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If you’re looking for a soup that bursts with vibrant flavors and feels like a warm hug from your favorite street food vendor, this Mexican Street Corn Soup Recipe is just what you need. Combining the sweetness of fire-roasted corn with the zing of lime, a touch of heat from jalapeños, and the creamy goodness of sour cream and cheese, it’s a rich and comforting dish that instantly transports you to a lively Mexican mercado. This soup is wonderfully hearty yet fresh, making it perfect for cozy dinners or impressing friends with something a little unexpected.
Ingredients You’ll Need
Every ingredient in this Mexican Street Corn Soup Recipe is simple but essential, coming together to create a harmonious blend of texture, flavor, and color. From the smoky sweetness of fire-roasted corn to the warmth of cumin and chili powder, each element plays a starring role in crafting a bowl that sings with authentic Mexican street food vibes.
- Olive oil: The perfect base to gently sauté your veggies and infuse the soup with a mild, fruity richness.
- Small red onion, diced: Provides a sharp, slightly sweet foundation that softens beautifully as it cooks.
- Medium jalapeño, diced: Adds just the right kick of heat to awaken your taste buds.
- Garlic cloves, minced: Essential for depth and that irresistible savory aroma.
- Boneless, skinless chicken breasts: The main protein that makes this soup hearty and satisfying.
- Fire-roasted frozen corn (or fresh/frozen corn): Brings smoky sweetness and a burst of texture to every bite.
- Diced green chiles: Contribute mild heat and a touch of tangy complexity.
- Tajin seasoning: A zesty blend that adds a unique citrusy and chili-flavored boost.
- Ground cumin: Infuses earthy warmth and classic Mexican flair.
- Chili powder: Deepens the soup’s smoky-spicy profile.
- Table salt: Enhances every flavor, balancing the soup perfectly.
- Finely ground black pepper: A subtle heat that rounds out the seasoning.
- Chicken stock or low-sodium broth: The flavorful liquid base that ties it all together.
- Full-fat sour cream or Greek yogurt: Adds luscious creaminess with a slight tang.
- Shredded Monterey Jack cheese: Melts smoothly for that signature cheesy richness.
- Juice of 1 lime: Brightens and balances the hearty flavors with fresh acidity.
- Chopped cilantro: Fresh herbaceous notes to lift the dish.
- Crumbled queso fresco: Classic Mexican cheese to top and add a crumbly, creamy contrast.
- Lime wedges and more chopped cilantro (for garnish): Final touches to personalize each serving with bursts of freshness.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté Vegetables and Chicken
Begin by heating olive oil in a large pot over medium-high heat until shimmering. Toss in the diced red onion and jalapeño, stirring them until they soften and become fragrant. Then, add minced garlic and cook just until it releases its wonderful aroma. Next, nestle in the chicken breasts, the fire-roasted corn, and diced green chiles. Sprinkle the Tajin seasoning, cumin, chili powder, salt, and black pepper over everything. This step creates the flavorful foundation by marrying smoky, spicy, and savory elements before the slow simmer.
Step 2: Simmer the Soup
Pour in your chicken stock and turn up the heat to bring the pot to a gentle boil. Once bubbling, reduce the heat to low, cover, and let it simmer for 25 minutes. This slow simmer cooks the chicken thoroughly while allowing the flavors to meld beautifully. You’ll start noticing how the aroma fills your kitchen—an addictive blend that perfectly captures the essence of Mexican street food.
Step 3: Shred the Chicken
After the chicken is cooked through, remove it from the pot with tongs or a slotted spoon. Use two forks to shred the meat finely—this helps it blend seamlessly with the corn and broth when you add it back in. Returning the shredded chicken to the pot ensures that every spoonful is packed with tender, juicy bites.
Step 4: Add the Creamy Goodness
Now for the luscious part. Stir in the full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Allow the soup to simmer gently for an additional three minutes. This step thickens the soup slightly and balances the smoky, spicy base with creamy, tangy freshness, making each bite rich and comforting.
Step 5: Serve and Garnish
Ladle your warm, velvety soup into bowls and finish it off with a generous sprinkle of crumbled queso fresco, lime wedges, and a scattering of chopped cilantro. These garnishes add textural contrast and fresh brightness that elevate the dish from delicious to unforgettable.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Garnishing is an opportunity to customize and enhance the flavors. The traditional crumbled queso fresco offers a creamy mildness and a crumbly bite, while fresh cilantro sprinkles add an herbal punch. Lime wedges are a must-have to squeeze over the top, bringing vibrant acidity that cuts through the richness wonderfully. If you like more spice, feel free to add a dash of extra Tajin or some thinly sliced jalapeños for that personal heat adjustment.
