Savor the Best Mexican Street Corn Soup in 40 Minutes!

Enjoy this heartwarming Mexican Street Corn Soup, combining delicious flavors and quick prep for an unforgettable meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Soup

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil A heart-healthy fat for sautéing.
1 cup red onion Chopped, adds sweetness.
1 medium jalapeño Adjust for preferred heat.
3 cloves garlic Minced for flavor enhancement.
1 pound skinless boneless chicken breasts Lean protein.
4 cups fire-roasted frozen corn For smoky sweet flavor.
1 can diced green chiles Adds subtle heat.

For the Seasoning

1 tablespoon Tajín seasoning Authentic Mexican flavor.
1 teaspoon ground cumin Earthy essence.
1 teaspoon chili powder Rich flavors boost.
to taste table salt Enhances flavor.
to taste ground black pepper Adds warmth.

For the Creamy Finish

4 cups chicken stock or low-sodium chicken broth The base.
1 cup sour cream or Greek yogurt Adds richness.
1 cup Monterey Jack cheese Melts beautifully.
2 tablespoons lime juice Brightens the flavor.
¼ cup chopped cilantro Fresh flavor.

For the Garnish

½ cup crumbled queso fresco Extra creaminess.
as needed lime wedges Zesty kick.
as needed chopped cilantro for garnish Fresh finish.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, drizzle in 2 tablespoons of olive oil and warm it over medium-high heat. Add 1 cup of chopped red onion and 1 medium jalapeño, stirring occasionally for 3-4 minutes, until the vegetables are soft and fragrant.
Toss in 3 minced garlic cloves and sauté for an additional 30 seconds. Next, add 1 pound of skinless boneless chicken breasts, 4 cups of fire-roasted frozen corn, and 1 can of diced green chiles to the pot. Season with 1 tablespoon of Tajín, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste.
Pour in 4 cups of chicken stock or low-sodium chicken broth, bringing it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
After 25 minutes, carefully lift the chicken breasts out of the pot and place them on a cutting board. Shred the chicken and return it to the pot, stirring everything together.
Stir in 1 cup of sour cream (or Greek yogurt), 1 cup of Monterey Jack cheese, 2 tablespoons of lime juice, and ¼ cup of chopped cilantro. Let the soup simmer for another 3 minutes.
Ladle the soup into bowls, topping each serving with crumbled queso fresco, lime wedges, and extra cilantro.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 400IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Use fresh or frozen corn for the best flavor. Adjust jalapeño for heat preference. Store without dairy for better freezing.

Tried this recipe?

Let us know how it was!