Walking through the bustling streets of Mexico, the air is filled with the smoky aroma of grilled corn and spices. Inspired by those vibrant memories, I bring you this comforting Mexican Street Corn Soup. Bursting with the sweet flavor of fire-roasted corn and the kick of jalapeño, this dish is perfect for cozy evenings or when entertaining friends. Plus, it’s a breeze to whip up in just 40 minutes, making it a weeknight winner! Whether you're a seasoned chef or a novice, this soup is designed to bring joy without the hassle—just easy, homemade goodness. Curious how to make this delightful bowl of happiness? Let’s dive in!
Why is this soup a crowd-pleaser?
Comforting Warmth: The creamy texture combined with spicy jalapeño creates a satisfying, cozy feel.
Flavor Explosion: With sweet fire-roasted corn and zesty Tajín seasoning, each spoonful bursts with vibrant flavors.
Quick to Prepare: In just 40 minutes, you can have this delicious meal on the table, perfect for busy days.
Versatile Serving Options: Enjoy it on its own or serve it with lime wedges and crispy tortilla chips for added crunch!
Nourishing and Hearty: Packed with protein from the chicken and nutrients from veggies, it’s a healthy choice the whole family will love.
Unique Twist: This isn't just any soup—its Mexican street corn inspiration makes it a standout at gatherings!
Mexican Street Corn Soup Ingredients
For the Soup Base
- Olive oil – Adds a rich flavor and helps sauté the vegetables perfectly.
- Medium red onion – Provides a sweet and savory foundation; white onion works too!
- Jalapeño – Gives a delightful kick; remove the seeds for milder heat.
- Garlic – Enhances the flavor profile with its aromatic essence.
- Boneless, skinless chicken breasts – The heart of this soup, providing lean protein; can substitute with shredded rotisserie chicken for convenience.
- Fire-roasted corn – Brings a sweet, smoky taste that defines Mexican street corn; use fresh, frozen, or canned.
- Diced green chiles (4 oz) – Add a layer of heat and spiciness; adjust based on your preference.
For Seasoning
- Tajín seasoning – A unique blend that gives the soup a zesty flair; don’t skip this key ingredient!
- Ground cumin – Adds warmth and depth to the dish.
- Chili powder – Infuses the soup with a bit more spice and flavor complexity.
- Salt – Enhances all the flavors, just enough for balance.
- Black pepper – Complements the spices and rounds out the taste.
For Creaminess
- Chicken stock or low-sodium chicken broth – The base liquid for the soup, bringing richness to the dish.
- Sour cream or full-fat Greek yogurt – Adds a luscious creaminess and tanginess.
- Shredded Monterey Jack cheese – Melts beautifully, giving a cheesy flavor; substitute with cheddar if desired.
- Lime juice – Brightens the flavors and adds a refreshing tang.
For Garnishing
- Queso fresco – Crumbled on top to add a creamy, salty finish.
- Fresh cilantro – Provides a burst of freshness and color.
- Lime wedges – Perfect for squeezing over just before serving for extra zing!
Get ready to enjoy a bowl of warmth with this delightful Mexican Street Corn Soup filled with family-loved flavors!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté the Base
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño to the pot, sautéing until the onions soften and become translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, allowing the flavors to meld.
Step 2: Combine Ingredients
Add the boneless, skinless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir well to ensure all the ingredients are evenly coated with the spices, infusing the soup with vibrant flavors as the chicken begins to cook.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock or low-sodium chicken broth, and bring the mixture to a boil over high heat. Once bubbling, reduce the heat to a simmer, cover the pot, and let it cook for 25 minutes. This allows the chicken to fully cook through and the flavors to meld beautifully, creating a rich broth.
Step 4: Shred the Chicken
After 25 minutes, carefully remove the chicken breasts from the pot using tongs. Allow them to cool slightly, then shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring it into the soup to distribute throughout and enhance the heartiness of your Mexican Street Corn Soup.
Step 5: Add Creaminess
Stir in ½ cup of sour cream or full-fat Greek yogurt, along with 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Allow the soup to simmer on low heat for another 3 minutes, stirring frequently until the cheese melts completely and the soup turns creamy, enveloping all the ingredients in luscious goodness.
