Go Back
–+ servings
Mexican Street Corn Soup

Savory Mexican Street Corn Soup That Warms the Soul

Creamy Mexican Street Corn Soup combines smoky sweetness and zesty flavors, making it a comforting dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil for sautéing
  • 1 Red Onion chopped
  • 1 Jalapeño diced
  • 3 Garlic Cloves minced
  • 2 Skinless, Boneless Chicken Breasts can use rotisserie chicken
  • 4 cups Fire-Roasted Frozen Corn or fresh corn
  • 1 can Diced Green Chiles
  • 1 tablespoon Tajín Seasoning or chili powder with lime zest
  • 1 teaspoon Ground Cumin or coriander powder
  • 1 tablespoon Chili Powder or paprika
  • Table Salt and Black Pepper to taste
  • 6 cups Chicken Stock or vegetable broth for vegetarian option
For Creaminess and Topping
  • ½ cup Sour Cream or Greek Yogurt can substitute with dairy-free options
  • 1 cup Monterey Jack Cheese can use cheddar cheese
  • 1 Lime Juice or lemon juice
  • Cilantro for garnish; substitute with parsley if desired
  • Queso Fresco can use feta cheese

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions for Creamy Mexican Street Corn Soup
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño, sautéing for 3-4 minutes until softened. Toss in 3 minced garlic cloves for another 30 seconds.
  2. Incorporate 2 skinless, boneless chicken breasts, 4 cups of fire-roasted frozen corn, and 1 can of diced green chiles. Season with 1 tablespoon of Tajín, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, and salt and pepper to taste. Stir to combine.
  3. Pour in 6 cups of chicken stock, bringing it to a vigorous boil. Reduce heat to simmer, cover, and cook for 25 minutes.
  4. Carefully remove the chicken and shred it into bite-sized pieces. Return to the pot and stir to combine.
  5. Stir in ½ cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice from 1 lime. Mix thoroughly and simmer for an additional 3 minutes.
  6. Ladle the soup into bowls, sprinkle with crumbled queso fresco and garnish with fresh cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best flavor, use fire-roasted corn and adjust spice levels to suit your taste. Consider using dairy-free alternatives to adapt the recipe for dietary preferences.

Tried this recipe?

Let us know how it was!