Mexican Street Corn Soup Recipe

If you love the lively flavors of Mexican street food but crave something comforting and spoonable, you are in for a treat with this Mexican Street Corn Soup. This dish takes everything you adore about the classic street corn—charred sweetness, smoky spices, creamy cheese—and transforms it into a silky, warmly spiced soup that’s perfect for cozy nights or impressing guests. Each spoonful bursts with vibrant ingredients that make this soup a standout in any season, combining bold flavors with a rich and creamy texture that will have you coming back for seconds.

Ingredients You’ll Need

The magic of this Mexican Street Corn Soup lies in its simple yet essential ingredients. Each component plays a vital role, adding depth, color, and that unmistakable kick that elevates this dish beyond ordinary corn chowder.

• 1 tbsp olive oil: This is perfect for sautéing and brings a subtle fruitiness to the base of the soup.
• 1 small red onion, diced: Adds a mild sweetness and a beautiful pop of color.
• 1 medium jalapeño, seeded and diced: Offers just the right amount of heat without overpowering the soup.
• 3 cloves garlic, minced: Infuses a savory depth that’s essential for that rich flavor.
• 2 (12 oz.) boneless, skinless chicken breasts: Provides hearty protein and tender texture.
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn): The charred notes here mimic street-cooked corn for authentic flavor.
• 1 (4 oz.) can diced green chiles: Adds a mild tang and slight heat that complements the spices.
• 1 tbsp Tajín seasoning: Brings a zesty, chili-lime seasoning typical of Mexican street corn.
• 2 tsp ground cumin: Gives an earthy warmth that rounds out the spice palette.
• 2 tsp chili powder: Adds smoky heat and depth.
• ½ tsp table salt: Enhances all the natural flavors.
• ¼ tsp finely ground black pepper: Delivers a subtle kick and balances the seasoning.
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth: Forms the savory liquid base of the soup.
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat): Adds creaminess and a slight tang that mimics the rich sauce on street corn.
• ½ cup shredded Monterey Jack cheese: Melts into the soup for a luscious cheesy element.
• Juice of one lime: Introduces a refreshing brightness to balance the creaminess.
• ¼ cup chopped cilantro: Provides fresh herbaceous notes that keep the soup lively.
• ½ cup crumbled queso fresco: Served as a garnish, it adds a crumbly, salty finish.

How to Make Mexican Street Corn Soup

Step 1: Sauté the aromatics

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the diced red onion and jalapeño, cooking until the onions become soft and translucent, about 3 to 4 minutes. Then add the minced garlic and sauté just until fragrant, roughly 30 seconds. This step creates the flavorful foundation that sets the tone for the entire soup.

Step 2: Add chicken and seasonings

Next, add the boneless chicken breasts, fire-roasted corn, and diced green chiles right into the pot. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. These spices are exactly what give Mexican Street Corn Soup its signature smoky and tangy flavor profile that will awaken your taste buds.

Step 3: Simmer the soup

Pour in the chicken stock and bring everything up to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for 25 minutes. This allows the chicken to become tender and the flavors to meld into one harmonious mixture that feels like a warm hug in a bowl.

Step 4: Shred the chicken

Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring it in so it absorbs all those delicious, spicy juices.

Step 5: Make it creamy

Now, it’s time to stir in the sour cream or Greek yogurt along with the shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes to blend those luscious creamy flavors thoroughly and bring that iconic Mexican Street Corn Soup texture and richness to life.

Step 6: Garnish and serve

Ladle the soup into bowls and generously top each serving with crumbled queso fresco. This final touch adds a salty, crumbly contrast that mimics the classic street corn experience, making every bite absolutely unforgettable.

How to Serve Mexican Street Corn Soup

Garnishes

For garnishes, keep it close to the traditional flavors—extra chopped cilantro, a lime wedge for squeezing, and a sprinkling of chili powder or Tajín for an added spark. These fresh toppings elevate the soup’s vibrant taste and appeal.

Side Dishes

This soup pairs wonderfully with warm, crusty bread or crunchy tortilla chips for dipping. A light Mexican salad with avocado and a citrusy dressing complements the rich creaminess perfectly, balancing out the meal.

Creative Ways to Present

You can serve the Mexican Street Corn Soup in mini soup bowls or even in slightly hollowed-out bread bowls for a fun and casual presentation. For a party or gathering, consider serving it in shot glasses as a spicy appetizer shooter topped with a tiny cilantro leaf and a pinch of queso fresco.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup keeps very well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next day even more delicious.

Freezing

This soup freezes nicely for up to 2 months. To freeze, cool it down completely, then transfer to freezer-safe containers or bags. Because of the dairy, it’s best to stir the soup well upon reheating to restore its creamy texture.

Reheating

Reheat the soup gently on the stove over low-medium heat, stirring occasionally until warmed through. Adding a splash of chicken stock or water can help loosen the texture if it thickens too much after freezing.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply replace the chicken with extra corn or hearty vegetables like zucchini or bell peppers, and swap the chicken broth for vegetable broth to keep it vegetarian-friendly without sacrificing flavor.

What if I don’t have Tajín seasoning?

You can substitute with a mix of chili powder and a pinch of lime zest or salt to mimic that tart, spicy tang. The Tajín is a wonderful flavor booster but not mandatory.

Is it okay to use plain yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt is a great alternative that keeps things creamy and tangy. Avoid non-fat yogurt, as it may curdle when heated.

Can this soup be made spicy?

Definitely! Leave the jalapeño seeds in, add a diced serrano pepper, or sprinkle extra chili powder or hot sauce to bring up the heat to your liking.

How do I make this soup gluten-free?

This recipe is naturally gluten-free as long as you choose gluten-free chicken broth and ensure your spices haven’t been cross-contaminated with gluten-containing ingredients.

Final Thoughts

This Mexican Street Corn Soup is one of those dishes you’ll find yourself making over and over because it’s just that satisfying and flavorful. Whether you’re sharing it with family, friends, or keeping it all to yourself, the vibrant flavors and creamy texture offer a truly comforting experience. I hope you enjoy making this recipe as much as I do, and that it becomes a beloved go-to in your kitchen soon!

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