Mexican Street Corn Soup Recipe
This comforting Mexican Street Corn Soup combines the sweet, smoky flavors of fire-roasted corn with tender shredded chicken and creamy, tangy elements like sour cream and Monterey Jack cheese. Infused with zesty spices such as Tajín, cumin, and chili powder, and finished with fresh lime and cilantro, this soup delivers a hearty and flavorful meal inspired by classic Mexican street corn.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Soup Base
- 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
Creamy Finish & Garnish
- 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
Instructions
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper, stirring to evenly coat the ingredients.
- Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
- Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot to blend with the soup.
- Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro into the soup. Let it simmer on low heat for another 3 minutes until everything is well combined and creamy.
- Garnish and serve: Ladle the soup into bowls and top each serving with crumbled queso fresco for added texture and flavor.
Notes
- You can substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- Adjust the amount of jalapeño and chili powder according to your spice preference.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Fire-roasted corn adds a smoky depth but fresh corn can be used if unavailable.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: Mexican street corn soup, chicken corn soup, creamy corn soup, fire-roasted corn soup, Mexican cuisine, comfort food, spicy chicken soup
Find it online: https://frommamamaya.com/mexican-street-corn-soup-recipe/