Step 6: Serve and Garnish
Ladle the creamy Mexican Street Corn Soup into warm bowls. Top each serving with crumbled queso fresco and chopped fresh cilantro for a burst of flavor and color. Don't forget to serve with lime wedges on the side for that extra zesty kick, making it a delightful dish for any occasion.
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store the soup in an airtight container for up to 3 days. Allow it to cool completely before sealing to retain freshness and flavor.
Freezer: For long-term storage, freeze the soup in freezer-safe containers for up to 3 months. Leave space at the top as it will expand when frozen.
Reheating: To reheat, thaw it overnight in the refrigerator and warm on the stovetop over medium heat until heated through, or microwave in short intervals, stirring occasionally.
Texture Tips: If the soup thickens after freezing, simply stir in a bit of chicken broth while reheating to return it to its creamy consistency. Enjoy your delicious Mexican Street Corn Soup anytime!
Expert Tips for Mexican Street Corn Soup
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Quality Stock: Use homemade or high-quality chicken stock to enhance the richness of your Mexican Street Corn Soup. Store-bought versions often lack depth of flavor.
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Spice Control: Adjust the jalapeño and Tajín seasoning according to your heat tolerance. Removing the seeds from the jalapeño will help tone down the spice if desired.
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Pre-Shred Chicken: For speed, shred pre-cooked rotisserie chicken instead of raw; it adds incredible flavor and cuts down preparation time significantly.
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Boost Flavor: For an extra layer of flavor, consider charring the corn before adding it to the soup. This caramelizes the sugars and boosts that smoky taste.
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Creaminess Factor: For a richer texture, use full-fat Greek yogurt instead of sour cream; it adds protein and makes the soup even creamier.
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Garnishes Matter: Don’t skip the garnishes! Fresh cilantro and lime wedges not only enhance the aesthetics but also brighten the overall flavor of your Mexican Street Corn Soup.
What to Serve with Mexican Street Corn Soup
Indulging in a bowl of this creamy delight invites you to create a full, satisfying meal that all will love.
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Spicy Cornbread: This sweet and savory cornbread adds a delightful crunch and pairs beautifully with the soup’s creaminess. It's perfect for scooping!
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Crispy Tortilla Chips: These provide the ideal crunch to complement the soup's texture, making each bite an absolute joy. Dip them right in for an authentic experience!
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Fresh Avocado Salad: A zesty salad with ripe avocados and citrus dressing brings a refreshing contrast to the rich soup, enhancing the overall flavors perfectly.
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Grilled Shrimp Tacos: Light marinade and charred shrimp bring a smoky flavor that mirrors the soup's inspiration, adding excitement and protein.
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Zesty Lime Rice: Fluffy rice with lime juice and cilantro offers a bright, zesty taste, enriching the meal without overshadowing the soup.
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Margaritas: A refreshing cocktail with a hint of lime complements the dish's Mexican roots while providing a fun and festive touch for gatherings.
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Churros for Dessert: Finish with warm, sugary churros! Their sweet flavor and crunchy exterior wrap up the meal with a delicious note of indulgence.
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Fresh Fruit Salsa: A colorful mix of diced fruit with hints of lime and mint brightens the palate, serving as a perfect counterbalance to the rich soup.
Mexican Street Corn Soup Variations
Feel free to get creative and make this soup your own with these flavorful twists!
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Dairy-Free: Substitute the sour cream and cheese with coconut cream and nutritional yeast for a creamy, dairy-free version.
Adding these ingredients will give the soup a rich texture while keeping it totally plant-based and friendly for lactose-intolerant diners. -
Vegetable-Loaded: Boost the nutrition by adding diced zucchini, bell peppers, or potatoes during the simmering phase.
These veggies not only enhance the soup's heartiness but also contribute beautiful colors and flavors that everyone will enjoy. -
Corn Swap: Use roasted fresh corn on the cob instead of fire-roasted corn for a truly authentic taste.
Simply grill the corn and cut the kernels off to add a fresh burst of sweetness to your soup! -
Spicy Kick: For those who crave heat, toss in a dash of cayenne pepper or extra jalapeños.
