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Delicious bowl of Mexican Street Corn Soup topped with cilantro and lime

Mexican Street Corn Soup

A creamy and spicy soup that captures the vibrant flavors of Mexican street corn, perfect for cozy weeknights or unexpected guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main 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
  • 0.5 tsp table salt
  • 0.25 tsp finely ground black pepper
  • 4 cups chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • 0.5 cup shredded Monterey Jack cheese
  • 1 juice of one lime
  • 0.25 cup chopped cilantro
  • 0.5 cup crumbled queso fresco

Method
 

Cooking Instructions
  1. 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.
  2. Add chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in chicken stock and bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
  4. Remove chicken, shred it up, and return it to the pot.
  5. Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes.
  6. Serve in bowls, topped with crumbled queso fresco and additional cilantro if desired.

Notes

This soup will keep in the fridge for up to 4 days or can be frozen for up to 3 months. For a vegetarian twist, swap chicken for black beans or tofu. Experiment with spices for extra flavor.