Mexican Street Corn Soup Perfect for Cozy Nights

Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; ½ tsp table salt; ¼ tsp finely ground black pepper; 4 cups (32 oz.) chicken stock or low-sodium chicken broth; 2 cups sour cream or full-fat Greek yogurt; ½ cup shredded Monterey Jack cheese; Juice of one lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco

October 7, 2025October 6, 2025 by Jake

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Hey there! It’s Callie, and I’m thrilled to share something pretty amazing today: Mexican Street Corn Soup. Imagine all the vibrant flavors of Mexican street corn in a comforting bowl of soup. It’s a delightful twist that’s perfect for those cozy nights when you want something warm and flavorful (oops, I mean super tasty!).

I remember the first time I had Mexican street corn at a lively street fair. It was love at first bite! Now, I’ve turned that excitement into a soup that’s just as exciting. If you’re a fan of creamy soups with a bit of a kick, you’re in for a treat. Have you tried my Chili Lime Grilled Corn for another corn-inspired recipe?

Why you’ll love this recipe

If you’re anything like me, a quick and hearty meal is always a win. This soup is not only packed with flavor, but it’s also super easy to make (and let’s be honest, sometimes we just don’t have time for complicated dishes!).

You’ll love how the Mexican Street Corn Soup combines tender chicken, smoky roasted corn, and just enough spice to keep things interesting. Plus, it’s creamy without being heavy, thanks to the Monterey Jack cheese and sour cream. It’s one of those dishes that feels like a warm hug in a bowl, especially on a chilly night.

Ingredients

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
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp finely ground black pepper
4 cups (32 oz.) chicken stock or low-sodium chicken broth
2 cups sour cream or full-fat Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

Step-by-step instructions

Prepare the base

Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. Toss in the diced onion and jalapeño. Let them cook until the onions are soft, about 3-4 minutes. Add your minced garlic and give it another 30 seconds—just until everything smells incredible.

Build the flavors

Add the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in the Tajín, cumin, chili powder, salt, and black pepper. This is where the magic starts!

Cook the soup

Pour in your chicken stock and bring everything to a boil. Once it’s bubbling, drop the heat to a simmer, cover with a lid, and let it go for about 25 minutes. This is a great time to catch up on that show you’ve been meaning to watch—your kitchen multitasking, right?

Shred the chicken

Carefully take the chicken breasts out of the pot and shred them into bite-sized pieces. I find two forks do the trick nicely. Put the shredded chicken back into the pot to soak up all the soupy goodness.

Final touches

Stir in your sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let everything get warm and cozy together for another 3 minutes on low heat. Ready? Let’s serve!

Recipe tips & variations

Want a little more heat? Consider adding another jalapeño or a dash of hot sauce. If you’re missing the street corn essence, try sprinkling some extra Tajín before serving—it can make a world of difference.

For a lighter twist, use diced turkey breast instead of chicken. The soup is also great with either extra Greek yogurt or a dairy-free alternative if you’re avoiding dairy. Feel free to go wild with toppings, like avocado slices or crunchy tortilla strips for that added texture.

Storage & reheating

Got leftovers? Lucky you! Store your soup in an airtight container in the fridge for up to three days. Reheat on the stove over low heat or microwave until heated through. Just remember it might thicken up a bit overnight, so add a splash of broth or water when reheating if needed.

FAQs

Can I make this soup without chicken?
Yes! Just leave out the chicken and use vegetable broth to make it fully vegetarian.

Can I use fresh corn instead of frozen?
Absolutely — fresh corn works great. Just cook it first before adding it to the soup.

What if I don’t have Tajín seasoning?
No problem. Mix chili powder with a little lime zest to get a similar flavor.

Can I freeze this soup?
Yes. Freeze in individual portions for up to two months. Just keep in mind the sour cream may slightly change the texture when reheated.

Recipes you may like

Looking for more inspiration? Here are three more recipes to bring those vibrant flavors to your table:

Give this Mexican Street Corn Soup a try and let me know how it turns out. Enjoy cooking and, even more, eating!