If you love the vibrant flavors of Mexican street food and crave something cozy and comforting, this Mexican Street Corn Soup Recipe is about to become your new obsession. It captures the smoky, spicy, and creamy essence of classic Mexican street corn but transforms it into a luscious, hearty soup that’s perfect for sharing or savoring all by yourself. Each spoonful offers a delightful mix of fire-roasted corn sweetness, tender chicken, zesty lime, and a hint of chili that warms the soul. Trust me, once you try this recipe, you’ll be reaching for seconds every single time.
Ingredients You’ll Need
The magic of this Mexican Street Corn Soup Recipe lies in its simple, fresh ingredients—each carefully chosen to bring authentic flavor and satisfying texture. From the smoky charm of fire-roasted corn to the bright kick of lime and the creaminess of sour cream, these staples come together effortlessly to make a dish that tastes way more complicated than it actually is.
- 1 tbsp. olive oil: Perfect for sautéing and adding a subtle richness to the base.
- 1 small red onion: Adds sweetness and depth when softened just right.
- 1 medium jalapeño: Brings a gentle heat that complements the smoky corn.
- 3 cloves garlic, minced: Essential for a fragrant, savory punch.
- 2 (12 oz.) skinless, boneless chicken breasts: Tender protein to make the soup filling and hearty.
- 1 (12 oz.) package fire-roasted frozen corn: The star ingredient, bringing a smoky, sweet charred flavor.
- 1 (4 oz.) can diced green chiles: Adds mild heat and a touch of green freshness.
- 1 tbsp. TajÃn seasoning: Classic Mexican spice blend to amp up tanginess and savoriness.
- 2 tsps. ground cumin: Earthy warmth that builds layers of flavor.
- 2 tsps. chile powder: Adds smoky depth and gentle heat.
- 1/2 tsp table salt: Balances all the flavors perfectly.
- 1/4 tsp finely ground black pepper: For just a touch of bite.
- 4 cups (32 oz.) chicken stock: Creates a rich broth to carry all the flavors.
- 2 cups sour cream (full-fat): Makes the soup luxuriously creamy and smooth.
- 1/2 cup shredded Monterey Jack cheese: Melts beautifully for cheesy goodness.
- juice of one lime: Brightens the soup with citrusy freshness.
- 1/4 cup chopped cilantro: Adds a fresh, herbal kick that is simply unbeatable.
- 1/2 cup crumbled queso fresco: Salty, crumbly topping that finishes the dish perfectly.
- lime wedges and chopped cilantro for garnish: Optional but highly recommended for the perfect final touch.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Toss in the chopped red onion and jalapeño, cooking them until they soften and release their sweet and spicy aromas—about 3 minutes. Then add the minced garlic and stir it for another 30 seconds to deepen the flavor without burning it. This fragrant base is the heart of your soup.
Step 2: Add the Chicken and Corn
Next, stir in the diced chicken breasts, fire-roasted corn, and diced green chiles. Let these mingle with the aromatics as you sprinkle the TajÃn seasoning, cumin, chile powder, salt, and black pepper over everything. This spice mix is what gives the soup its punchy, authentic Mexican character.
Step 3: Simmer the Soup
Pour in the chicken stock and bring the pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes. This slow simmer allows the chicken to cook gently, soaking up all those incredible flavors while the corn and spices meld into a rich broth.
Step 4: Shred the Chicken
Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the soup pot so it can finish absorbing all the spicy, smoky goodness.
Step 5: Add the Cream and Cheese
Stir in the sour cream, shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Let the soup simmer on low for an additional 3 minutes, just enough to melt the cheese and combine everything into a creamy, luscious mixture without curdling the sour cream.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and top generously with crumbled queso fresco, extra cilantro, and lime wedges on the side for squeezing. These final touches enhance every spoonful and add that perfect tangy, salty, fresh pop.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The garnishes are what truly take this soup from delicious to unforgettable. Crumbled queso fresco adds a salty, creamy bite that wonderfully contrasts the spicy broth. Fresh cilantro provides a bright, aromatic balance, while squeezing lime wedges over the top brings a refreshing acidity that livens up every mouthful.
Side Dishes
This soup pairs beautifully with warm, crusty bread or a side of tortilla chips for dipping. A simple green salad with a tangy vinaigrette or Mexican-style rice can also round out the meal, creating a satisfying and balanced dining experience that feels like a complete fiesta on your plate.
