Get ready to fall completely in love with this vibrant and comforting Mexican Street Corn Soup Recipe! It’s a luscious blend of smoky fire-roasted corn, tender chicken, and a creamy, tangy broth that brings all the bold Mexican street food flavors right into your own kitchen. Every spoonful bursts with spice, freshness, and just the right amount of cheesy goodness, making this soup perfect for cozy nights or entertaining guests who crave something extraordinary yet familiar.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an important role in creating the layers of flavor and texture that make this soup truly unforgettable. From the sweetness of the corn to the punchy heat of jalapeño and the creamy tang from sour cream, everything combines harmoniously.
- Olive oil: Essential for sautéing the veggies and building that flavorful base.
- Red onion: Adds a gentle sweetness and slight crunch when cooked down.
- Jalapeño: Brings a fresh, moderate heat that wakes up the flavors.
- Garlic: Gives a rich, aromatic depth to the soup.
- Chicken breasts: Protein-packed and tender once shredded, the heart of the dish.
- Fire-roasted corn: Smoky sweetness that makes this soup stand apart from any ordinary corn chowder.
- Diced green chiles: Adds a subtle hint of green chile flavor for extra complexity.
- Tajin seasoning: A blend of chili, lime, and salt that perfectly spices and seasons.
- Cumin: Earthy warmth that ties the flavors together beautifully.
- Chili powder: For that classic Mexican spice kick.
- Salt and black pepper: To balance and enhance all the other flavors.
- Chicken stock: The flavorful liquid base that makes the soup comforting and rich.
- Sour cream or Greek yogurt: Creaminess with a slight tang that elevates the texture and taste.
- Monterey Jack cheese: Adds melt-in-your-mouth gooeyness.
- Lime juice: Injects brightness and a refreshing zing.
- Cilantro: Fresh herbaceous notes that lift the whole dish.
- Queso fresco: Crumbled on top for that authentic Mexican cheesy finish.
- Lime wedges: For serving, allowing you to personalize the tanginess.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté Vegetables and Chicken
Begin by heating olive oil in a large pot over medium-high heat. Toss in the diced red onion and jalapeño, cooking until they soften and become fragrant. Stir in the minced garlic and cook just until you can smell that glorious aroma. Now, add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajin seasoning, cumin, chili powder, salt, and pepper to infuse those characteristic Mexican street flavors right from the start.
Step 2: Simmer the Soup
Pour in the chicken stock and bring everything to a gentle boil. Once boiling, reduce the heat, cover the pot, and let the soup simmer for 25 minutes or until the chicken is cooked through and tender. This slow simmer allows the spices to mingle with the ingredients, building a rich and savory broth that’s simply irresistible.
Step 3: Shred the Chicken
Carefully remove the chicken breasts and shred them using two forks or your fingers. Return the shredded chicken back into the pot, mixing it into the delicious stock and veggies to evenly distribute that hearty protein throughout your soup.
Step 4: Add Creamy Ingredients
Next, stir in the full-fat sour cream (or Greek yogurt for a lighter option), Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes—just enough to melt the cheese and marry all those tangy, herbaceous notes without losing the soup’s creamy texture.
Step 5: Serve and Enjoy
Ladle this spectacular Mexican Street Corn Soup Recipe into bowls and finish with a sprinkle of crumbled queso fresco. Add lime wedges and extra chopped cilantro on the side for those who love a little extra zing and freshness. You’re now ready to savor every spoonful of this soul-warming soup!
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The magic of Mexican street food is in the toppings, and this soup is no exception. Adding crumbled queso fresco gives a salty creaminess that complements the soup’s texture perfectly. Fresh cilantro provides a burst of bright green herbaceousness, while a squeeze of lime juice adds that essential citrus punch, balancing the richness beautifully.
Side Dishes
This soup is a meal on its own but pairs wonderfully with simple sides like warm corn tortillas, a crisp green salad, or even homemade tortilla chips for dipping. A light avocado and tomato salad would also be a refreshing accompaniment, adding some cooling contrast to the spicy, creamy soup.
