As I stood in my kitchen, the scent of sautéed onions mingling with garlic wafted through the air, instantly transporting me to a vibrant Mexican street market. This Mexican Street Corn Soup is my homage to those flavors, capturing the essence of warm summer nights and fresh, roasted corn bursting with life. With just thirty minutes of your time, you can whip up this comforting bowl of deliciousness. It's not only a feast for the senses but also a crowd-pleaser—perfect for cozy family dinners or gatherings with friends. Plus, it’s freezer-friendly, making it a go-to recipe for busy weeks ahead. So, are you ready to transform your kitchen into a little slice of Mexico?
Why is This Soup So Irresistible?
Simplicity: This Mexican Street Corn Soup comes together in just 40 minutes, making it perfect for weeknight meals or last-minute gatherings.
Flavor Explosion: The combination of fire-roasted corn, spices, and creamy cheese creates a vibrant taste that will transport you right to Mexico.
Health-Packed: With lean chicken and fresh veggies, you’re serving up nutrition without sacrificing flavor.
Versatile Delight: Enjoy it on its own or pair it with warm tortillas for a complete meal. You can even customize it with your favorite toppings for an extra flair.
Crowd-Pleaser: Serve it at your next gathering, and watch your friends and family come back for seconds! For more fun Mexican-inspired recipes, check out our delightful Mexican Taco Pasta and Homemade Guacamole.
Mexican Street Corn Soup Ingredients
Get ready to dive into the flavors of Mexico!
For the Soup Base
- Olive oil – Great for sautéing and adds a rich, flavorful base.
- Medium red onion – Provides a sweet and savory kick when cooked.
- Jalapeño – Gives your soup a delightful heat; remove the seeds for less spice.
- Garlic – Freshly minced for a warm, aromatic essence.
- Boneless, skinless chicken breasts – A lean protein that makes the soup hearty.
- Fire-roasted corn – If you can roast it fresh, it adds depth; canned works just as well!
- Diced green chiles – These add a tangy twist; choose mild or hot based on your preference.
- Tajín seasoning – This brings a zesty flavor profile, key for that authentic taste.
- Ground cumin – Earthy and warm, it’s essential for depth of flavor.
- Chili powder – For a gentle warmth that rounds out the spice.
- Salt – Enhance all the flavors but remember to adjust to your taste.
- Black pepper – Freshly cracked adds a finishing touch of heat.
- Chicken stock – Choose low-sodium for a healthier option without sacrificing flavor.
For Creaminess
- Sour cream or full-fat Greek yogurt – Use either for a creamy, tangy finish.
- Shredded Monterey Jack cheese – It melts beautifully, adding richness and zest.
For Topping & Freshness
- Lime – Freshly juiced, it brightens up the entire dish.
- Chopped fresh cilantro – It adds a refreshing note—don’t skip this if you love it!
- Crumbled queso fresco – The perfect finishing touch for flavor and texture!
Enjoy your adventure as you prepare this scrumptious Mexican Street Corn Soup!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the diced red onion and jalapeño, cooking for 3-4 minutes until the onion is translucent and fragrant. Stir in the minced garlic and sauté for an additional 30 seconds, allowing its aroma to fill your kitchen.
Step 2: Combine the Main Ingredients
Next, add the boneless, skinless chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir well to evenly coat the chicken and veggies with the spices, creating a flavorful mixture for your Mexican Street Corn Soup.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock, bringing the mixture to a hearty boil. Once it’s bubbling, reduce the heat to a gentle simmer, cover the pot, and let it cook for 25 minutes until the chicken is fully cooked and tender. You'll know it's ready when the chicken is no longer pink in the center.
Step 4: Shred the Chicken
After simmering, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot. Stir the shredded chicken back into the soup, infusing it with all the delicious flavors.
Step 5: Add Creaminess and Flavor
Lower the heat and stir in ½ cup of sour cream or Greek yogurt along with 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Mix until everything is well combined and creamy, letting it simmer for another 3 minutes. This step transforms your Mexican Street Corn Soup into a comforting bowl of goodness.
Step 6: Serve and Garnish
Ladle the hot soup into serving bowls, finishing each bowl with crumbled queso fresco and a sprinkle of chopped fresh cilantro. This final touch not only adds visual appeal but enhances the flavor profile of your Mexican Street Corn Soup, making it irresistibly delightful.
