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Mexican Street Corn Soup

A creamy and flavorful soup inspired by the beloved Mexican street corn, this dish delivers vibrant flavors and easy preparation, perfect for a comforting meal any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn or fresh corn
  • 1 (4 oz.) can diced green chiles
Spices and Seasoning
  • 1 tbsp Tajín seasoning Adjust to taste
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
Liquid Ingredients
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Finishing Ingredients
  • 2 cups sour cream or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco For topping

Method
 

Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until softened, about 3–4 minutes.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Toss in chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and black pepper.
  4. Pour in chicken stock and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes until the chicken is fully cooked.
  5. Remove chicken breasts and shred into bite-sized pieces. Return shredded chicken to the pot.
  6. Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let simmer on low for another 3 minutes until well combined and creamy.
  7. Ladle soup into bowls and top with crumbled queso fresco.

Notes

For a vegetarian version, substitute chicken with chickpeas or tofu and use vegetable broth. This soup tastes better the next day as the flavors meld, and refrigerates well for 3–4 days. It can also be frozen for up to 3 months. Reheat gently on the stove.