Creative Ways to Present
For a festive touch, serve this soup in mini soup bowls or even hollowed-out mini bell peppers for a fun twist. You can also create a topping bar with extra Tajin seasoning, sour cream, chopped red onion, and jalapeño slices so everyone can customize their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Mexican Street Corn Soup Recipe into an airtight container and refrigerate for up to 3 days. The flavors actually deepen and get richer overnight, making the next-day soup even more delicious.
Freezing
This soup freezes beautifully. Just cool completely before pouring into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. For best results, freeze without the queso fresco topping and add it fresh when serving.
Reheating
Reheat leftover soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup seems too thick after refrigeration, add a splash of chicken stock or water to loosen it. Avoid boiling to keep the creamy texture smooth and luscious.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken breasts for hearty beans like black beans or pinto beans, and use vegetable stock instead of chicken stock. The spices and corn will still deliver fantastic flavor.
Is there a substitute for Tajin seasoning?
If you don’t have Tajin on hand, you can mix chili powder with a little lime zest and coarse salt to mimic its tangy and spicy profile. It won’t be exact but will keep the spirit of the recipe alive.
Can I use fresh corn instead of frozen?
Definitely! Fresh corn cut from the cob will add natural sweetness and texture. Just adjust cooking times slightly to keep the corn tender-crisp, unless you prefer it softer.
What are some good dairy-free alternatives?
To make this dish dairy-free, use coconut yogurt or cashew cream instead of sour cream, and skip the cheese or try a plant-based cheese substitute. The soup will still be creamy and full of flavor.
How spicy is this soup?
The heat level is moderate thanks to the jalapeño and chili powder. You can adjust the heat by using fewer jalapeño seeds or swapping for a milder pepper. For more heat, add extra chili powder or a splash of hot sauce when serving.
Final Thoughts
There’s something incredibly satisfying about this Mexican Street Corn Soup Recipe that keeps people coming back for more. It’s the perfect blend of creamy, spicy, and tangy that feels both comforting and exciting in every bite. Whether you’re cooking for family, friends, or just yourself, this soup is sure to brighten any day and warm your soul. Give it a try and prepare to be delighted – it might just become your new favorite!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This flavorful Mexican Street Corn Soup combines the smoky sweetness of fire-roasted corn with tender shredded chicken and a creamy, tangy base enriched with sour cream, Monterey Jack cheese, and lime. Spiced with Tajin, cumin, and chili powder, it’s a comforting and vibrant soup perfect for a cozy meal.
Ingredients
Vegetables and Aromatics
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
- ¼ cup chopped cilantro
- Lime wedges and chopped cilantro, for garnish
Meat
- 2 (12 oz) boneless, skinless chicken breasts
Seasoning and Spices
- 1 tablespoon olive oil
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Liquids and Dairy
- 4 cups (32 oz) chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- ½ cup crumbled queso fresco
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add diced onion and jalapeño, cooking until softened. Stir in minced garlic and cook until fragrant. Then add chicken breasts, fire-roasted corn, and diced green chiles. Season the mixture with Tajin, ground cumin, chili powder, salt, and black pepper.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes or until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the pot carefully. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken back into the soup pot to combine with the broth and vegetables.
- Add Creamy Ingredients: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro to the soup. Allow the soup to simmer uncovered for an additional 3 minutes to let the flavors meld and the cheese to melt into the broth.
- Serve: Ladle the hot soup into bowls and garnish each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for a fresh burst of flavor and color.
Notes
- For a spicier kick, leave the seeds in the jalapeño or add extra chili powder.
- If fire-roasted corn is unavailable, fresh or regular frozen corn can be used, though the smoky flavor will be less pronounced.
- Greek yogurt can be substituted for sour cream to reduce fat content slightly and add a tangy flavor.
- Use low-sodium chicken broth to control the salt level in the soup.
- This soup pairs well with warm tortillas or crusty bread for dipping.