Creative Ways to Present
For a fun twist, serve the soup in small mason jars topped with extra queso fresco and a lime wedge perched on the rim for a party appetizer vibe. You could also layer it with avocado slices or dollops of Mexican crema for added creaminess. Presentation is a great way to impress guests and highlight the vibrant colors and textures of this Mexican Street Corn Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup stores very well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers even more delicious. Just make sure to cool the soup completely before sealing and chilling.
Freezing
While fresh garnishes like cilantro and queso fresco don’t freeze well, you can definitely freeze the soup itself. Portion it into freezer-safe containers and keep it for up to 3 months. Thaw overnight in the fridge before reheating so it retains all its creamy texture and flavor.
Reheating
Heat the soup gently on the stovetop over low heat, stirring occasionally to prevent it from separating or sticking. Add a splash of chicken stock or water if it thickens up too much. Avoid boiling to keep the sour cream and cheese smooth and silky.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken breasts with additional corn and perhaps some diced potatoes or black beans for protein. Use vegetable stock instead of chicken stock, and you’ll still get that comforting, flavorful base that defines this soup.
What if I don’t have TajÃn seasoning?
No worries! You can substitute it with a mixture of chili powder, lime zest, and a pinch of salt. TajÃn really adds that distinctive tangy, spicy touch, but this combination will get you close to the same vibrant flavor.
Is there a way to make this soup spicier?
For more heat, leave the seeds in the jalapeño, add a diced serrano pepper, or sprinkle in a bit more chili powder. Just taste as you go to find the perfect spice level that suits your palate.
Can I use fresh corn instead of frozen fire-roasted corn?
You sure can! Fresh corn adds natural sweetness and crunch. Simply grill or char the corn kernels first to mimic the fire-roasted flavor before adding them to your soup.
How thick is the soup supposed to be?
This Mexican Street Corn Soup Recipe is creamy but still pourable, like a chowder. If you want it thicker, add a little cornstarch slurry or some cream cheese. If it’s too thick, simply thin it with more chicken stock or water.
Final Thoughts
This Mexican Street Corn Soup Recipe is a wonderful celebration of bold flavors and comforting textures all in one bowl. Whether you’re new to Mexican cuisine or a seasoned fan, this soup offers a fresh way to enjoy familiar tastes with warmth and flair. Give it a try and watch how it becomes a staple for weeknight dinners and special occasions alike. Your taste buds will thank you!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Mexican Street Corn Soup is a flavorful and creamy soup showcasing fire-roasted corn, tender seasoned chicken, and bold Mexican spices. This comforting dish features a zesty blend of jalapeño, TajÃn seasoning, cumin, and chile powder, enriched with sour cream and Monterey Jack cheese. Garnished with queso fresco, fresh cilantro, and lime wedges, it delivers an authentic taste of Mexican street corn in a warm, satisfying soup perfect for any occasion.
Ingredients
Main Ingredients
- 1 tbsp. olive oil
- 1 small red onion, chopped
- 1 medium jalapeno, chopped
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts, diced
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. TajÃn 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
Dairy and Garnishes
- 2 cups sour cream (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, for garnish
- additional chopped cilantro, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add chopped red onion and jalapeño and cook until softened, about 3 minutes. Then, add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Chicken and Seasonings: Stir in the diced chicken breasts, fire-roasted corn, and diced green chiles. Season the mixture with TajÃn seasoning, ground cumin, chile powder, salt, and black pepper, mixing well to combine all flavors.
- Simmer Soup: Pour in the chicken stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
- Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces with two forks. Return the shredded chicken to the soup pot.
- Add Cream and Cheese: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer the soup on low heat for an additional 3 minutes, ensuring the cheese melts and the soup becomes creamy.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with crumbled queso fresco, lime wedges, and extra chopped cilantro. Serve immediately for a delicious and comforting meal.
Notes
- For extra heat, add more jalapeño or a pinch of cayenne pepper.
- Use fresh corn if available instead of frozen for a sweeter flavor.
- To make the soup vegetarian, substitute chicken stock with vegetable stock and omit chicken or add beans for protein.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust the amount of sour cream to control creaminess and richness.
