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Mexican Street Corn Soup

Delicious Mexican Street Corn Soup: A Creamy Comfort Classic

A comforting bowl of Mexican Street Corn Soup, featuring creamy chicken, fire-roasted corn, and zesty spices for a delightful meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 cups
Calories 350 kcal

Equipment

  • large pot or Dutch oven

Ingredients
  

For the Soup Base

  • 1 tablespoon olive oil A splash of oil adds richness to the soup.
  • 1 cup diced red onion Provides a sweet and savory foundation.
  • 1 medium diced jalapeño Adds a delightful kick; remove seeds for a milder taste.
  • 3 cloves minced garlic Enhances the aromatic quality of the dish.
  • 1 pound boneless, skinless chicken breasts Tender chicken for protein and heartiness.
  • 2 cups fire-roasted corn Brings a sweet, smoky flavor synonymous with traditional street corn.
  • 1 can diced green chiles Offers a touch of heat and zest.

For the Seasoning

  • 2 teaspoons Tajín seasoning Key for that authentic Mexican flavor; feel free to sprinkle more if desired.
  • 1 teaspoon cumin A warm spice that complements the corn well.
  • 1 teaspoon chili powder Adds a delicious blend of spices for depth.
  • to taste salt Enhances all the beautiful flavors in the soup.
  • to taste black pepper A little spice to balance the richness.

For Creaminess & Garnish

  • 3 cups chicken stock Adds depth and keeps the soup light yet flavorful.
  • 1 cup sour cream or full-fat Greek yogurt Creates creaminess; yogurt adds a tangy flavor.
  • 1 cup shredded Monterey Jack cheese Melts beautifully to enrich the soup.
  • 1 tablespoon lime juice Brightens the flavors with a fresh zing.
  • ½ cup crumbled queso fresco Offers a creamy, crumbly texture on top.
  • ¼ cup chopped cilantro Adds freshness that elevates the dish.
  • 2 wedges lime A squeeze right before eating brings the dish to life.

Instructions
 

Step-by-Step Instructions

  • Heat a 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 onions become translucent and soft, about 3-4 minutes. Stir in the minced garlic, allowing it to cook for an additional 30 seconds until fragrant.
  • Next, add the boneless, skinless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season generously with Tajín, cumin, chili powder, salt, and black pepper to taste.
  • Pour in the chicken stock, stirring to combine all ingredients. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 minutes until chicken is fully cooked.
  • Once cooked, remove chicken and shred into bite-sized pieces. Return shredded chicken to the pot.
  • Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Allow to heat for 3 more minutes, stirring occasionally until combined.
  • Ladle the soup into bowls, topping each serving with crumbled queso fresco and extra chopped cilantro. Serve with lime wedges on the side.

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months and reheat on the stovetop or microwave.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword comfort food, Creamy Soup, easy recipe, Mexican Street Corn Soup, quick meal, satisfying soup
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