Description
This Mexican Street Corn Soup is a creamy, flavorful twist on the classic street food favorite. Featuring tender shredded chicken, fire-roasted corn, and a blend of spices like Tajín, cumin, and chili powder, this hearty soup is finished with Monterey Jack cheese, sour cream, fresh lime juice, and cilantro. Topped with crumbled queso fresco, it delivers authentic Mexican flavors in a comforting bowl perfect for any day.
Ingredients
Scale
Soup Base
- 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
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Spices and Seasonings
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
Finishing Ingredients
- 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
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced red onion and jalapeño; sauté until they become soft and fragrant, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add chicken and seasonings: Place the boneless, skinless chicken breasts into the pot along with the fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir to combine evenly.
- Simmer the soup: Pour in the chicken stock or broth, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes to allow flavors to meld and the chicken to cook through.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot and stir to combine.
- Make it creamy: Stir in the sour cream (or full-fat Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes so the cheese melts and the soup becomes creamy and rich.
- Garnish and serve: Ladle the soup into serving bowls and top each bowl with a generous sprinkle of crumbled queso fresco. Serve immediately while hot for best flavor.
Notes
- For a creamier soup, use full-fat sour cream or Greek yogurt.
- Adjust the spice level by adding more jalapeño or chili powder according to your preference.
- If fresh corn is available, it can be used instead of frozen fire-roasted corn.
- Chicken stock can be substituted with vegetable broth for a lighter flavor, but chicken broth adds more depth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn soup, elote soup, creamy corn soup, chicken corn soup, spicy corn soup, easy Mexican soup recipe
