Mexican Street Corn Soup Recipe

Why You’ll Love This Recipe

This recipe is a great way to enjoy all the flavors of Mexican street corn in soup form. The smoky grilled corn, spicy jalapeños, and creamy cheese are blended to create a rich, comforting dish that’s perfect for any season. It’s an easy-to-make recipe that brings vibrant, street-food-inspired flavors into your kitchen.

Ingredients

• Oil

• Onion

• Jalapeño

• Garlic

• Chicken (skinless, boneless breasts or thighs)

• Fire-roasted corn

• Canned green chiles

• Tajín

• Cumin

• Chili powder

• Salt & pepper

• Chicken stock (or broth)

• Sour cream

• Monterey Jack cheese

• Lime juice

• Cilantro

• Queso fresco (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat oil in a large pot over medium-high heat. Add the onion and jalapeño, cooking for about 3-4 minutes until softened. Add garlic and cook for another 30 seconds.

2. Stir in chicken, fire-roasted corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.

3. Pour in chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes.

4. Remove the chicken, shred it, and return it to the soup.

5. Add sour cream, Monterey Jack cheese, lime juice, and cilantro. Cook for 5 more minutes until creamy.

6. Serve with crumbled queso fresco, lime wedges, and chopped cilantro.

Servings and Timing

• Servings: 6

• Total Time: 45 minutes (Prep: 10 minutes, Cook: 35 minutes)

Variations

• For a vegetarian version, omit the chicken and use tofu or leave it out entirely, swapping chicken stock for vegetable stock.

• For a milder soup, remove the seeds from the jalapeño or reduce the chili powder.

• You can use frozen fire-roasted corn or char regular corn in a skillet to add that smoky flavor.

Storage/Reheating

This soup can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply warm it on the stove over low heat until heated through. You can also freeze the soup for up to 3 months; just be sure to let it cool completely before freezing.

FAQs

Can I use frozen corn instead of fire-roasted corn?

Yes, you can use frozen corn. For extra flavor, sear it in a skillet before adding it to the soup.

How do I make this soup spicier?

Increase the amount of jalapeño, chili powder, or add hot sauce to taste.

Can I make this soup vegetarian?

Yes, skip the chicken and use vegetable stock instead of chicken stock for a fully vegetarian version.

How do I reheat this soup?

Reheat on the stovetop over low heat, stirring occasionally, until warmed through.

Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the fridge for up to 5 days.

Can I freeze this soup?

Yes, it freezes well for up to 3 months. Let it cool completely before freezing.

What cheese can I use instead of Monterey Jack?

You can substitute Monterey Jack with cheddar, pepper jack, or any cheese that melts well.

Can I use store-bought rotisserie chicken for this recipe?

Yes, rotisserie chicken works great as a time-saver in this recipe.

Can I add other vegetables to this soup?

Yes, you can add bell peppers, zucchini, or tomatoes for more texture and flavor.

How do I make this soup creamier?

For a creamier texture, add more sour cream or a bit of cream cheese.

Conclusion

This Mexican Street Corn Soup is an irresistible blend of smoky, spicy, and creamy flavors that make it perfect for cozy meals. It’s easy to make, and the ingredients come together to create a hearty, flavorful soup that everyone will love. Whether you’re enjoying it on a chilly evening or serving it as a vibrant dish at a gathering, it’s sure to be a hit!