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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Cozy Nights

This Mexican Street Corn Soup is a comforting dish with fire-roasted corn and jalapeño, perfect for cozy evenings or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Mexican
Servings 6 bowls
Calories 450 kcal

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.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months, and reheat on the stovetop or microwave.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 36gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 300mgIron: 2mg
Keyword Comfort Food, corn, cozy nights, easy recipe, Mexican Street Corn Soup, soup
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