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A delicious plate of Mexican Street Corn Soup

Mexican Street Corn Soup

This comforting and flavorful soup captures the vibrant essence of Mexican street corn, combined with tender chicken and creamy broth for a satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 482
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil For sautéing aromatics.
  • 1 small red onion Diced finely for even cooking and flavor distribution.
  • 1 medium jalapeño Seed and dice to control heat level.
  • 3 cloves garlic Minced for maximum aromatic flavor.
  • 2 (12 oz.) boneless, skinless chicken breasts Use good quality chicken, will be shredded later.
  • 1 (12 oz.) package fire-roasted frozen corn Adds a smoky depth; fresh corn can be grilled or roasted for similar effect.
  • 1 (4 oz.) can diced green chiles Provides a mild, tangy flavor without too much heat.
  • 1 tbsp Tajín seasoning Essential for authentic Mexican street corn flavor profile.
  • 2 tsp ground cumin Adds warm, earthy notes characteristic of Mexican cuisine.
  • 2 tsp chili powder Enhances the savory depth and a touch of mild spice.
  • 0.5 tsp table salt Season to taste, especially after adding broth and cheese.
  • 0.25 tsp finely ground black pepper A pinch to enhance overall flavors.
  • 4 cups chicken stock Use low-sodium to control the saltiness of the soup.
  • 2 cups sour cream Full-fat for ultimate creaminess; Greek yogurt is a healthier alternative.
  • 0.5 cup shredded Monterey Jack cheese Melts smoothly and adds a mild, creamy texture.
  • 1 lime lime juice Freshly squeezed adds a bright, zesty finish to balance richness.
  • 0.25 cup chopped cilantro Adds fresh, herbaceous notes; stir in at the end to preserve flavor.
  • 0.5 cup crumbled queso fresco A traditional topping, providing a salty, tangy counterpoint.

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. 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 the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
  3. 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. 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. 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. Ladle the soup into bowls and top with crumbled queso fresco.

Notes

This hearty and flavorful soup brings the vibrant taste of Mexican street corn into a comforting bowl. Perfect for a weeknight meal or entertaining guests. Adjust spice level by adding more or less jalapeño.