The added spice will elevate the flavor profile, satisfying those taste buds that love a little more zing! -
Herb Infusion: Add fresh oregano or thyme to the pot for a delightful aromatic twist.
Herbs can complement the soup brilliantly, introducing a layer of complexity without overpowering the dish's core flavors. -
Smoky Flavor: Incorporate smoked paprika instead of chili powder for a unique smoky depth.
This swap will transform the flavor, making each spoonful a deliciously intriguing experience! -
Turkey Option: Swap the chicken for lean ground turkey for a lighter version without sacrificing flavor.
This is a great option for those who want to reduce calories without compromising on the comforting essence of the soup. -
Tex-Mex Style: Add black beans and diced tomatoes for a Tex-Mex variation that brings in hearty beans and tangy tomatoes.
This will add even more heartiness, making the soup a filling, one-stop meal that everyone can adore.
No matter how you choose to adapt this delightful Mexican Street Corn Soup, it's sure to bring smiles and satisfaction to your family table!
Make Ahead Options
These Mexican Street Corn Soup options are perfect for busy home cooks looking to save time! You can chop the onion, jalapeño, and garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to preserve freshness. Additionally, shred the chicken and mix it with the spices (Tajín, cumin, chili powder) a day ahead, allowing the flavors to blend beautifully. When it's time to enjoy your soup, simply sauté the prepped ingredients, add the chicken, corn, and broth, and let it simmer. Finish by stirring in cream and cheese just before serving, ensuring your meal retains its delicious taste and creamy texture. Enjoy effortless homemade goodness!
Mexican Street Corn Soup Recipe FAQs
What type of corn should I use for this soup?
Absolutely! For the best flavor, I recommend using fire-roasted corn. You can opt for fresh corn cut off the cob, frozen fire-roasted corn, or even canned corn—just make sure to drain it well before adding.
How should I store leftovers of the Mexican Street Corn Soup?
Store your soup in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before sealing to keep all those wonderful flavors intact!
Can I freeze Mexican Street Corn Soup?
Yes! You can freeze this soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat on the stovetop.
What if my soup turns out too thick?
If you find that your soup has thickened after freezing, don’t worry! Simply stir in a bit of chicken broth while reheating to bring it back to that wonderful creamy consistency. Just warm it up over medium heat, and you’ll be good to go!
Are there any dietary considerations or allergens I should be aware of?
Great question! This recipe contains chicken and dairy from sour cream and cheese, so be cautious if you have allergies. For a dairy-free option, consider using coconut yogurt for creaminess, and if needed, substitute chicken with beans for a vegetarian twist!
How can I adjust the spice level of the soup?
Very easily! If you prefer a milder soup, simply remove the seeds from the jalapeño. Additionally, you can reduce the amount of Tajín seasoning to taste. On the other hand, if you love spice, feel free to add more jalapeño or even a pinch of cayenne pepper for an extra kick!
Creamy Mexican Street Corn Soup for Cozy Nights
Equipment
- large pot or Dutch oven
Ingredients
Soup Base
- 1 tablespoon olive oil Adds rich flavor
- 1 medium red onion Diced
- 1 medium jalapeño Seeded and diced
- 3 cloves garlic Minced
- 1 pound boneless, skinless chicken breasts Can substitute with rotisserie chicken
- 4 cups fire-roasted corn Fresh, frozen, or canned
- 4 ounces diced green chiles Adjust based on heat preference
Seasoning
- 2 tablespoons Tajín seasoning Key ingredient
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Creaminess
- 4 cups chicken stock or low-sodium chicken broth
- ½ cup sour cream or full-fat Greek yogurt
- 1 cup shredded Monterey Jack cheese Can substitute with cheddar
- 1 tablespoon lime juice Brightens the flavors
Garnishing
- ½ cup queso fresco Crumbled for topping
- ¼ cup fresh cilantro Chopped for garnish
- 2 lime lime wedges For serving
Instructions
Cooking Steps
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and jalapeño, sautéing for 3-4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add chicken breasts, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper, stirring well.
- Pour in chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes.
- Remove chicken from pot, shred, and return to soup.
- Stir in sour cream, cheese, and lime juice, simmer for 3 minutes until melted.
- Serve in bowls topped with queso fresco and cilantro, alongside lime wedges.
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