Jonathan Rice September 20, 2025

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Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 1 jalapeño, diced; 2 cloves garlic, minced; 2 boneless, skinless chicken breasts; 2 cups fire-roasted corn (fresh or canned); 1 cup diced green chiles; 1 teaspoon Tajín seasoning; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 4 cups chicken stock or low-sodium chicken broth; 1/2 cup sour cream or full-fat Greek yogurt; 1 cup shredded Monterey Jack cheese; Juice of 1 lime; Crumbled queso fresco for garnish; Chopped cilantro for garnish; Lime wedges for serving; Tortilla chips or bread for serving

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Why make this recipe

Mexican Street Corn Soup is a delicious twist on a classic favorite. It’s creamy, flavorful, and packed with ingredients that come together perfectly. This soup is comforting and perfect for any meal. Whether you are feeding a family or hosting friends, this dish will impress. Plus, it’s easy to make and can be ready in about an hour!

How to make Mexican Street Corn Soup

Ingredients

1 tablespoon olive oil
1 red onion, diced
1 jalapeño, diced
2 cloves garlic, minced
2 boneless, skinless chicken breasts
2 cups fire-roasted corn (fresh or canned)
1 cup diced green chiles
1 teaspoon Tajín seasoning
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
4 cups chicken stock or low-sodium chicken broth
1/2 cup sour cream or full-fat Greek yogurt
1 cup shredded Monterey Jack cheese
Juice of 1 lime
Crumbled queso fresco for garnish
Chopped cilantro for garnish
Lime wedges for serving
Tortilla chips or bread for serving

Directions

Step 1: Sauté the diced red onion and jalapeño in olive oil over medium-high heat until the onions are translucent. Add minced garlic and sauté for another 30 seconds.

Step 2: Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.

Step 3: Pour in chicken stock, bring to a boil, then reduce heat to simmer for about 25 minutes until chicken is cooked through.

Step 4: Remove chicken, shred it using two forks, then return to pot.

Step 5: Stir in sour cream or Greek yogurt and shredded Monterey Jack cheese. Add lime juice.

Step 6: Garnish with crumbled queso fresco and chopped cilantro. Serve with lime wedges and tortilla chips or fresh bread.

How to serve Mexican Street Corn Soup

Mexican Street Corn Soup can be served hot in bowls. Top each serving with crumbled queso fresco and chopped cilantro for extra flavor. Don’t forget the lime wedges on the side to squeeze over the soup! Serve tortilla chips or fresh bread alongside for dipping.

How to store Mexican Street Corn Soup

If you have leftovers, store them in an airtight container in the refrigerator. This soup will last for about 3 to 4 days. To reheat, just warm it up on the stove or in the microwave until heated thoroughly.

Tips to make Mexican Street Corn Soup

For extra creaminess, add more sour cream or Greek yogurt.
Spice it up by adding more jalapeño or using a hotter pepper.
You can use canned corn for convenience, but fresh corn adds a nice sweetness.
Adjust the seasonings to match your taste—everyone’s preference is different!

Variation

You can make this soup vegetarian by leaving out the chicken and using vegetable broth instead of chicken stock. Add various beans for protein and a hearty texture.

FAQs

Q: Can I freeze Mexican Street Corn Soup?
A: Yes, you can freeze it. Just leave out the dairy (sour cream and cheese) before freezing. Add them when you reheat.

Q: How can I make this soup spicier?
A: Add more jalapeño or a pinch of cayenne pepper for extra heat.

Q: Is it possible to make this soup ahead of time?
A: Absolutely! You can prepare the soup a day in advance. Just store it in the fridge and reheat before serving.