Go Back
–+ servings
Mexican Street Corn Soup

Savor the Comfort of Creamy Mexican Street Corn Soup

This Mexican Street Corn Soup brings vibrant street food flavors into your kitchen, featuring fire-roasted corn, tender chicken, and luscious creaminess.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Vegetable oil can be used if preferred.
  • 1 small Red Onion A yellow onion is a good substitute.
  • 1 medium Jalapeño Omit for a milder soup or replace with a bell pepper.
  • 3 cloves Garlic Minced; fresh garlic is best.
  • 2 12 oz. Skinless, Boneless Chicken Breasts Shredded rotisserie chicken can be a time-saving substitute.
  • 12 oz. Fire-Roasted Frozen Corn Can use fresh corn or homemade charred corn.
  • 1 4 oz. Diced Green Chiles Fresh diced chiles can enhance freshness.
For the Seasoning
  • 1 tbsp Tajín Seasoning A mix of chili powder and lime zest can be used.
  • 2 tsp Ground Cumin Chili powder can be an alternative.
  • 2 tsp Chili Powder Smoked paprika can provide a different flavor.
  • 1/2 tsp Table Salt Adjust to taste.
  • 1/4 tsp Finely Ground Black Pepper Adjust according to preference.
For the Creaminess
  • 4 cups Chicken Stock Vegetable broth is a great option for a vegetarian version.
  • 2 cups Sour Cream Full-fat; or use Greek yogurt for similar flavor.
  • 1/2 cup Monterey Jack Cheese Shredded; Pepper Jack can add a spicy twist.
  • 1 Juice of One Lime Fresh lime juice is highly recommended.
  • 1/4 cup Chopped Cilantro Parsley can be substituted for a milder flavor.
  • 1/2 cup Queso Fresco Feta cheese works well if queso fresco isn’t available.
For Garnishing
  • Lime Wedges For garnish.
  • Chopped Cilantro For garnish.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped small red onion and diced medium jalapeño, stirring frequently for about 3-4 minutes until softened. Add 3 minced garlic cloves and sauté for an additional 30 seconds.
  2. Stir in 2 skinless, boneless chicken breasts, 12 ounces of fire-roasted frozen corn, and a 4-ounce can of diced green chiles. Season with 1 tablespoon of Tajín seasoning, 2 teaspoons each of ground cumin and chili powder, along with ½ teaspoon of salt and ¼ teaspoon of black pepper.
  3. Pour in 4 cups of chicken stock, bringing to a rapid boil. Reduce heat to low, cover, and let it simmer for 25 minutes.
  4. Remove chicken from the pot, let cool slightly, and shred. Return the shredded chicken to the pot, mixing well.
  5. Incorporate 2 cups of sour cream, ½ cup of Monterey Jack cheese, the juice of one lime, and ¼ cup of chopped cilantro. Stir gently and simmer for an additional 3 minutes.
  6. Ladle into bowls and top with crumbled queso fresco, lime wedges, and additional chopped cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 550mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Use fire-roasted corn for best flavor. Adjust spice gradually to taste, and opt for fresh ingredients for vibrant flavors. Can be made vegetarian by using vegetable broth and beans.

Tried this recipe?

Let us know how it was!