Mexican Street Corn Soup

why make this recipe

Mexican Street Corn Soup brings the vibrant flavors of a popular street food right into your kitchen. This comforting and creamy soup is perfect for family dinners or casual gatherings. It’s rich, satisfying, and has a hint of spice that makes each bite exciting. Plus, it’s easy to make and packed with delicious ingredients that everyone will love!

Thank you for reading this post, don't forget to subscribe!

how to make Mexican Street Corn Soup

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

Directions:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco.

how to serve Mexican Street Corn Soup

Serve the soup hot, and consider adding some crispy tortilla strips or tortilla chips for a crunchy texture. You can also top it with extra cilantro or a squeeze of lime juice for added freshness. This soup pairs well with warm bread or a light salad for a complete meal.

how to store Mexican Street Corn Soup

You can store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up gently on the stove, adding a splash of broth or water if it thickens too much. If you want to keep it longer, consider freezing the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

tips to make Mexican Street Corn Soup

• To enhance the flavor, you can char the corn on the grill or in a hot pan before adding it to the soup.
• Adjust the spice level by leaving some seeds in the jalapeño or adding more chili powder.
• For a vegetarian version, skip the chicken and add more beans or vegetables like zucchini or bell peppers.

variation

Feel free to customize this soup! You can add black beans for extra protein or avocado slices for a creamy texture. If you prefer a lighter version, use Greek yogurt instead of sour cream, and swap the Monterey Jack cheese for a lower-fat cheese option.

FAQs

Can I make this soup ahead of time?

Yes! You can prepare it a day in advance. Simply store it in the fridge and reheat it on the stovetop when you’re ready to serve.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn tastes great in this recipe, but remember to cook it well before adding it to the soup.

Is this soup spicy?

The spice level can vary depending on how much jalapeño you use and your personal taste. If you’re concerned about spice, you can either omit the jalapeño or use less of it.

Print