Craving a comforting bowl of something creamy, spicy, and downright delicious?

The moment you take your first spoonful of Mexican Street Corn Soup, your taste buds will dance with joy! This recipe is a fantastic way to enjoy the vibrant flavors of classic Mexican street corn in a warm, hearty soup. It’s quick, creamy, and can be all made in one pot — perfect for cozy weeknights or unexpected guests. Let’s dive into this mouthwatering experience!

Why make this recipe

Why grab takeout when you can whip up this easy dish at home? Here are three reasons you’ll absolutely love it:

Simple cleanup: One pot means less scrubbing later. Yes, please!
Family-friendly: Kids love it — who can resist cheesy, flavorful goodness?
Affordable ingredients: Most of what you need is budget-friendly and probably already in your pantry.

And let’s be honest here, who doesn’t appreciate a big bowl of comfort food?

Ingredients

You don’t need fancy stuff — just these basics!

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

Directions

Time to get cooking! Follow these simple steps for an unforgettable soup experience:

Heat olive oil in a large pot over medium-high heat. Sauté the red onion and jalapeño for 3-4 minutes until softened, then add garlic and cook for 30 seconds.
Add chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
Pour in chicken stock and bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
Remove chicken, shred it up, and return it to the pot.
Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes.
Serve in bowls, topped with crumbled queso fresco and additional cilantro if desired.

How to make Mexican Street Corn Soup (Overview)

Making this Mexican Street Corn Soup is a breeze! Start by sautéing the veggies to release those fragrant aromas — just a few minutes, and your kitchen will smell divine. Then, add your chicken and corn goodies, let it simmer, and let the magic happen. Don’t forget to shred that chicken; it gives you all the feels! Pro tip: Don’t skip toasting the garlic — it makes all the difference for a rich, savory depth of flavor.

How to serve Mexican Street Corn Soup

This soup looks as good as it tastes! Serve it in a bold, colorful bowl for a pop of cheer, and don’t skimp on the toppings. Picture a sprinkle of crumbled queso fresco, a handful of bright green cilantro, and a squeeze of lime — talk about a feast for the senses! Serve with warm tortillas or tortilla chips for a delightful crunch. The aroma alone will have everyone gathering around the table.

How to store Mexican Street Corn Soup

Planning for leftovers? This soup will keep in the fridge for up to 4 days or can be frozen for up to 3 months. Just make sure to cool it completely before transferring it to an airtight container. When you’re ready to enjoy it again, reheat in a pot over medium heat, stirring gently until warmed through.

Tips to make Mexican Street Corn Soup

Swap chicken for black beans or tofu for a vegetarian twist.
Experiment with spices! Add some smoked paprika for an extra layer of flavor.
If you like a bit of heat, leave the jalapeño seeds in.
Use low-fat sour cream or yogurt for a lighter version without sacrificing creaminess.
Serve with a side of jalapeño cornbread for a match made in heaven!

Variation

Feeling adventurous? Try adding some chopped bell peppers or zucchini for more veggies, or go totally plant-based by swapping in coconut milk instead of sour cream and chickpeas for the protein. You can even embrace the spirit of fusion by tossing in some curry spices for an unexpected, tasty twist.

FAQs

1. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors have had a chance to meld. Just heat it up on the stove and enjoy!

2. Can I freeze the soup?
Yes! It freezes well. Just store it in an airtight container and thaw it in the fridge overnight before reheating.

3. What can I substitute for chicken?
Feel free to use shredded rotisserie chicken for a shortcut, or go with black beans for a vegetarian option.

📌 Pin this recipe for your next cozy dinner night!