Mexican Street Corn Soup Recipe

If you’re craving a bowl of bold, comforting flavors that celebrate the vibrant tastes of Mexico, look no further than this Mexican Street Corn Soup. It combines the smoky sweetness of fire-roasted corn with a creamy, zesty broth accented by hints of jalapeño heat, lime brightness, and the irresistible touch of Tajín seasoning. Taking inspiration from the beloved street food classic, this soup wraps all those unforgettable flavors into one heartwarming, spoon-worthy dish that’s perfect for cozy nights or impressing guests with something a little different.

Ingredients You’ll Need

Every ingredient in this recipe plays an important role in building the layers of flavor and texture that make this Mexican Street Corn Soup so special. The combination is simple but essential, giving you a rich, creamy base and that signature punch of spice, citrus, and cheese.

• 1 tbsp olive oil: For sautéing the aromatics and imparting a subtle richness.
• 1 small red onion, diced: Adds a sweet and slightly sharp flavor to start the soup’s flavor base.
• 1 medium jalapeño, seeded and diced: Brings a gentle heat without overpowering the soup.
• 3 cloves garlic, minced: Boosts the savory depth and fragrance.
• 2 (12 oz.) boneless, skinless chicken breasts: The hearty protein that absorbs all those incredible spices and juices.
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn): Offers sweet, smoky bursts of corn flavor that shout authenticity.
• 1 (4 oz.) can diced green chiles: Adds a mild, tangy heat that complements the other ingredients.
• 1 tbsp Tajín seasoning: A tangy, chili-lime seasoning that brings the soup’s signature Mexican street food vibe.
• 2 tsp ground cumin: Adds warmth and an earthy touch.
• 2 tsp chili powder: Lends a rich, smoky chili flavor that rounds out the spices.
• ½ tsp table salt: Enhances all the vibrant flavors.
• ¼ tsp finely ground black pepper: A bit of subtle heat and depth.
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth: The flavorful liquid foundation of the soup.
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat): Makes the soup luxuriously creamy with a tangy bite.
• ½ cup shredded Monterey Jack cheese: Melts smoothly for richness and mild cheesiness.
• Juice of one lime: Provides bright acidity that lifts all the flavors.
• ¼ cup chopped cilantro: Adds a fresh, herbaceous finish.
• ½ cup crumbled queso fresco: The perfect garnish with its crumbly texture and mild salty flavor.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in the diced red onion and jalapeño, cooking them until the onion softens and turns translucent—about 3 to 4 minutes. Then add minced garlic and sauté just until fragrant, which should take about 30 seconds. This step builds the flavor base, infusing the oil with sweetness and spicy notes.

Step 2: Add Chicken and Seasonings

Next, nestle in the chicken breasts along with fire-roasted corn and diced green chiles. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. These spices bring smoky warmth and the unmistakable zest that makes the soup so memorable. Give everything a gentle stir to mix the seasonings evenly around the chicken and veggies.

Step 3: Simmer the Soup

Pour in the chicken stock and raise the heat to bring the mixture to a boil. Once boiling, reduce to a simmer and cover the pot. Let it cook for about 25 minutes, allowing the chicken to fully cook through and the flavors to meld together deeply. This slow simmer also helps the corn’s sweetness seep into the broth for extra richness.

Step 4: Shred the Chicken

Carefully remove the chicken breasts from the pot and shred them using two forks into bite-sized pieces. Return the shredded chicken to the pot, stirring to combine. This gives the soup hearty texture and makes it perfect for spooning.

Step 5: Make It Creamy

Now for the best part! Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Lower the heat and let the soup simmer gently for 3 more minutes. This keeps everything warm while melting the cheese and blending the creamy, tangy, and fresh flavors into the broth.

Step 6: Garnish and Serve

Scoop generous bowls of the Mexican street corn soup into serving dishes. Top each bowl with a hearty sprinkle of crumbled queso fresco. This final touch adds a salty, crumbly contrast that completes the flavor profile and truly makes the soup sing.

How to Serve Mexican Street Corn Soup

Garnishes

Besides the crumbled queso fresco, fresh cilantro leaves are an amazing garnish, adding brightness and a burst of color. A squeeze of extra lime juice or a dusting of Tajín on top can amplify the boldness. For those who like some extra heat, finely diced jalapeños or a drizzle of hot sauce bring an exciting kick.

Side Dishes

This soup shines on its own but pairs beautifully with warm, crusty bread to soak up every last drop. Consider serving with a fresh green salad dressed lightly with lime vinaigrette or some classic Mexican street snacks like tortilla chips or elote (Mexican grilled corn) for a festive meal.

Creative Ways to Present

For a fun twist, serve this soup in small individual mugs or hollowed-out mini bell peppers for a party appetizer. You can also layer it in a glass with crumbled tortilla chips and cheese for a deconstructed Mexican street corn experience that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup tastes just as fantastic the next day. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to cool the soup completely before refrigerating to keep the textures and flavors intact.

Freezing

This soup freezes well but is best without the sour cream and cheese added in advance, as dairy can sometimes separate when frozen. If you plan to freeze, hold off on stirring in those ingredients. Freeze the soup liquid separately in freezer-safe containers for up to 3 months.

Reheating

When you’re ready to enjoy leftovers, thaw the soup in the refrigerator overnight if frozen. Reheat gently on the stovetop over low to medium heat. Stir in fresh sour cream, cheese, lime juice, and cilantro after reheating to keep that creamy, fresh brightness just like the first time.

FAQs

Can I make this soup vegetarian?

Absolutely! Swap the chicken stock for vegetable broth and omit the chicken. You can add extra beans or roasted vegetables for heartiness without losing the delicious street corn flavors.

What if I don’t have Tajín seasoning?

Tajín is a chili-lime seasoning essential for authentic flavor, but if you don’t have it, mix chili powder with a pinch of salt and a squeeze of lime juice to mimic its tangy zest.

Can I use fresh corn instead of frozen?

Yes! Fresh corn will add extra sweetness and texture. Simply cut kernels off about 3-4 ears of corn. If using fresh, consider roasting the corn slightly for that smoky flavor.

Is this soup spicy?

The heat is mild to moderate thanks to jalapeño and spices. You can adjust the spice level by using fewer jalapeños or removing seeds. For more heat, leave seeds in or add a splash of hot sauce when serving.

What’s the best way to shred the chicken?

Using two forks works great for shredding cooked chicken breasts. Simply hold one fork steady while pulling the chicken apart with the other. Alternatively, use your hands once cool enough to handle.

Final Thoughts

This Mexican Street Corn Soup has quickly become a favorite comfort food and a show-stopper at dinner parties. Its blend of smoky, creamy, tangy, and spicy flavors captures the essence of Mexican street food in every luscious spoonful. I can’t wait for you to try it and bring a little fiesta to your table—because this soup is truly special, easy to make, and utterly delicious.

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