Mexican Street Corn Soup Recipe

Introduction

Mexican Street Corn Soup captures the vibrant flavors of traditional elote in a comforting bowl. Creamy, spicy, and full of smoky roasted corn, this soup is a perfect weeknight dinner that brings a taste of the streets to your home kitchen.

Ingredients

• 1 tbsp. olive oil
• 1 small red onion
• 1 medium jalapeño
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp. Tajín seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 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)
• 1/2 cup shredded Monterey Jack cheese
• Juice of one lime
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• Lime wedges and chopped cilantro for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeño, cooking until the onion softens, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Step 2: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper. Stir to combine all the ingredients well.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let the soup cook for 25 minutes, allowing the chicken to cook through and the flavors to meld.
4. Step 4: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup.
5. Step 5: 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, stirring occasionally to melt the cheese and blend the flavors.
6. Step 6: Serve the soup hot, topped with crumbled queso fresco, lime wedges, and additional chopped cilantro to taste.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.
• Adjust the spiciness by using less jalapeño or substituting with a milder pepper.
• Use fresh corn in season for a sweeter, fresher flavor.
• Greek yogurt can replace sour cream for a slightly tangier, lighter soup.
• Add a dash of smoked paprika for an extra smoky depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the sour cream. Freezing is not recommended as the dairy may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, you can save time by using shredded rotisserie chicken. Add it to the soup after simmering the other ingredients and heat through before serving.

Is Tajín seasoning necessary?

Tajín adds a unique tangy and spicy flavor, but if you don’t have it, you can substitute with a mix of chili powder and a little lime zest or salt for a similar effect.

Mexican Street Corn Soup Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the tastes of traditional Mexican street corn, featuring fire-roasted corn, tender shredded chicken, and a blend of aromatic spices. It combines tangy sour cream, melting Monterey Jack cheese, and fresh lime juice for a comforting yet vibrant soup perfect for any meal.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp. olive oil
• 1 small red onion, diced
• 1 medium jalapeno, diced
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh or other frozen corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)

Creamy and Garnishes

• 2 cups sour cream (full-fat) (or full-fat Greek yogurt)
• 1/2 cup shredded Monterey Jack cheese
• Juice of one lime
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• Lime wedges and chopped cilantro for garnish

Instructions

1. Heat the Aromatics: Heat the 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 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Add Main Ingredients and Seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine well.
3. Add Stock and Simmer: Pour in the chicken stock and bring the soup to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
4. Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. Add Creamy Ingredients and Finish Cooking: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer the soup on low heat for another 3 minutes to warm through and combine flavors.
6. Serve and Garnish: Serve the soup hot, topped with crumbled queso fresco, lime wedges, and additional chopped cilantro to garnish.

Notes

• Fire-roasted corn adds a smoky depth, but fresh or regular frozen corn works well if unavailable.
• Adjust the jalapeño quantity for desired spice level; remove seeds for milder heat.
• Sour cream contributes creaminess, but full-fat Greek yogurt is a healthy alternative.
• Tajin seasoning brings a tangy spicy layer; it can be substituted with chili powder and lime zest if needed.
• For a thicker soup, puree a portion of the soup before adding the cream and cheese.
• Can be made ahead and refrigerated for up to 3 days; reheat gently to avoid curdling the dairy.

Keywords: Mexican street corn soup, chicken corn soup, creamy Mexican soup, fire-roasted corn soup, easy weeknight soup