Side Dishes
This Mexican Street Corn Soup Recipe pairs beautifully with several side dishes. Freshly made tortilla chips or warm corn tortillas offer perfect scoops for dipping or accompanying each spoonful. A simple side salad with avocado and tomato adds refreshing lightness, while a side of Spanish rice or a Mexican street corn salad can turn this soup into a festive full meal. The versatility of the soup makes side pairings easy and fun to explore.
Creative Ways to Present
For a party or casual dinner, serve the soup in small, rustic bowls garnished generously and let guests add their own toppings from a “topping bar” featuring extra cilantro, lime wedges, queso fresco, and even a drizzle of hot sauce. You can also serve it in mini bread bowls for an eye-catching presentation that doubles as an edible utensil. Whatever you choose, this soup’s vibrant colors and textures make it a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all the fresh flavors and creamy texture. The flavors actually deepen after sitting, making it even better the next day! Just be sure to stir in any cream or cheese well when reheating, as they may separate slightly during storage.
Freezing
Mexican Street Corn Soup Recipe freezes well, though to maintain the best texture, it’s wise to freeze before adding the sour cream and cheese. Store the cooled soup in freezer-safe containers or bags for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight and add the creamy ingredients fresh to keep that luxurious mouthfeel intact.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring frequently to prevent the creamy base from splitting. If the soup feels too thick after refrigeration, add a splash of chicken broth or water to bring it back to perfect consistency. Avoid high heat or microwave reheating at full power, which can break apart the dairy components.
FAQs
Can I make this Mexican Street Corn Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken breasts and chicken stock with vegetable broth and add extra fire-roasted corn or black beans for protein. The blend of spices and creamy texture will still make it flavorful and satisfying without meat.
What can I use if I don’t have Tajin seasoning?
Tajin is a unique chili-lime salt, but you can replicate something similar by mixing chili powder, a pinch of salt, and a squeeze of fresh lime juice or zest. It adds a zesty tang that complements the soup wonderfully.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt is a great alternative that adds similar creaminess with a bit more tang. Just be careful to add it at the end off the heat or on low heat to prevent curdling.
How spicy is this soup?
The heat level is moderate due to the jalapeño and chili powder, but it’s very customizable. You can reduce or omit jalapeño for a milder version or add extra chili powder and fresh chiles if you like things fiery.
Can I prepare this soup in an instant pot or slow cooker?
Definitely! For an instant pot, sauté first in the sauté mode, then cook under pressure for about 10 minutes. In a slow cooker, combine all ingredients (except cream and cheese) and cook on low for 4–5 hours. Add creamy ingredients just before serving.
Final Thoughts
There’s something truly special about this Mexican Street Corn Soup Recipe that turns a simple meal into a celebration of vibrant flavors and comforting textures. Whether you’re craving a weeknight meal with a twist or a dish to impress guests, this soup delivers with warmth, heartiness, and a festive spirit. I can’t wait for you to try it, savor each spoonful, and make it a new favorite in your kitchen!
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Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup brings the vibrant flavors of traditional elote into a comforting and creamy soup. Featuring sautéed vegetables, fire-roasted corn, tender shredded chicken, and a blend of spices, it is finished with creamy sour cream, cheese, and fresh lime for a deliciously hearty meal perfect for any time.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz) boneless, skinless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
Spices and Seasonings
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Liquids and Dairy
- 4 cups (32 oz) chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
Finishing Touches
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
- Lime wedges, for garnish
- Chopped cilantro, for garnish
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño, cooking until softened, about 3-5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin seasoning, ground cumin, chili powder, salt, and black pepper, mixing well to combine all the flavors.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25 minutes or until the chicken is fully cooked through and tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and shred them with two forks or your hands. Return the shredded chicken back into the soup pot to combine with the other ingredients.
- Add Creamy Ingredients: Stir in the full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes to let the cheese melt and the flavors meld together.
- Serve: Ladle the hot soup into bowls and garnish each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro to brighten the flavors before serving.
Notes
- You can substitute sour cream with Greek yogurt for a tangier and slightly healthier option.
- Adjust the jalapeño and chili powder quantities to control the heat level according to your preference.
- If using fresh corn, about 2 cups of kernels should be equivalent to the frozen package.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
