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Mexican Street Corn Soup

Deliciously Creamy Mexican Street Corn Soup Recipe at Home

A comforting bowl of Mexican Street Corn Soup, rich with flavors and easy to prepare for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers
Cuisine Mexican
Servings 6 cups
Calories 350 kcal

Equipment

  • large pot or Dutch oven

Ingredients
  

For the Soup Base

  • 1 tablespoon olive oil for sautéing veggies
  • 1 cup diced red onion adds sweetness
  • 1 jalapeño for heat
  • 2 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts lean protein
  • 4 cups fire-roasted corn for smoky sweetness
  • 1 cup diced green chiles for flavor
  • 2 teaspoons Tajín seasoning for zest
  • 2 teaspoons cumin adds earthiness
  • 2 teaspoons chili powder for kick
  • ½ teaspoon salt to taste
  • ½ teaspoon black pepper to taste

For Creaminess and Garnish

  • 4 cups chicken stock for soup base
  • ½ cup sour cream or full-fat Greek yogurt for creaminess
  • 1 cup shredded Monterey Jack cheese for cheesy goodness
  • 1 tablespoon lime juice for freshness
  • ¼ cup chopped cilantro for garnish
  • ¼ cup crumbled queso fresco for garnish

Instructions
 

Step-by-Step Instructions for Mexican Street Corn Soup

  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sauté 1 cup of diced red onion and 1 diced jalapeño for 3-4 minutes. Add 2 minced garlic cloves and cook for an additional 30 seconds.
  • Add 1 pound of boneless, skinless chicken breasts, 4 cups of fire-roasted corn, and 1 cup of diced green chiles. Sprinkle in 2 teaspoons of Tajín seasoning, 2 teaspoons of cumin, 2 teaspoons of chili powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well.
  • Pour in 4 cups of chicken stock and bring to a vigorous boil. Reduce heat, cover, and simmer for 25 minutes.
  • Remove cooked chicken from pot, shred into bite-sized pieces, and return to pot. Mix well.
  • Stir in ½ cup of sour cream or Greek yogurt, 1 cup of shredded Monterey Jack cheese, 1 tablespoon of lime juice, and ¼ cup of chopped cilantro. Simmer for another 3 minutes.
  • Ladle soup into bowls, top with crumbled queso fresco and additional cilantro, and serve with lime wedges.

Notes

Tips for the best flavor include using fresh ingredients and adjusting the heat level to your preference.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 8IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Keyword Comfort Food, dinner, easy recipe, Mexican Street Corn Soup, Quick Meal, soup
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