Mexican Street Corn Soup

If you’re looking for a cozy and delicious meal that brings the vibrant flavors of Mexican street food right to your kitchen, then this Mexican Street Corn Soup is just what you need! It’s one of those recipes that warms your heart and fills your belly, perfect for busy weeknights or a gathering with friends and family. The combination of tender chicken, fire-roasted corn, and zesty spices creates a comforting bowl of goodness that everyone will love.

What makes this soup even more special is how easy it is to whip up. You can have it ready in no time, making it an excellent option for weeknight dinners or meal prepping for the week ahead. Trust me, once you try this recipe, it will become a family favorite!

Why You’ll Love This Recipe

• Quick and easy: This soup comes together in just about 30 minutes, so you can enjoy a hearty meal without spending all day in the kitchen.
• Family-friendly: With its creamy texture and delightful flavors, everyone from picky eaters to adventurous tasters will find something to love.
• Make-ahead convenience: This soup stores well in the fridge or freezer, making it perfect for meal prep or leftovers.
• Comforting flavors: Each spoonful is packed with the essence of elote, bringing warmth and comfort to any table.
• Customizable: With a few simple tweaks, you can adapt this recipe to suit your taste preferences and dietary needs.

Ingredients You’ll Need

This Mexican Street Corn Soup uses simple, wholesome ingredients that you probably already have in your pantry. Let’s gather what we need!

For the Soup Base

• 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

For Seasoning

• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper

For Creaminess

• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese

For Garnish

• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Swap the protein: If you’re not a fan of chicken, try using shredded rotisserie chicken or even cooked beans for a vegetarian option.
• Add some greens: Toss in some spinach or kale during the last few minutes of cooking for an extra boost of nutrients.
• Spice it up: If you like heat, consider adding more jalapeños or even some cayenne pepper for an extra kick.
• Creamy alternatives: For a lighter version, replace sour cream with Greek yogurt or use coconut cream for a dairy-free option.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño. Cook until the onions soften, about 3-4 minutes. This step is key as sautéing brings out their sweetness and enhances the overall flavor of the soup. Then add minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add Chicken and Seasonings

Next, add the chicken breasts along with fire-roasted corn and diced green chiles to the pot. Season everything with Tajín seasoning, cumin, chili powder, salt, and black pepper. These seasonings are what give this Mexican Street Corn Soup its signature flavor profile!

Step 3: Simmer the Soup

Pour in the chicken stock and bring everything to a boil. Once boiling, reduce heat to a simmer. Cover and cook for 25 minutes. This allows the chicken to fully cook while letting all those wonderful flavors meld together.

Step 4: Shred the Chicken

After simmering, carefully remove the chicken breasts from the pot. Use two forks to shred them into bite-sized pieces before returning them back into the pot. Shredding ensures every spoonful has tender chicken throughout!

Step 5: Make It Creamy

Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let it simmer on low heat for another 3 minutes until everything is well combined and creamy. This step adds richness that truly elevates this dish.

Step 6: Garnish and Serve

Ladle your delicious soup into bowls and top each serving with crumbled queso fresco. The garnish not only looks pretty but adds an extra layer of flavor too! Enjoy this warm bowl of comfort anytime you’re craving something hearty and satisfying!

Pro Tips for Making Mexican Street Corn Soup

Making Mexican Street Corn Soup is a delightful experience, and these tips will help you nail it every time!

• Use fresh ingredients: Opt for fresh corn when in season for maximum flavor. Fresh veggies add a vibrant taste that frozen ingredients may lack.
• Adjust the spice level: If you’re sensitive to heat, start with half the jalapeño and taste as you go. This way, you can control the spiciness to suit your palate.
• Blend for creaminess: For an even creamier texture, blend a portion of the soup before adding the chicken back in. This creates a luscious base while still retaining chunky bits.
• Prep ahead: Make this soup in advance and store it in the fridge for up to three days. The flavors deepen over time, making it even more delicious!
• Freeze leftovers: Portion out any leftovers into freezer-friendly containers. This allows you to enjoy a comforting bowl of soup later without any hassle.

How to Serve Mexican Street Corn Soup

Presenting your Mexican Street Corn Soup can be just as enjoyable as making it! Here are some ideas to make your serving experience special.

Garnishes

• Chopped green onions: Sprinkle some freshly chopped green onions on top for a mild onion flavor and a pop of color.
• Avocado slices: Add creamy avocado slices to enhance the richness of the soup while providing healthy fats.
• Lime wedges: Serve with lime wedges on the side so guests can squeeze fresh lime juice over their bowls for added brightness.

Side Dishes

• Cornbread: A warm slice of cornbread makes for a perfect side, soaking up all that delicious broth while adding a slight sweetness.
• Tortilla chips: Crunchy tortilla chips offer a delightful contrast and are great for dipping into your soup, making each bite satisfying.
• Mixed greens salad: A light salad with lemon vinaigrette complements the soup’s richness and adds freshness to your meal.
• Grilled vegetables: Roasted or grilled seasonal vegetables bring an earthy flavor that pairs beautifully with the spiced goodness of your soup.

With these serving suggestions and pro tips, you’ll create an unforgettable dining experience centered around this comforting Mexican Street Corn Soup! Enjoy every spoonful!

Make Ahead and Storage

This Mexican Street Corn Soup is perfect for meal prep, allowing you to enjoy delicious flavors throughout the week. You can easily store leftovers or even freeze a batch for later use!

Storing Leftovers

• Place any leftover soup in an airtight container.
• Refrigerate for up to 3-4 days.
• Make sure to let it cool completely before sealing to avoid condensation.

Freezing

• Allow the soup to cool before transferring it to freezer-safe containers.
• Leave some space at the top of the container as the soup will expand when frozen.
• Label and date the containers; it can be frozen for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stove over medium heat, stirring occasionally until warmed through.
• Add a splash of chicken stock if needed to achieve your desired consistency.

FAQs

Have questions about this delightful recipe? Here are some common inquiries that I hope will help!

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! You can substitute the chicken with beans or additional vegetables like zucchini or bell peppers, and use vegetable broth instead of chicken stock.

How do I enhance the flavor of my Mexican Street Corn Soup?

For extra flavor, consider adding lime zest along with the juice, or a dash of your favorite hot sauce. Fresh herbs like cilantro elevate it beautifully too!

How long does Mexican Street Corn Soup last in the fridge?

When stored properly in an airtight container, this soup can last for 3-4 days in the refrigerator.

What toppings go well with Mexican Street Corn Soup?

Toppings like avocado slices, chopped green onions, or fresh cilantro add freshness and color! Crumbled queso fresco is a must for that authentic touch.

Final Thoughts

I hope you find this Mexican Street Corn Soup as comforting and delightful as I do! It’s a wonderful way to bring a taste of Mexico into your home while enjoying a hearty meal. Whether you’re making it for family dinners or meal prepping for busy weekdays, it’s bound to become a favorite. Enjoy every spoonful, and don’t hesitate to share your experiences—I’d love to hear how it turned out!