Mexican Street Corn Soup

When you take the first spoonful of Mexican Street Corn Soup, your senses awaken. The aroma of sautéed onions and garlic fills the kitchen, bringing back memories of warm summer nights spent enjoying street food in Mexico. I cherish these moments and love to recreate that joy at home. This recipe is not only comforting but also a delightful twist on classic corn flavors. It brings a rich and creamy texture balanced with a little kick, perfect for sharing with friends and family. What makes this recipe truly special is how it combines simple ingredients to create an explosion of flavor, reminding us that comfort food can also be vibrant and exciting.

why make this recipe

You should consider making this Mexican Street Corn Soup because it’s a simple yet delicious way to enjoy a taste of Mexico at home. The combination of fresh ingredients creates a warming dish that is perfect for any season. Plus, it’s a great way to use up any leftover chicken or corn you might have. This soup is not only filling but also packed with flavor, making it a perfect choice for families or cozy gatherings.

how to make Mexican Street Corn Soup

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
• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish as desired.

how to serve Mexican Street Corn Soup

Serve this soup hot, garnishing with additional cilantro or lime wedges. It pairs nicely with warm tortillas or crusty bread for dipping. Enjoy it as a main dish or a starter at a gathering.

how to store Mexican Street Corn Soup

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup gently on the stove, adding a little water or broth to loosen it if needed.

tips to make Mexican Street Corn Soup

• For extra flavor, consider adding diced tomatoes or bell peppers.
• If you like it spicier, keep some jalapeño seeds in when dicing.
• You can substitute the chicken with shredded rotisserie chicken to save time.

variation

If you’re looking for a vegetarian version, you can replace the chicken with black beans or chickpeas and use vegetable broth. This keeps the soup hearty without sacrificing flavor.

FAQs

1. Can I use fresh corn instead of frozen?

Yes, you can use fresh corn! Just make sure to cook it until tender before adding it to the soup.

2. How can I make this soup less creamy?

You can decrease the amount of sour cream or yogurt you use. Alternatively, you can replace some of it with more chicken broth.

3. Is this soup gluten-free?

Yes, as long as you check the labels on the seasonings and broths, this soup can be made gluten-free.

Mexican Street Corn Soup

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A comforting and flavorful soup that brings the taste of Mexico into your kitchen with rich, creamy textures and a hint of spice.

• Author: hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Cooking
• Cuisine: Mexican
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish as desired.

Notes

Serve this soup hot with warm tortillas or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.