Mexican Street Corn Soup

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Created on August 28th, 2025 at 05:44 pm

Street corn soup with jalapeños and cheese

Bold, Creamy, and Bursting with Flavor 🌽

Craving the bold, zesty magic of Mexican street corn but want it in a cozy, spoonable form? This Mexican Street Corn Soup brings together fire-roasted corn, juicy chicken, tangy lime, and creamy cheese for a rich and satisfying meal. It’s a perfect fusion of comfort food and street food—ideal for chilly nights, game day gatherings, or busy weeknights when you want big flavor without hours in the kitchen. With simple ingredients and just under 50 minutes from start to finish, this soup will quickly become your new go-to. Bonus: it’s easy to customize for dairy-free or gluten-free diets!

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: 6

📝 Ingredients List

1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, diced
3 cloves garlic, minced
2 (12 oz) skinless, boneless chicken breasts
1 (12 oz) package fire-roasted frozen corn or fresh/grilled 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 broth
2 cups full-fat sour cream or Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of 1 lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Lime wedges and extra cilantro for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Dutch oven or large pot
Sharp knife
Cutting board
Measuring cups & spoons
Wooden spoon or spatula
Mixing bowl (for shredding chicken)

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and jalapeño. Cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds more. 🧅🌶️
Build flavor: Add chicken breasts, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Stir well to coat.
Simmer the soup: Pour in the chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
Shred the chicken: Remove the chicken, shred with two forks, and return it to the pot.
Make it creamy: Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes.
Serve and garnish: Ladle soup into bowls and top with crumbled queso fresco, fresh cilantro, and lime wedges. Enjoy! 🍋🍲

💡 Pro Tips

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
Freezer-Friendly: Omit sour cream and cheese before freezing; add them fresh when reheating.
Dairy-Free Version: Use a plant-based yogurt and skip the cheese or use vegan alternatives.
Serving Idea: Serve with warm tortillas, cornbread, or a simple avocado salad for a full meal.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	465	25g	21g	31g	4.1g	9g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.