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Mexican Street Corn Soup

Mexican Street Corn Soup: Easy Comfort with Turkey Bacon Delight

This Mexican Street Corn Soup combines flavors of creamy corn, spices, and turkey bacon for a delightful comfort dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 bowls
Calories 350 kcal

Equipment

  • big pot or Dutch oven

Ingredients
  

Base Ingredients

  • 1 tablespoon oil just a splash to get things going
  • 1 cup onion chopped
  • 1 cup jalapeño chopped
  • 3 cloves garlic minced
  • 2 cups fire-roasted corn the standout
  • 1 can canned green chiles mild heat and great flavor
  • 1 tablespoon Tajín zesty and citrusy
  • 1 teaspoon cumin warm spice vibes
  • 1 teaspoon chili powder warm spice vibes
  • to taste salt season it up
  • to taste pepper season it up
  • 4 cups chicken stock the base that brings it all together

Creamy Toppings

  • 1 cup sour cream creamy and tangy
  • 1 cup Monterey Jack cheese creamy and melty
  • 2 tablespoons lime juice fresh and bright
  • ¼ cup cilantro chopped, for freshness
  • ½ cup queso fresco crumbly and cool on top

Instructions
 

Preparation Steps

  • Start by heating up a little oil in a big pot or Dutch oven over medium-high heat. Once it’s hot, toss in your chopped onion and jalapeño. Cook them for about 3 to 4 minutes until the onion softens up. Stir in the garlic for about 30 seconds.
  • Now throw in the chicken, fire-roasted corn, and green chiles. Sprinkle in your Tajín, cumin, chili powder, salt, and pepper. Season until it smells good.
  • Pour in the chicken stock and crank the heat to get it boiling. Once it’s bubbling, drop the heat down to low, cover the pot, and let it simmer for 25 minutes.
  • After 25 minutes, pull the chicken out and shred it into bite-sized pieces. Toss it back into the pot.
  • Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let it hang out on the heat for another 5 minutes until the cheese melts and everything’s nice and creamy.
  • Spoon the soup into bowls and top with crumbled queso fresco, lime wedges, and extra cilantro if you’ve got it.

Notes

For a vegetarian version, skip the chicken and use vegetable stock instead. You can also make this ahead of time and store it in the fridge for up to 5 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg
Keyword comfort food, corn soup, creamy soup, easy soup, Mexican Street Corn Soup, turkey bacon
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