 packet taco seasoning (or make your own)
32 ounces chicken broth
2 cups rotisserie chicken cooked, skinned and shredded
2 cups sour cream
½ cup shredded monterey jack cheese
1 lime juiced
½ cup queso fresco
¼ cup chopped cilantro

Instructions

Heat a large Dutch oven or pot over medium heat. Add 2 Tablespoons butter and melt. Add in the diced 1 small jalapeno (remove the seeds unless you love it super spicy!) and cook for 3-4 minutes, stirring occasionally. Add 1 Tablespoons minced garlic and cook for an additional 30 seconds.
Add in 15 ounces can fire roasted corn, 4 ounce can diced green chiles and 1 packet taco seasoning. Pour in 32 ounces chicken broth and add the 2 cups rotisserie chicken. Bring to a boil then reduce the heat to low, cover and allow the soup to simmer for 25 minutes, stirring occasionally.
Turn off the heat (this is important) and add the 2 cups sour cream, ½ cup shredded monterey jack cheese, juice of 1 limeand ½ cup queso fresco. Stir for a 2-3 minutes allowing the sour cream and cheese to fully melt into the soup. Add ¼ cup chopped cilantro. Stir well to combine.
Serve immediately and garnish with crumbled queso fresco, lime wedges and cilantro. Enjoy!

Notes

Notes:

To store: transfer leftovers to an airtight container and store up to 4 days in the refrigerator.

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