Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tbsp olive oil (For sautéing); 1 small red onion, diced; 1 medium jalapeño, seeded and diced (Adjust based on spice preference); 3 cloves garlic, minced (Adds aromatic flavor); 2 12 oz boneless, skinless chicken breasts (Can substitute with shredded rotisserie chicken); 1 package fire-roasted frozen corn (or fresh corn) (Fresh corn enhances sweetness); 1 4 oz can diced green chiles; 1 tbsp Tajín seasoning (Gives a citrusy 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) (Greek yogurt can be used for a tangy twist); ½ cup shredded Monterey Jack cheese; Juice of 1 lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco (For garnishing)

Jump to Recipe Print Recipe

Experience the Warmth of Mexican Street Corn Soup

There’s something undeniably comforting about a warm bowl of soup, especially when it captures the vibrant flavors of street food. Mexican Street Corn Soup is a delightful twist on classic corn soup, blending the sweetness of corn with the spice of jalapeño and the creamy richness of dairy. I stumbled upon this recipe during a cozy dinner with friends, and from the moment I tasted it, I knew I had found a perfect dish for weeknight meals or gatherings. It’s full of flavor, budget-friendly, and ideal for any occasion.

Reasons to Try This Recipe

Why choose Mexican Street Corn Soup for your next meal? Here are a few compelling reasons:

Flavor Explosion: It’s not just any soup; the spices combined with the creaminess create a symphony of flavors that dance on your palate. The Tajín seasoning and fresh lime juice brighten the dish, delivering a burst of flavor with every spoonful.
Quick and Easy: This recipe takes about 40-50 minutes from start to finish, meaning you can whip it up on a busy weeknight without much fuss. All you need are a few simple steps to make a wholesome meal that feels special.
Family-Friendly: With its creamy texture and delightful taste, this soup is likely to please even picky eaters. Serve it to your family, and they’ll be coming back for seconds!

"This is the best soup I’ve ever made! Creamy, spicy, and loaded with flavors. My kids couldn’t get enough!" — A Happy Home Cook

Preparing Mexican Street Corn Soup

Making this soup is straightforward, allowing you to focus on enjoying the cooking experience. Here’s a quick step-by-step overview:

Sauté: Begin by sautéing the onions and jalapeños in olive oil for that rich aromatic base.
Combine Ingredients: Add chicken, corn, and spices to the pot.
Simmer: Pour in chicken stock and let it simmer to meld the flavors.
Shred Chicken: After cooking, shred the chicken into bite-sized pieces.
Cream It Up: Mix in the sour cream, cheese, and lime juice for creaminess.
Garnish: Top with crumbled queso fresco before serving.

What You’ll Need

Gather these items before starting your Mexican Street Corn Soup adventure:

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
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

Notes on Ingredients

You can easily swap Greek yogurt for sour cream for a tangy twist or use fresh corn if it’s in season for enhanced sweetness.

Cooking Instructions

Let’s break down the cooking process into easy-to-follow steps:

Sauté the Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced red onion and jalapeño. Cook until the onions soften, about 3-4 minutes. Toss in the minced garlic and sauté for another 30 seconds until fragrant.
Add Chicken and Seasonings: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle the Tajín, cumin, chili powder, salt, and black pepper over the mixture.
Simmer the Soup: Pour in the chicken stock, bringing the concoction to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25 minutes. This allows the chicken to fully cook and the flavors to meld beautifully.
Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the chicken to the pot.
Make It Creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Keep the soup on low heat for an additional 3 minutes to combine everything into a creamy delight.
Garnish and Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco. There’s nothing quite like that fresh finish!

Best Ways to Enjoy It

When it comes to serving this soup, you have options! Here are a few creative suggestions:

Toppings: Elevate your bowl by adding sliced avocado, crispy tortilla strips, or a drizzle of hot sauce for extra kick.
Side Dishes: Pair with light, crunchy salads or tortilla chips for contrast. A side of Mexican rice would also complement the flavors beautifully.
Beverage Pairings: Serve alongside a refreshing drink, like a light beer or a sweet iced tea, to balance the spicy notes in the soup.

Storage and Reheating Tips

Left with leftovers? Here’s how to keep them fresh:

Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freeze for Later: If you want to save some for another time, freeze it in smaller portions. Just make sure to leave out the sour cream and cheese before freezing, as they can change texture upon thawing.
Reheat Safely: When you’re ready to enjoy it again, reheat in a saucepan over low heat, stirring gently. You might want to add a splash of broth to adjust the consistency.

Pro Chef Tips

To take your Mexican Street Corn Soup to the next level, consider these handy tips:

Spice Control: If you’re sensitive to heat, adjust the jalapeño to suit your taste; you can remove the seeds for less spice or add a pinch of cayenne for extra warmth.
Fresh Corn: If you’re using fresh corn, cook the kernels on the grill first to get that smoky flavor reminiscent of street corn.
Garnish Variation: Experiment with fresh herbs like parsley or green onions for a burst of color and flavor.

Creative Twists

Want to switch things up? Here are some fun variations:

Vegetarian Option: Leave out the chicken and add black beans or chickpeas for protein. Replace the chicken stock with vegetable broth for a fully vegetarian version.
Cheese Lovers: Swap in different cheese varieties like Pepper Jack for a spicy kick or Cotija for an authentic feel.
Seasonal Additions: Incorporate seasonal vegetables such as zucchini or bell peppers for added texture and nutrition.

Your Questions Answered

How long does it take to prepare this soup?

The total time from prep to finish is about 40-50 minutes, making it a quick option for a hearty dinner.

Can I use other proteins instead of chicken?

Absolutely! You can substitute chicken with shredded rotisserie chicken or even turkey. For a vegetarian option, consider adding more beans or lentils.

What can I do with leftovers?

Store leftovers in the fridge for up to four days or freeze them for later. Just remember to adjust toppings and creamy ingredients when reheating.

This Mexican Street Corn Soup has the power to warm your soul and impress your guests—all while being easy enough for a weeknight dinner! So go ahead, gather your ingredients, and experience this flavor-packed dish today.