Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp. olive oil; 1 small red onion; 1 medium jalapeno; 3 cloves garlic, minced; 2 (12 oz.) skinless, boneless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn or fresh corn or other frozen corn; 1 (4 oz.) can diced green chiles; 1 tbsp. Tajin seasoning; 2 tsps. ground cumin; 2 tsps. chile powder; 1/2 tsp table salt; 1/4 tsp finely ground black pepper; 4 cups (32 oz.) chicken stock or low-sodium chicken broth; 2 cups sour cream (full-fat) or Greek yogurt (full fat); 1/2 cup shredded Monterey Jack cheese; juice of one lime; 1/4 cup chopped cilantro; 1/2 cup crumbled queso fresco; lime wedges and chopped cilantro for garnish

Print Recipe

Introduction to Mexican Street Corn Soup

Picture this: a chilly evening after a long day of work, and you’re searching for something that’ll wrap you in warmth and flavor. That’s when I whip up my Mexican Street Corn Soup! It’s a creamy, comforting dish inspired by the vibrant flavors of classic Mexican street corn. This recipe is perfect for busy nights when you crave something hearty yet simple to prepare. With the right blend of spices, this soup transforms ordinary nights into extraordinary cozy dinners, making it an essential part of my family’s culinary repertoire.

Why You’ll Love This Mexican Street Corn Soup

This Mexican Street Corn Soup is a lifesaver for busy moms and professionals alike. It’s incredibly easy to make, taking just 45 minutes from prep to plate. The creamy texture combined with a burst of flavor will have your family begging for seconds. Plus, it’s a one-pot wonder, so there’s minimal cleanup! It’s like getting all the street corn goodness in a cozy bowl—how can you resist?

Ingredients for Mexican Street Corn Soup

Let’s gather our ingredients for this flavorful Mexican Street Corn Soup. Each one plays a vital role in bringing the essence of this dish to life:

Olive oil: For sautéing the aromatics and adding healthy fats.
Red onion: This sweet and flavorful base enhances the overall taste.
Jalapeño: A fresh kick that brings warmth. You can adjust how much you use based on your spice preference.
Garlic: Minced for that aromatic punch, enhancing all the other flavors.
Skinless, boneless chicken breasts: The protein star of the dish; they become tender and juicy as they simmer with the broth.
Fire-roasted frozen corn: Adds a nuanced, slightly smoky flavor. Fresh corn works wonderfully too if you can find it!
Diced green chiles: These lend a mild heat and elevate the soup’s depth.
Tajín seasoning: This Mexican spice blend infuses a zesty twist. A touch makes a world of difference.
Ground cumin and chilie powder: These spices are essential for giving that authentic Mexican taste.
Table salt and black pepper: Essential seasonings to enhance flavors throughout the soup.
Chicken stock or low-sodium chicken broth: Forms the soup’s hearty base. Using low sodium can help control the overall saltiness.
Sour cream or Greek yogurt: Adds creaminess that makes this soup indulgent. Full-fat versions yield the best results.
Shredded Monterey Jack cheese: Melts beautifully, adding a delightful creaminess to each bite.
Lime juice: A splash of acidity brightens everything up; fresh lime is key!
Chopped cilantro: A fresh herb that adds color and flavor, rounding out the dish.
Queso fresco: A crumbly cheese that serves as a perfect garnish; it’s mild and adds a lovely texture.
Lime wedges and additional cilantro for garnish: They elevate the presentation while inviting extra flavor.

Remember, you can find all the exact measurements at the bottom of the article and easily print the recipe for your next culinary adventure! The beauty of this soup is its flexibility; feel free to experiment based on your pantry or personal tastes. Enjoy discovering the amazing flavors of this recipe!

How to Make Mexican Street Corn Soup

Now, let’s dive into the step-by-step process of making this delightful Mexican Street Corn Soup. I promise it’s straightforward and rewarding. Grab your favorite pot, and let’s get cooking!

Step 1: Sauté the Aromatics

Start by heating that olive oil in a large pot or Dutch oven over medium-high heat.

Add in your chopped red onion and diced jalapeño. Sauté them together for about 3 to 4 minutes, until the onions soften.

Their wonderful aroma will fill your kitchen!

Next, throw in the minced garlic and stir for another 30 seconds. Just keep an eye on it to make sure the garlic doesn’t burn. Trust me, burnt garlic isn’t the flavor we want.

Step 2: Add Chicken and Corn

Now it’s time to bring in the stars of the show.

