If you are craving something cozy, bursting with bold flavors, and whetting your appetite with every spoonful, this Mexican Street Corn Soup Recipe is exactly what you need. Imagine the smoky sweetness of fire-roasted corn blending effortlessly with tender shredded chicken, zesty lime, and creamy Monterey Jack cheese—all wrapped together in a rich, velvety broth spiced just right. This dish brings the streets of Mexico right into your kitchen, delivering comfort and excitement in every bowl. Trust me, once you make this, it will quickly become one of your favorite go-to recipes for family dinners or casual gatherings.
Ingredients You’ll Need
Getting your hands on these straightforward but really impactful ingredients sets you up for success. Each item plays a vital role, from the depth of the chicken stock to the refreshing punch of lime juice that brightens the entire dish.
- Olive oil: A splash for sautéing that adds subtle fruitiness and helps develop flavor.
- Small red onion, diced: Sweet and sharp, it forms the aromatic base of the soup.
- Medium jalapeño, diced: Adds just the right hint of heat to liven things up without overwhelming.
- Garlic cloves, minced: Brings beloved depth and a savory kick.
- Boneless, skinless chicken breasts: Tender protein to keep the soup hearty and satisfying.
- Fire-roasted frozen corn: Smoky sweetness that defines the dish’s street corn character.
- Diced green chiles: Layer of mild spice and vegetal freshness.
- Tajin seasoning: A zesty Mexican spice blend that adds tang and complexity.
- Ground cumin: Warm earthiness that pairs perfectly with the chili flavors.
- Chili powder: Enhances the chili heat theme with a smoky backdrop.
- Table salt: Balances all the flavors to perfection.
- Finely ground black pepper: Delivers subtle heat and pungency.
- Chicken stock or low-sodium chicken broth: The rich liquid foundation making the soup comforting and full-bodied.
- Full-fat sour cream or Greek yogurt: Adds creaminess and tang for a luscious texture.
- Shredded Monterey Jack cheese: Melts smoothly to enhance the soup’s richness.
- Juice of 1 lime: Brightens the entire pot with fresh acidity.
- Chopped cilantro: Herbaceous, fresh, and quintessentially Mexican.
- Crumbled queso fresco: Salty topping with a crumbly texture for garnish.
- Lime wedges and additional chopped cilantro: Perfect for finishing touches that personalize each bowl.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté Vegetables and Chicken
Start by heating olive oil in a large pot over medium-high heat. Toss in the diced red onion and jalapeño, cooking them until they soften and release their wonderful aromas. Stir in the minced garlic briefly so it becomes fragrant but not bitter. Then add the chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle on the Tajin seasoning, ground cumin, chili powder, salt, and freshly ground black pepper. This combination will become the flavor backbone of your soup, so take a moment to savor those smells as everything mingles together.
Step 2: Simmer
Next, pour in the chicken stock and bring the whole pot to a lively boil. Once boiling, reduce the heat to low, cover with a lid, and let everything simmer gently for about 25 minutes. This slow cook time lets the chicken become tender and infuses the broth with the smoky, spicy, and creamy elements of the vegetables and seasonings.
Step 3: Shred Chicken
Remove the cooked chicken breasts carefully from the pot and shred them using two forks until you get lovely, bite-sized pieces. Return the shredded chicken back into the pot to soak up even more of those scrumptious flavors. This step ensures every spoonful of your Mexican Street Corn Soup Recipe has that satisfying, hearty bite of chicken.
Step 4: Add Creamy Ingredients
Lower the heat to medium-low and gently stir in the sour cream or Greek yogurt along with the shredded Monterey Jack cheese. Squeeze in the lime juice and toss in the chopped cilantro. Let the soup simmer softly for an additional three minutes so all the creamy goodness melts perfectly into the broth, transforming it into a dreamy, silky texture.
Step 5: Serve
Now comes the fun part. Ladle the soup into bowls and top each serving generously with crumbled queso fresco. Add a lime wedge on the side along with a sprinkle more of fresh cilantro. These garnishes not only add brightness and tang but also give your presentation that authentic Mexican street food charm.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The magic of this Mexican Street Corn Soup Recipe is elevated by fresh garnishes like crumbled queso fresco, chopped cilantro, and lime wedges. Each adds unique textures and finishing flavors that make every spoonful pop with vibrancy. Don’t be shy about piling them on generously to create a colorful, inviting bowl.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or simple tortilla chips to scoop up each delicious bite. A light, refreshing salad with avocado and cherry tomatoes also complements the richness of the soup beautifully, balancing the meal with crisp textures and mild flavors.
