Mexican Street Corn Soup Recipe

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Cozy Mexican Street Corn Soup Recipe, Made Simple

When the weather cools down and you crave something warm and comforting, this Mexican Street Corn Soup Recipe is an absolute lifesaver. I love how it brings that beloved street food vibe—sweet roasted corn, a smoky spice kick, creamy tang, and fresh lime all mingling in a rich, satisfying bowl.

It’s a dish that feels like a hug from the inside. Whether you’re spooning it up for a weeknight dinner or sharing with friends, you’ll find that perfect balance of hearty and bright, with layers of texture that keep every bite interesting.

And the best part? It’s surprisingly simple to make—no complicated steps, just straightforward comfort done right.

Ingredient Lowdown

• Olive oil: Provides the toasty base for sautéing aromatics, bringing gentle richness without overpowering.
• Red onion & jalapeño: Adds sweetness and just enough heat—adjust the jalapeño for your spice comfort level.
• Garlic: Infuses subtle pungency that’s essential for depth.
• Chicken breasts: Tender protein that soaks up the flavorful broth beautifully.
• Fire-roasted corn: The star! Its smoky, caramelized notes make this soup sing. Fresh or frozen works well.
• Diced green chiles: Brings a mild, earthy warmth to complement the spices.
• Tajín seasoning: A tangy, chili-lime spice blend that lifts the soup with zesty punch.
• Ground cumin & chile powder: Add warmth and smokiness—essential for authentic Mexican flair.
• Chicken stock: The soul of the soup; I always use low-sodium to control saltiness.
• Sour cream or Greek yogurt: Adds smooth creaminess and a slight tang; full-fat gives best results.
• Monterey Jack cheese: Melts into the soup, adding a gentle gooey richness.
• Lime juice & cilantro: The finishing touches to brighten and freshen every spoonful.
• Queso fresco: Crumbled on top for a creamy, slightly salty bite.

Set Up for Success

Before diving in, get your ingredients prepped and within easy reach—mise en place really smooths the process with soups like this. Dice the onion and jalapeño, mince that garlic, and have your spices measured. If using fresh corn, gently slice kernels off the cob—you’ll want about 12 ounces.

Use a large, heavy-bottomed pot or Dutch oven to help with even cooking and to hold all those wonderful flavors bubbling happily together.

Step-by-Step: Mexican Street Corn Soup Recipe

1. Heat olive oil over medium-high heat in a large pot or Dutch oven until shimmering. Add the diced red onion and jalapeño, stirring occasionally until the onions turn translucent and soften—about 3 to 4 minutes. This toasty beginning builds your soup’s foundation.
2. Stir in minced garlic and cook just 30 seconds more until fragrant. Be careful not to burn it; fresh garlic brightens the flavor dramatically.
3. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season everything with Tajín, cumin, chile powder, salt, and pepper. You’ll notice the spices wake up the ingredients and meld into an irresistible aroma.
4. Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for 25 minutes. This slow simmer is key for developing that rich, layered depth, while cooking the chicken tender through.
5. Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks or your fingers (once cool enough). Return the shredded chicken to the pot for that perfect protein pickup.
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Chef’s Notes & Success Tips

For a silkier texture, you can blend a cup or two of the soup before shredding the chicken. This adds a luscious creaminess without extra dairy. Also, don’t skimp on the Tajín—it’s vital for that authentic tangy-kick that makes this soup sing!

6. Stir in sour cream, Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup simmer on low heat for 3 minutes until melted and combined. The acidity of lime and creaminess of sour cream balance beautifully.
7. Ladle the soup into bowls and garnish each serving with crumbled queso fresco, extra chopped cilantro, and lime wedges on the side. These final touches add texture contrasts and bright zest that awaken your palate.

Flavor Twists for Mexican Street Corn Soup Recipe

• Add diced roasted poblano or chipotle peppers for smoky heat.
• Swap chicken for tender shrimp or black beans for a vegetarian option.
• Top with crunchy toasted pepitas or tortilla strips for extra texture.
• Mix in a spoonful of roasted red pepper sauce or salsa verde for a fresh spin.
• Use crema instead of sour cream for a silkier, more authentic finish.
• Sprinkle chopped scallions or radishes on top for crisp, peppery brightness.

Storage & Make-Ahead Tips

• Keep leftover soup in an airtight container in the fridge for up to 4 days—flavors deepen wonderfully overnight.
• Freeze portions in freezer-safe containers or bags for up to 3 months; thaw in the fridge before reheating gently.
• Reheat on the stovetop over low heat, stirring occasionally; add a splash of broth to loosen if it thickens too much.
• If making ahead, prepare the shredded chicken and cook the base soup separately, combining before adding sour cream and cheese.

Mexican Street Corn Soup Recipe FAQs

• Can I make this soup vegetarian? Absolutely! Swap the chicken with sautéed mushrooms or black beans and use vegetable broth instead of chicken stock.
• Is fire-roasted corn necessary? It’s worth seeking out for that signature smoky sweetness, but fresh or plain frozen corn works fine in a pinch.
• What if I don’t have Tajín seasoning? Use a mix of chili powder, lime zest, and a pinch of salt to mimic the tangy, spicy notes.
• Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt works perfectly and adds brightness while keeping creaminess.
• How spicy is this soup? Mild to medium heat—adjust jalapeño and chile powder amounts to suit your taste.

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