Mexican Street Corn Soup

The aroma of spices fills the air as you stir a pot of velvety soup, warmly inviting you to dive into a bowl of harmony with each spoonful. Mexican Street Corn Soup offers a delightful blend of creamy and zesty flavors, taking only about 40 minutes to prepare. It works beautifully to capture the essence of street corn, turning it into a comforting dish that warms both the body and the soul.

This recipe is perfect for anyone seeking a quick yet satisfying meal for a weeknight dinner or a gathering with friends. It’s also great for meal prep and can be stored for later enjoyment, ensuring you can savor this deliciousness more than once.

Why You’ll Love This Recipe

• The combination of creamy sour cream and tangy lime juice creates an irresistible taste.
• Fire-roasted corn adds a unique depth of flavor to every bite.
• It comes together in just 40 minutes, perfect for busy weeknights.
• Shredded chicken ensures every serving is hearty and filling.

What You’ll Need

Gather the following ingredients to create this flavorful soup.

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
1 (4 oz.) can diced green chiles

For Seasoning

1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp finely ground black pepper

For the Creamy Finish

4 cups (32 oz.) chicken stock or low-sodium chicken broth
2 cups sour cream or Greek yogurt (full-fat)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

Fire-roasted corn can be fresh or frozen.

Substitutions & Swaps

• Greek yogurt can replace sour cream.
• Chicken can be substituted with turkey.
• Adjust chili powder for spiciness.
• Use vegetable broth for a vegetarian option.

How to Make It

This soup is simple to prepare with a few straightforward steps.

Sauté the aromatics

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 chicken and seasonings

Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.

Simmer the soup

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, allowing the chicken to fully cook and the flavors to meld together.

Shred the chicken

Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Make it creamy

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.

Garnish and serve

Ladle the soup into bowls and top with crumbled queso fresco.

How to Store It

Fridge: 3-4 days, airtight container
Freezer: No, dairy will separate
Reheat: Stovetop, medium heat for 5-10 minutes

Tips for Best Results

• Use full-fat dairy for a richer flavor and creaminess.
• Shred chicken while it’s warm for easier handling.
• Adjust the spice level by varying the jalapeño and chili powder used.
• Don’t rush the simmering, as it enhances the flavor profile.

Serving Suggestions

• Serve with warm tortillas or crusty bread for dipping.
• Pair with a fresh salad for a light meal.
• Great for gatherings or cozy family dinners.