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Mexican Street Corn Soup: Easy Dinner Recipe for Busy Nights

Mexican Street Corn Soup

A cozy, flavorful soup inspired by classic Mexican street corn—packed with fire-roasted corn, shredded chicken, creamy broth, Tajín, lime, and queso fresco. Comforting and bold!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, diced
  • 3 cloves garlic, minced
  • 24 oz skinless boneless chicken breasts
  • 12 oz fire-roasted frozen corn (or fresh/frozen corn)
  • 4 oz diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chile powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cups chicken stock or low-sodium broth
  • 2 cups sour cream or full-fat Greek yogurt
  • 0.5 cup Monterey Jack cheese, shredded
  • 1 lime, juiced
  • 0.25 cup chopped cilantro
  • 0.5 cup crumbled queso fresco, for serving
  • extra lime wedges and cilantro, for garnish

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño. Sauté 3–4 minutes until softened. Add garlic and cook 30 seconds.
  2. Add chicken breasts, corn, and diced green chiles. Season with Tajín, cumin, chile powder, salt, and pepper.
  3. Pour in chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
  4. Remove chicken, shred with two forks, and return it to the pot.
  5. Stir in sour cream, Monterey Jack, lime juice, and cilantro. Simmer on low for 3 minutes until creamy.
  6. Serve topped with crumbled queso fresco, extra cilantro, and lime wedges.

Notes

For a spicier soup, keep the jalapeño seeds. Fire-roasted corn adds smoky depth, but any corn works. To lighten the soup, use half sour cream and half Greek yogurt.