Name: Mexican Street Corn Soup: 5 Amazing Flavors to Savor
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
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; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; ½ tsp table salt; ¼ 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); ½ cup shredded Monterey Jack cheese; Juice of one lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco

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Mexican Street Corn Soup is a delightful dish that combines the essence of Mexican street food in a comforting bowl. This soup features tender chicken, sweet corn, and zesty seasonings, topped with fresh cilantro and crumbled queso fresco. It’s a perfect blend of flavors that warms your soul and satisfies your taste buds. Whether you’re enjoying a cozy night in or hosting a gathering, this soup will surely impress your guests and family!

Why You’ll Love This Mexican Street Corn Soup

This Mexican Street Corn Soup is not just any ordinary soup; it’s a culinary adventure packed with flavors and textures. Here are a few reasons to love it:

Comfort Food: It’s a warm, comforting dish that feels like a hug in a bowl.
Quick Preparation: With a total time of just 45 minutes, it’s perfect for a weeknight dinner.
Nutritious: Packed with chicken and corn, it’s a healthy choice full of vitamins.
Versatile: You can easily modify it to create a vegan Mexican street corn soup or a spicy corn soup recipe.
Delicious Toppings: Enjoy it with various toppings like cilantro, cheese, and lime.
Authentic Flavor: It captures the essence of traditional street corn with a creamy twist.

Ingredients for Mexican Street Corn Soup

Gather these items:

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
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ 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)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

How to Make Mexican Street Corn Soup Step-by-Step

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Step 3: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
Step 4: Remove the chicken breasts, shred them, and return to the pot.
Step 5: Stir in the sour cream or Greek yogurt, Monterey Jack cheese, lime juice, and cilantro. Serve topped with crumbled queso fresco.

Pro Tips for the Best Mexican Street Corn Soup

Keep these in mind:

Adjust spice levels by adding more or less jalapeño and chili powder.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Freeze leftovers for up to 2 months.
For a healthier twist, substitute sour cream with Greek yogurt for a healthy Mexican street corn soup recipe.
Enhance the flavors by adding lime juice and fresh cilantro at the end.

Best Ways to Serve Mexican Street Corn Soup

Here are some ideas to make your meal even better:

Serve it with lime wedges and extra cilantro for a fresh kick.
Pair it with tortilla chips for a satisfying crunch.
Try it as a base for an elote soup by adding feta cheese and chili powder on top.

How to Store and Reheat Mexican Street Corn Soup

To store, allow the soup to cool completely, then transfer it to airtight containers. It will keep well in the refrigerator for up to 3 days. For meal prep, this recipe is perfect as you can make a big batch and freeze leftovers for up to 2 months. To reheat, simply warm it on the stovetop over medium heat until heated through.

Frequently Asked Questions About Mexican Street Corn Soup

What’s the secret to perfect Mexican Street Corn Soup?

The secret lies in using fire-roasted corn and fresh spices, which elevate the flavors and give the soup its authentic taste. A hint of lime juice adds freshness.

Can I make Mexican Street Corn Soup ahead of time?

Absolutely! This soup can be prepared ahead of time, making it perfect for meal prep. Just store it in the refrigerator and reheat when you’re ready to eat.

How do I avoid common mistakes with Mexican Street Corn Soup?

To avoid common mistakes, ensure not to overcook the chicken, as it can become dry. Also, taste and adjust the seasoning before serving for the best flavor.

Variations of Mexican Street Corn Soup You Can Try

Here are some creative twists to consider:

For a vegan Mexican street corn soup, substitute chicken with black beans and use vegetable broth.
Add diced potatoes or zucchini for a heartier version of this Mexican corn chowder.
Incorporate roasted red peppers for a smoky flavor.

With these variations and tips, your Mexican Street Corn Soup will impress anyone at your dinner table!

Mexican Street Corn Soup: 5 Amazing Flavors to Savor

Author: Jannet Lisa
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Mexican Street Corn Soup is a delightful blend of flavors, featuring tender chicken, sweet corn, and zesty seasonings, topped with fresh cilantro and crumbled queso fresco.

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
Remove the chicken breasts, shred them, and return to the pot.
Stir in the sour cream or Greek yogurt, Monterey Jack cheese, lime juice, and cilantro. Serve topped with crumbled queso fresco.