Mexican Street Corn Soup Variations
Feel free to experiment and make this Mexican Street Corn Soup your own with these delightful twists!
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Vegetarian Option: Replace chicken with black beans or chickpeas for a hearty, protein-packed soup. Just add them during the simmering stage for maximum flavor.
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Creamy Vegan: Swap the sour cream for coconut yogurt and use silken tofu instead of chicken to maintain that creamy texture while keeping it plant-based. It’s a rich, tropical twist!
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Spicy Kick: If you love heat, toss in some diced poblano peppers along with the jalapeño for an extra layer of flavor. This will create a gorgeous spicy depth that heat seekers will enjoy!
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Extra Freshness: Add in a handful of baby spinach or kale during the last few minutes of cooking. It not only boosts the nutrition but also brings a lovely green color to your soup.
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Lemon Zest: For a citrusy zing, try adding lemon zest alongside the lime juice. It brightens up the flavors and gives a refreshing twist to each bite.
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Cheesy Delight: Go wild with the cheesy goodness! Try mixing in different cheeses like pepper jack or even a sprinkle of cotija for a unique flavor. This will make your soup even more decadent.
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Southwestern Touch: Enhance the soup with corn tortillas for a Southwestern flair. Simply cut them into strips, fry until crispy, and use them as a crunchy topping.
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Smoky Flavor: Want that extra depth? Add a chipotle pepper in adobo sauce when simmering the soup. It’ll infuse your dish with an irresistible smoky warmth.
Each of these variations can add a unique twist to your Mexican Street Corn Soup, keeping your family and friends excited about each bowl! For more delicious flavor variations, explore our vibrant Mexican Taco Pasta or try experimenting with our creamy Homemade Guacamole as a side!
What to Serve with Mexican Street Corn Soup?
The flavors of this vibrant soup set the perfect stage for a delightful meal.
- Crispy Tortilla Chips: These provide a satisfying crunch that complements the creamy soup and are perfect for dipping.
- Fresh Avocado Salad: Creamy avocado mixed with lime and cilantro adds a refreshing contrast and enhances the soup's flavors.
- Cornbread: Sweet and fluffy cornbread pairs beautifully, soaking up the soup and adding a homey touch.
- Grilled Shrimp Tacos: Juicy, slightly spicy tacos bring a burst of flavor and make for a fun, festive combo.
- Mexican Rice: Fluffy rice seasoned with spices provides a hearty, filling side to balance out the soup’s creaminess.
- Pickled Red Onions: Their tangy crunch cuts through the richness, providing a pop of bright flavor with every spoonful.
- Virgin Mojito: A refreshing mint and lime drink will cleanse your palate while enhancing the overall dining experience.
- Churros with Chocolate Sauce: End your meal on a sweet note; crispy churros dipped in rich chocolate create a perfect dessert pairing.
- Lime Water: A simple lime-infused water adds refreshing zest, complementing the vibrant flavors of your meal.
Helpful Tricks for Mexican Street Corn Soup
Choose Fresh Ingredients: Opt for fresh corn if possible; it elevates the soup's flavor. If using canned corn, make sure it’s fire-roasted for that smoky taste.
Adjust the Spice: Customize the heat by adding or reducing the jalapeño. For a milder soup, remove the seeds and membranes where the heat lies.
Perfectly Shredded Chicken: Shred your chicken while it’s still warm for easier handling and better absorption of flavors, ensuring a cozy texture in your Mexican Street Corn Soup.
Avoid Overcooking: Don’t let the soup simmer for too long after adding the cheese and sour cream. This prevents the dairy from curdling and keeps the texture creamy.
Store Wisely: This soup freezes beautifully! Make a double batch and portion it out before freezing for quick meals on busy days.
Garnish Generously: Don’t hold back on the toppings! Fresh cilantro and queso fresco not only add flavor but also make each bowl visually delightful.