Creative Ways to Present
For gatherings, consider serving the soup in small, rustic mugs or mini terracotta bowls to channel that authentic Mexican street vendor feel. You could also offer a toppings bar with extra cilantro, cheese, jalapeños, and lime wedges so everyone can customize their soup experience. Presentation goes a long way in turning an everyday meal into something memorable.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store leftovers in an airtight container and refrigerate for up to four days. This soup actually tastes even better the next day, as the flavors continue to meld. Just remember to stir before reheating.
Freezing
This Mexican Street Corn Soup Recipe freezes well, making it a perfect option for meal prep or future cravings. Cool the soup completely, then transfer into freezer-safe containers for up to three months. To avoid texture loss with sour cream or yogurt, consider adding that fresh when reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently to preserve the creamy texture and ensure even warming. If needed, add a splash of chicken stock or water if it thickens too much. Finish with a fresh squeeze of lime juice and extra cilantro if desired.
FAQs
Can I make this vegetarian?
Absolutely! Substitute the chicken with hearty vegetables like diced zucchini or mushrooms and use vegetable broth instead of chicken stock. You’ll still get plenty of flavor from the spices, corn, and creamy elements.
What if I don’t have Tajin seasoning?
No worries! You can make a quick substitute by mixing chili powder, lime zest, and a pinch of salt to replicate the tangy and mildly spicy punch that Tajin adds.
Is Greek yogurt a good substitute for sour cream?
Yes, Greek yogurt adds a similar creamy texture with slightly more tang and fewer calories, making it a healthy and delicious alternative for this recipe.
How spicy is the Mexican Street Corn Soup Recipe?
The heat level is mild to moderate, thanks to the jalapeño and chili powder. You can adjust the spice intensity by using fewer jalapeños or removing the seeds if you prefer it milder.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn adds a vibrant sweetness and great texture. Just use about 3 cups of fresh kernels in place of the frozen fire-roasted corn.
Final Thoughts
Whipping up this Mexican Street Corn Soup Recipe is like inviting a fiesta into your kitchen with every simmer and stir. It’s a wonderfully comforting dish that’s as soulful as it is flavorful, perfect for sharing or savoring solo. Don’t hesitate—grab those ingredients and treat yourself to this delightful bowl of warmth and vibrant tastes. Your taste buds will thank you.
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 Mexican Street Corn Soup is a creamy, flavorful, and comforting dish inspired by the popular street corn flavors of Mexico. Featuring tender chicken, fire-roasted corn, a hint of spice from jalapeño and Tajin seasoning, and a tangy touch of lime, this soup combines savory and creamy elements with fresh herbs and cheese for a delightful meal perfect for any occasion.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz) boneless, skinless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
- 4 cups (32 oz) chicken stock or low-sodium chicken broth
Creamy and Garnishes
- 2 cups full-fat sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
- Lime wedges, for garnish
- Chopped cilantro, for garnish
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add the diced onion and jalapeño, cooking until they soften and become fragrant. Stir in minced garlic and cook briefly until aromatic. Add the chicken breasts, corn, and diced green chiles to the pot. Season everything with Tajin seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for 25 minutes or until the chicken is fully cooked through.
- Shred Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot to incorporate with the broth and vegetables.
- Add Creamy Ingredients: Stir in the full-fat sour cream or Greek yogurt along with shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes to blend the flavors and melt the cheese slightly.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro to taste. Serve warm and enjoy the rich, zesty flavors of this Mexican-inspired soup.
Notes
- Use fire-roasted corn for a smoky flavor; fresh or regular frozen corn can be substituted if unavailable.
- Adjust the level of spiciness by reducing the jalapeño or substituting with a milder pepper.
- Greek yogurt can be used instead of sour cream for a tangier, healthier alternative.
- Chicken stock can be substituted with vegetable broth for a lighter taste, though the soup will no longer be strictly Mexican street corn style.
- Queso fresco can be replaced with cotija cheese if preferred.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
