Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 small red onion, diced; 1 medium jalapeño, seeded and diced; 3 cloves garlic, minced; 2 (12 oz.) boneless, skinless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn (or fresh corn); 1 (4 oz.) can diced green chiles; 1 tbsp Tajín seasoning (a must for that signature flavor); 2 tsp ground cumin; 2 tsp chili powder; ½ tsp table salt; ¼ tsp finely ground black pepper; 4 cups chicken stock or low-sodium chicken broth; 2 cups sour cream (full-fat) or Greek yogurt (full-fat); ½ cup shredded Monterey Jack cheese; Juice of one lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco (for garnish)

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Preparing to Dive into Deliciousness

Mexican Street Corn Soup is a delightful way to bring the flavors of traditional elote into a warm, comforting bowl. This recipe is perfect for chilly evenings, casual family dinners, or whenever you crave something rich, creamy, and irresistibly cheesy. What truly makes this soup special is how it melds vibrant ingredients—like fire-roasted corn and zesty Tajín seasoning—into a satisfying dish that everyone will love. With its combination of spice, creaminess, and a burst of fresh lime, you’ll find yourself returning to this recipe time and time again.

“This soup truly took me back to the streets of Mexico! The flavors are spot-on, and it quickly became a family favorite. I can’t believe how easy it was to make!” – Happy Home Cook

What Makes This Recipe Stand Out

The Allure of Mexican Street Corn Soup

There are countless reasons to whip up this delightful soup. For starters, it’s incredibly easy to prepare and doesn’t require hours in the kitchen. You can have this savory dish on the table in under an hour, making it an ideal choice for weeknight dinners. Plus, it’s budget-friendly—using chicken breasts and frozen corn helps keep costs down while still delivering on flavor.

Not only is this soup a crowd-pleaser, but it’s also versatile. Whether you’re hosting a cozy brunch, looking for something to share at a potluck, or need a dish that will warm your soul after a long day, this Mexican Street Corn Soup fits the bill perfectly.

Unpacking the Cooking Process

A Simple Yet Flavorful Method

Making Mexican Street Corn Soup consists of straightforward steps that anyone can follow. Here’s how it all comes together:

Start by sautéing of the aromatics to build a flavor base.
Add in chicken and seasonings to introduce bold flavors.
Allow it all to simmer together, letting the ingredients meld beautifully.
Shred the chicken and return it to the pot for that comforting texture.
Stir in creamy elements that elevate the soup to a delightful experience.
Garnish with fresh toppings for added flavor and color.

Gather Your Ingredients

Essentials You’ll Need

For this recipe, you’ll want to gather the following ingredients:

1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 (12 oz.) boneless, skinless chicken breasts
1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
1 (4 oz.) can diced green chiles
1 tbsp Tajín seasoning (a must for that signature flavor)
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp finely ground black pepper
4 cups (32 oz.) chicken stock or low-sodium chicken broth
2 cups sour cream (full-fat) or Greek yogurt (full-fat)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

Pro tip: If you’re looking for a lighter option, Greek yogurt can substitute sour cream without sacrificing creaminess.

Step-by-Step Instructions

Cooking Made Simple

Sauté the Aromatics: Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onion softens—about 3-4 minutes. Stir in the minced garlic and continue to cook for another 30 seconds until fragrant.
Add Chicken and Seasonings: Into the pot, introduce the chicken breasts, fire-roasted corn, and diced green chiles. Season everything with Tajín, ground cumin, chili powder, salt, and black pepper for a flavor explosion.
Simmer the Soup: Pour in 4 cups of chicken stock and bring the mixture to a boil. Reduce the heat to a gentle simmer, cover the pot, and cook for 25 minutes. This allows the chicken to cook through and the flavors to meld beautifully.
Shred the Chicken: Once cooked, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces before returning it to the pot.
Make it Creamy: Stir in the sour cream (or Greek yogurt), Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes, ensuring everything is well combined and deliciously creamy.
Garnish and Serve: Ladle the soup into bowls and finish with crumbled queso fresco on top for added texture and flavor. Enjoy your creation!

Serving Suggestions

Accents That Elevate

This Mexican Street Corn Soup is divine on its own, but here are some creative serving suggestions:

Pair with Warm Tortillas: Serve it alongside warm corn or flour tortillas for a complete meal.
Top with Extra Freshness: Add slices of avocado or a dollop of cilantro-lime crema for an extra kick.
Make it a Meal: Consider adding a side of Mexican rice or a fresh salad for a lovely, well-rounded dinner.

Keeping Leftovers Fresh

Storage and Reheating Guidance

Storing your leftover Mexican Street Corn Soup is straightforward:

Refrigeration: Allow the soup to cool completely in the pot, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.
Freezing: If you’d like to save it longer, you can freeze the soup for up to 3 months. Just be sure to leave out the sour cream and cheese before freezing, as these may alter in texture upon thawing. You can stir them in once reheating.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally until heated through. You may need to add a splash of chicken stock to restore its creaminess.

Pro Tips for Perfect Soup

Tricks for Success

Control the Heat: If you prefer a milder soup, reduce the amount of jalapeño or omit the seeds.
Fresh Corn? No Problem: If you’re using fresh corn, about 3-4 ears will give you roughly the same amount as the packaged corn—just ensure it’s well-roasted for that fire-kissed flavor.
Flavor Depth: Consider marinating the chicken with Tajín and lime juice for an hour before adding it to the soup for extra flavor depth.

Creative Twists to Try

Explore Flavor Variations

Spice it Up: For a bolder version, add diced, cooked chorizo or top with crispy bacon bits.
Vegan Option: Substitute chicken with chickpeas or diced tofu and use vegetable broth to create a plant-based version.
Herbed Delights: Add fresh herbs like dill or tarragon for an aromatic twist.

Your Questions Answered

Common Queries About Mexican Street Corn Soup

Q: What’s the prep time for this recipe?
A: The total prep and cook time takes about 45 minutes, making it a quick and satisfying meal.

Q: Can I use canned corn instead of frozen?
A: Absolutely! Canned corn can be used; just ensure to drain it well before adding it to the soup.

Q: How can I adjust the recipe for a milder flavor?
A: Reduce the amount of jalapeño and skip the chili powder, or opt for a mild variant.

With this guide, you’ll create a delightful Mexican Street Corn Soup that’s hearty, vibrant, and undeniably satisfying! Whether it’s your first time or a fun twist on a staple, you’re sure to impress with this easy-to-make recipe. Enjoy every spoonful!