Make Ahead Options
These Mexican Street Corn Soup preparations are a game-changer for busy home cooks! You can sauté the onions, jalapeños, and garlic—up to 24 hours ahead—and store them in an airtight container in the refrigerator to maintain freshness. The soup base (without any dairy) can also be made 3 days in advance; just prepare it, let it cool, and refrigerate. When you’re ready to serve, simply reheat the soup on the stove, stir in the sour cream and cheese, and let it simmer for a few minutes. This not only saves time but ensures your soup is just as delicious and comforting on the day you serve it as it was when first made!
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftover Mexican Street Corn Soup in an airtight container in the fridge for up to 3 days. Make sure it cools down to room temperature before sealing.
Freezer: For longer storage, freeze portions in freezer-safe containers or bags, removing as much air as possible. It can last up to 3 months without losing flavor.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat on the stovetop or in the microwave until hot. Add a splash of chicken stock if it seems thick.
Avoiding Separation: If reheating from frozen, ensure you mix well before serving to prevent the soup from separating, keeping it creamy and delightful.
Mexican Street Corn Soup Recipe FAQs
How do I choose the best corn for this soup?
Absolutely! For the best flavor, choose fresh, fire-roasted corn if possible. Look for plump kernels with a bright yellow hue, avoiding those with dark spots all over. If opting for canned corn, ensure it’s fire-roasted to maintain a smoky taste – that's the secret to capturing that authentic street corn vibe!
What’s the best way to store leftover Mexican Street Corn Soup?
You can store your delightful Mexican Street Corn Soup in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool down to room temperature before sealing the container. This helps prevent any steaming and keeps every spoonful fresh and delicious.
Can I freeze Mexican Street Corn Soup?
Yes, indeed! To freeze, portion the soup into freezer-safe containers or bags, removing as much air as you can to prevent freezer burn. It can last up to 3 months in the freezer, making it a fantastic option for quick meals. When you're ready to enjoy it, simply thaw overnight in the fridge, then reheat gently.
What if my soup turns out too thick or too thin?
Very good question! If your Mexican Street Corn Soup ends up too thick after cooking, you can easily thin it out by stirring in a bit of chicken stock or water until you reach the desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a few minutes to allow some of the liquid to evaporate and thicken it up.
Is this soup suitable for individuals with dietary restrictions?
Definitely! This Mexican Street Corn Soup can be made gluten-free by ensuring all your seasonings and stocks are certified gluten-free. Also, you can substitute the chicken with grilled zucchini or mushrooms for a vegetarian option. Additionally, you can use dairy-free yogurt and cheese alternatives to accommodate lactose intolerance.
Can I add extra toppings or ingredients to this soup?
The more the merrier! Feel free to customize your Mexican Street Corn Soup with additional toppings like avocado slices, crispy tortilla strips, or diced tomatoes for extra freshness. You could even incorporate black beans for added protein or switch up the cheese to suit your taste. Enjoy experimenting!
Irresistible Mexican Street Corn Soup That Warms the Soul
Equipment
- large pot or Dutch oven
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium red onion
- 1 medium jalapeño remove seeds for less spice
- 3 cloves garlic minced
- 1 pound boneless, skinless chicken breasts
- 2 cups fire-roasted corn fresh or canned
- 1 can diced green chiles mild or hot
- 1 tablespoon Tajín seasoning
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt to taste
- 1 teaspoon black pepper freshly cracked
- 4 cups chicken stock low-sodium
For Creaminess
- ½ cup sour cream or full-fat Greek yogurt
- 1 cup shredded Monterey Jack cheese
For Topping & Freshness
- 1 medium lime juiced
- ¼ cup chopped fresh cilantro
- ½ cup crumbled queso fresco
Instructions
Step-by-Step Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and jalapeño, cooking for 3-4 minutes until the onion is translucent. Stir in the minced garlic and sauté for an additional 30 seconds.
- Add the boneless, skinless chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir well to coat evenly.
- Pour in 4 cups of chicken stock and bring to a boil. Once bubbling, reduce heat to a simmer, cover, and cook for 25 minutes until chicken is cooked through.
- Carefully remove the chicken breasts, shred them into bite-sized pieces, and return to the pot. Stir the shredded chicken into the soup.
- Lower the heat and stir in ½ cup of sour cream or Greek yogurt, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Mix until well combined and creamy; let it simmer for another 3 minutes.
- Ladle the soup into bowls, garnishing with crumbled queso fresco and chopped fresh cilantro.
