Go Back
–+ servings

Mexican Street Corn Soup

Please rate us
A flavorful and creamy soup inspired by Mexican street corn, perfect for weeknight meals or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 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
For the Seasoning
  • 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
For Creaminess
  • 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

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes.
  2. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
  3. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle the Tajín, cumin, chili powder, salt, and black pepper over the mixture.
  4. Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25 minutes.
Finalizing the Soup
  1. Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the chicken to the pot.
  2. 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.
  3. Ladle the soup into bowls and top each serving with crumbled queso fresco.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g

Notes

For leftovers, refrigerate in an airtight container for up to 3-4 days. To freeze, leave out the sour cream and cheese before freezing.
Tried this recipe?Let us know how it was!