Mexican Street Corn Soup Recipe

Introduction

This Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote street food. Packed with tender chicken, fire-roasted corn, and a blend of spices, it’s a comforting dish that brings vibrant, zesty flavors to your table.

Ingredients

• 1 tbsp. olive oil
• 1 small red onion
• 1 medium jalapeno
• 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)
• 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 onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds.
2. Step 2: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, ground cumin, chile powder, salt, and black pepper.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover, and let the soup simmer for 25 minutes.
4. Step 4: Remove the chicken from the pot and shred it into bite-sized pieces. 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 gently on low for another 3 minutes to combine flavors.
6. Step 6: Serve the soup hot, topped with crumbled queso fresco, extra lime wedges, and chopped cilantro for garnish.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock. Add extra corn and beans for protein.
• If you prefer a spicier soup, add more jalapeño or a pinch of cayenne pepper.
• Use Greek yogurt as a lighter substitute for sour cream without sacrificing creaminess.
• Fire-roasted corn adds a smoky depth, but fresh corn works wonderfully in season.

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 avoid curdling the sour cream. This soup does not freeze well due to the dairy content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw chicken breasts?

Yes, you can add shredded pre-cooked chicken in step 5 and simply warm it through with the soup to save time.

What can I use if I don’t have Tajín seasoning?

If Tajín isn’t available, a mix of chili powder, lime zest, and a pinch of salt can provide a similar tangy and spicy flavor.

Mexican Street Corn Soup Recipe

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★★★★★

4.7 from 120 reviews

This Mexican Street Corn Soup is a creamy, flavorful blend of fire-roasted corn, tender shredded chicken, and classic Mexican spices like Tajín, cumin, and chili powder. Enhanced with sour cream and Monterey Jack cheese, it provides a comforting and zesty bowl that captures the essence of Mexican street corn in a hearty soup form.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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 jalapeño, seeded and chopped
• 3 cloves garlic, minced

Main Ingredients

• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
• 1 (4 oz.) can diced green chiles

Seasonings

• 1 tbsp. Tajín seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper

Liquids & Dairy

• 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
• 2 cups full-fat sour cream (or full-fat Greek yogurt)
• 1/2 cup shredded Monterey Jack cheese

Finishing Touches

• 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 oil and cook aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and chopped jalapeño, cooking until the onion becomes soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
2. Add chicken, corn, and chiles: Place the chicken breasts in the pot along with the fire-roasted corn and diced green chiles. Season the mixture with Tajín, ground cumin, chili powder, salt, and black pepper, stirring to coat everything evenly.
3. Pour in stock and simmer: Pour the chicken stock into the pot and bring the soup to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and let it cook for 25 minutes to allow the flavors to meld and the chicken to cook through.
4. Shred chicken: Carefully remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the soup pot.
5. Add dairy and flavorings: Stir in the full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes to blend the flavors and melt the cheese.
6. Serve and garnish: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and additional chopped cilantro as desired. Serve hot and enjoy the rich, tangy flavors reminiscent of Mexican street corn.

Notes

• Fire-roasted corn adds a smoky flavor, but fresh or regular frozen corn works well too.
• Use low-sodium chicken broth to control the saltiness of the soup.
• For a vegetarian version, omit the chicken and use vegetable broth; add beans or extra corn for protein.
• The soup can be made ahead and reheated gently; add extra lime juice before serving for freshness.
• Tajin seasoning is a chili-lime seasoning that can be found in Latin markets or online.

Keywords: Mexican street corn soup, chicken corn soup, fire-roasted corn soup, creamy Mexican soup, dinner soup recipe