Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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

Author: Lora

Published: May 17, 2025

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Introduction to Mexican Street Corn Soup

Let me take you on a flavor adventure with my Mexican Street Corn Soup! This dish is like a warm hug in a bowl, perfect for those busy evenings when you want something comforting yet exciting. I understand how hectic life can be, especially when you’re juggling kids, work, and everything in between. That’s why this recipe is such a gem. It combines sweet corn and tender chicken in a creamy, zesty broth that brings joy to your dinner table. Trust me; your family will be asking for seconds!

Why You’ll Love This Mexican Street Corn Soup

You’re going to adore this Mexican Street Corn Soup for so many reasons! First, it’s super easy to make, allowing you to whip it up in under 40 minutes after a long day. The creamy texture and delightful spice create a taste explosion that dances on your palate. Plus, it’s a one-pot wonder, which means fewer dishes to wash! Your family will savor every spoonful, making dinner a truly joyful experience.

Ingredients for Mexican Street Corn Soup

Here’s what you’ll need to create this delicious Mexican Street Corn Soup! Each ingredient plays a role in crafting that delightful flavor. For a creamy base, we have olive oil, which adds richness and helps sauté the veggies. Red onion brings a hint of sweetness, while jalapeño adds just the right kick. Don’t skip the garlic; it’s the aromatic powerhouse that makes everything better!

You’ll need tender boneless, skinless chicken breasts for protein. The fire-roasted corn provides that sweet, smoky flavor we crave, and diced green chiles contribute a subtle zing. The Tajín seasoning elevates the soup with its tangy twist, and the ground cumin and chili powder add warmth and depth. Of course, a bit of salt and black pepper are essential to enhance those flavors.

To bring it all together, we’ll use chicken stock for that comforting broth base and sour cream or Greek yogurt for a creamy finish. A sprinkle of Monterey Jack cheese adds gooey decadence, while lime juice wakes up the flavors. Finally, fresh cilantro provides a burst of freshness, and queso fresco gives a lovely topping texture.

Don’t worry; if you’re allergic or don’t have something on hand, substitutions can be quite easy! If you’re looking to skip the chicken, try using chickpeas instead. If you want to ramp up the veggie quotient, throw in some bell peppers or zucchini. You can find the exact measurements for each ingredient at the bottom of this article, available for easy printing!

How to Make Mexican Street Corn Soup

Step 1: Prepare the Base

Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. As the oil shimmers, toss in the diced red onion and jalapeño. Sauté them for about 3-4 minutes until the onions soften and turn translucent. Can you smell that? It’s the sweet and spicy aroma wafting through your kitchen! Add the minced garlic, cooking for another 30 seconds until it becomes fragrant—and trust me, this is where the magic begins!

Step 2: Combine Key Ingredients

Now, let’s add the stars of our show! Place the tender chicken breasts into the pot, followed by the fire-roasted corn and diced green chiles. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. You can almost feel that sizzle! Stir everything together, making sure the spices coat the chicken and corn evenly. This fusion of flavors is what makes this Mexican Street Corn Soup absolutely irresistible!

Step 3: Simmer the Mixture

Carefully pour in the chicken stock, bringing the mixture to a robust boil. Once boiling, reduce the heat, covering the pot to let it simmer gently for 25 minutes. As you wait, take a moment to enjoy the enticing aromas swirling through your home. It’s a savory symphony that promises comfort and warmth. This step is crucial, allowing the chicken to cook fully and the flavors to meld beautifully!

Step 4: Shred the Chicken

After 25 minutes, remove the chicken breasts from the pot. Using two forks works wonders here; shred the chicken into bite-sized pieces. The texture will be perfect, and you’ll want to return this shredded goodness back into the pot, ensuring every spoonful is packed with flavor.

Step 5: Final Touches

Let’s make this soup creamy! Stir in the sour cream or Greek yogurt along with the shredded Monterey Jack cheese. The lime juice adds a refreshing zest, and the chopped cilantro brings a vibrant pop of color. Keep it on low heat, letting it simmer for another 3 minutes. Trust me; your taste buds will thank you as the soup transforms into a creamy, dreamy delight!

Step 6: Serve and Enjoy

Now comes the fun part—ladling that gorgeous Mexican Street Corn Soup into bowls! Don’t forget to top it with crumbled queso fresco for an extra layer of flavor and texture. Picture this: a warm, creamy bowl brimming with colorful ingredients, drizzled with fresh lime juice. Your family will dive in with smiles, and dinner will most certainly be a hit!

Tips for Success

Prep your ingredients ahead of time; it makes the cooking process smoother!
Adjust the jalapeño for spice; no one likes a surprise heat wave.
For a creamier soup, blend a portion before adding the shredded chicken.
Store leftovers in an airtight container; they’ll taste even better the next day.
Experiment with toppings like avocado or crispy tortilla strips for added crunch!

Equipment Needed

Large pot or Dutch oven (any heavy-bottomed pot will do)
Sharp knife for chopping veggies
Cutting board to keep things tidy
Wooden spoon for stirring up all those flavors
Tongs or two forks for shredding the chicken

Variations of Mexican Street Corn Soup

For a vegetarian twist, substitute the chicken with black beans or chickpeas. They add protein and a lovely texture!
Make it spicy by adding diced chipotle peppers or a dash of hot sauce along with the jalapeño.
Try using different types of cheese, like Oaxaca or Cotija, for unique flavor variations.
If you’re lactose intolerant, use dairy-free cream alternatives or omit the cheese entirely—this soup will still shine!
Add extra veggies, such as zucchini or bell peppers, for a boost of nutrients and color.

Serving Suggestions

Pair your soup with warm, crusty bread or homemade tortillas for a delightful contrast.
Serve alongside a light, refreshing salad to balance the creamy texture.
A chilled glass of limeade or sparkling water complements the zesty flavors perfectly!
Garnish with extra cilantro and lime wedges for an appealing presentation.

FAQs about Mexican Street Corn Soup

I know you might have a few questions about this delicious Mexican Street Corn Soup, so let’s dive right in!

Can I make Mexican Street Corn Soup ahead of time? Absolutely! This soup actually tastes even better the next day. Just store it in an airtight container and reheat on the stovetop, adding a bit of broth if it thickens.

What if I can’t find fire-roasted corn? No worries at all! You can use fresh corn or regular frozen corn instead. The soup will still be delightful, just with a slightly different flavor.

Can I freeze Mexican Street Corn Soup? Yes, you can freeze it! Just keep in mind that the texture of the cream may change slightly when thawed, so you might want to add a splash of broth when reheating.

How can I adjust the spice level? Simply tweak the amount of jalapeño and Tajín seasoning according to your preference. If you crave heat, add some diced chipotle peppers too!

Is there a way to make this soup dairy-free? Certainly! Swap out the sour cream for a dairy-free yogurt or coconut cream, and leave out the cheese. It’ll still be creamy and packed with flavor!

Final Thoughts

Cooking should be a joyful experience, and my Mexican Street Corn Soup brings just that to your kitchen! It’s more than just a meal; it’s a celebration of flavors and warmth shared with loved ones. The creamy texture combined with the zesty spices creates a comfort that wraps around you like a blanket.

Whether it’s a busy weeknight or a cozy gathering, this delicious soup has you covered. So gather your ingredients, unleash your inner chef, and let the delicious aromas fill your home. Your family will feel the love in every bowl!