Why Make This Recipe
Mexican Street Corn Soup is a delightful twist on the beloved street food. It’s creamy, flavorful, and has a perfect blend of spices that warm you up. This soup is not only comforting but also easy to prepare. The combination of chicken, corn, and zesty ingredients makes it a crowd-pleaser for family dinners or 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
- 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 the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- 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.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- 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.
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish with additional cilantro if you like!
How to Serve Mexican Street Corn Soup
Serve this soup hot in bowls. You can add additional toppings such as more cheese, cilantro, or a squeeze of fresh lime juice for extra zest. It pairs well with tortilla chips or warm tortillas on the side.
How to Store Mexican Street Corn Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it up on the stove or in the microwave. You may need to add a splash of chicken stock to loosen the soup if it thickens after being stored.
Tips to Make Mexican Street Corn Soup
- For extra flavor, use fresh corn when it’s in season.
- Adjust the level of spiciness by adding more or less jalapeño.
- For a vegetarian version, replace the chicken with beans and use vegetable broth instead.
Variation
You can customize this soup by adding other vegetables, such as bell peppers or zucchini. For a creamier texture, blend a portion of the soup and then mix it back in.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, frozen corn works perfectly in this recipe. It’s quick and easy!
Is it spicy?
The spiciness depends on the amount of jalapeño used. Reduce it for a milder soup.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors meld together. Just store it in the fridge and reheat when ready to serve.
Mexican Street Corn Soup
Ingredients
For the 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 chicken stock or low-sodium chicken broth
For the Creamy Topping
- 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
Preparation
- 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 the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- 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.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Finishing the Soup
- 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.
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish with additional cilantro if you like!