Add the skinless, boneless chicken breasts, along with the fire-roasted corn and that can of diced green chiles.

Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper.

This blend of spices will transport your taste buds straight to a sunny street corner in Mexico.

Step 3: Simmer the Soup

Pour in the chicken stock or low-sodium broth, stirring all the ingredients together.

Bring the mixture to a boil; then reduce the heat to a simmer.

Cover the pot and let it all cook for 25 minutes.

Patience is key! This is where the flavors meld together beautifully.

Step 4: Shred Chicken and Combine

Once the time is up, carefully remove the chicken from the pot.

Let it rest for a few moments, then shred it into bite-sized pieces using two forks. It should be tender and juicy.

Return the shredded chicken to the pot, giving everything a good stir. Your soup is really starting to come together now!

Step 5: Stir in Creamy Ingredients

Next, lower the heat and gently stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro.

This is where the soup gets its creamy, indulgent texture that makes it truly irresistible.

Let it simmer on low for another 3 minutes, allowing all the creamy goodness to blend in perfectly.

Step 6: Serve and Garnish

Now, it’s time to enjoy your culinary creation!

Scoop the soup into bowls and top with crumbled queso fresco, lime wedges, and additional cilantro for garnish.

Your homemade Mexican Street Corn Soup is ready to warm your heart and soul. Trust me, everyone will be asking for seconds!

Tips for Success

Use fresh corn when it’s in season for a sweeter flavor.
Adjust the spiciness by varying the amount of jalapeño.
Shred and use rotisserie chicken for even faster prep!
Make the soup ahead of time; it reheats beautifully.
Don’t skip the lime juice—it brightens all the flavors!
Feel free to add avocado slices for an extra creamy touch.

Equipment Needed

Large pot or Dutch oven: A must for cooking the soup; a deep skillet works too.
Cutting board and knife: For chopping all those fresh ingredients.
Wooden spoon or spatula: Essential for stirring your soup as it simmers.
Meat thermometer: Helpful for ensuring chicken is fully cooked; however, it’s optional.
Bowls and ladle: For serving this delicious soup to your family.

Variations

Vegetarian version: Substitute chicken with black beans or chickpeas for a plant-based protein.
Spicy twist: Add diced serrano pepper or a dash of hot sauce for an extra kick!
Lower fat option: Use skim milk or low-fat yogurt instead of sour cream for a lighter soup.
Mexican street corn-inspired: Add grilled corn or top with crushed tortilla chips for a street-style crunch.
Herbaceous boost: Experiment with fresh basil or parsley in place of cilantro for a different flavor profile.
Cheesy upgrade: Mix in pepper jack cheese for a spicy, melty finish!

Serving Suggestions

Serve with crusty bread: A warm, rustic bread is perfect for dipping into the soup.
Pair with a fresh salad: A simple green salad with lime vinaigrette complements the flavors beautifully.
Drink options: Enjoy with a chilled Mexican beer or a refreshing agua fresca.
Presentation: Garnish with lime wedges and extra cilantro for a pop of color.

FAQs about Mexican Street Corn Soup

Can I make Mexican Street Corn Soup ahead of time?

Absolutely! In fact, this soup tastes even better the next day as the flavors meld together beautifully. Just store it in the fridge after it cools.

How can I adjust the spice level in the soup?

You can easily tailor the spice level! Use less jalapeño for a milder soup or add in more jalapeño if you prefer a good kick. You can also mix in some hot sauce before serving.

What can I use instead of sour cream?

If you’re looking for alternatives, Greek yogurt provides a similar creaminess but with added protein. Silken tofu could also be blended for a dairy-free option.

Can I freeze Mexican Street Corn Soup?

Yes, you can! Just ensure it’s cooled completely before transferring to an airtight container. It should keep well in the freezer for up to three months.

What do I serve with this soup?

This soup pairs perfectly with crusty bread, a simple salad, or even some homemade tortilla chips for that extra crunch!

Final Thoughts

There’s something absolutely heartwarming about a bowl of Mexican Street Corn Soup. It’s not just a meal; it’s a cozy hug on a plate. As you sit down with your family, each spoonful delivers a delightful blend of comfort and zest. This soup has a way of turning an ordinary weeknight into a special occasion.

I hope this recipe brings joy to your kitchen, just as it has to mine. So, grab your ingredients, and let the flavors carry you away. Happy cooking, and may every sip fill your home with love and warmth!