As I walked through the vibrant streets of Mexico City, the tantalizing aroma of grilled corn wafted through the air, beckoning me to explore a world of flavors. This memory inspired me to recreate a comforting bowl of Mexican Street Corn Soup that captures the essence of that culinary adventure. Packed with sweet fire-roasted corn, tender shredded chicken, and a hint of spice from jalapeños, this soup is not just a meal but a warm embrace on a chilly day. Plus, it comes together in just 40 minutes—perfect for anyone craving homemade goodness without the long hours in the kitchen. With its creamy texture and vibrant toppings, this dish is bound to impress your family and friends. Ready to warm your soul with a bowl of nostalgia? Let’s dive into this delicious recipe!
Why is Mexican Street Corn Soup a Must-Try?
Warmth: This soup delivers a comforting embrace reminiscent of cozy dinners spent with loved ones.
Flavor Explosion: The combination of fire-roasted corn, spices, and creamy toppings creates an unforgettable culinary experience.
Quick & Easy: Made in just 40 minutes, it perfectly suits busy weeknights without sacrificing flavor or comfort.
Crowd-Pleaser: Whether hosting friends or enjoying family dinner, this hearty meal is sure to satisfy everyone’s taste buds.
Versatile Toppings: Feel free to customize with your favorite garnishes, like avocado or fresh lime, for a personal touch.
Healthy Choice: Packed with protein and fresh ingredients, this dish makes it easy to enjoy homemade goodness—check out how it fits into your nutrition goals!
Mexican Street Corn Soup Ingredients
• Dive into this delicious Mexican Street Corn Soup with these homey ingredients that create a bowlful of comfort!
For the Soup
- Olive oil – a staple for sautéing, adding rich flavor to your base.
- Medium red onion – enhances sweetness and depth in the soup.
- Jalapeño – minced for a bit of heat; remove the seeds if you prefer a milder kick.
- Garlic – fresh garlic adds an aromatic touch that’s simply irresistible.
- Boneless, skinless chicken breasts – provides lean protein, making this soup hearty and filling.
- Fire-roasted corn – brings a sweet, smoky flavor that embodies Mexican street food.
- Canned diced green chiles – adds a zesty note; perfect for achieving that authentic taste.
- Tajín seasoning – a unique blend that elevates the flavor profile of your Mexican Street Corn Soup.
- Ground cumin – offers an earthy warmth, complementing the other spices beautifully.
- Chili powder – for an extra layer of spice; adjust to suit your taste preferences.
- Salt & Black pepper – essential seasonings to enhance all flavors in the soup.
- Chicken stock or low-sodium chicken broth – builds the soup's base, ensuring every spoonful is full of deliciousness.
For the Creaminess
- Sour cream or full-fat Greek yogurt – adds a creamy tang that makes the soup irresistible.
- Shredded Monterey Jack cheese – melts beautifully for an extra layer of richness.
For Garnish
- Juice of 1 lime – brightens flavors and adds a refreshing zest.
- Fresh cilantro, chopped – brings freshness and a burst of color to your serving.
- Queso fresco – crumbled on top for added flavor and texture.
- Lime wedges – perfect for serving on the side—squeeze over for added zest!
This vibrant medley of ingredients ensures your Mexican Street Corn Soup will be a hit with everyone at the table!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté the Base
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and jalapeño, cooking for about 3-4 minutes until the onions are translucent and starting to soften. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant, filling your kitchen with a warm, inviting aroma.
Step 2: Combine Ingredients
Next, introduce the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle Tajín seasoning, ground cumin, chili powder, salt, and black pepper over the mixture. Stir everything together to coat the ingredients evenly in those vibrant spices, creating a colorful and flavorful base for your Mexican Street Corn Soup.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock, bringing the concoction to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let the soup cook for 25 minutes. This allows the chicken to tenderize while the spices meld beautifully, creating a rich and savory broth.
Step 4: Shred the Chicken
After 25 minutes, carefully remove the chicken breasts from the pot using tongs. Allow them to cool slightly, then shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back into the pot, stirring it into the flavorful broth to infuse each bite with taste.
Step 5: Add Creaminess
Lower the heat and stir in ½ cup of sour cream or full-fat Greek yogurt, along with 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Allow the soup to simmer on low heat for about 3 minutes, stirring occasionally until the cheese is melted and the soup is beautifully creamy and combined, turning into a delightful bowl of comfort.
Step 6: Serve and Garnish
Ladle the Mexican Street Corn Soup into bowls and generously top each with crumbled queso fresco for added texture and flavor. Garnish with freshly chopped cilantro and serve with lime wedges on the side for that extra zesty kick. Enjoy this heartwarming soup that's sure to bring smiles at your dinner table!
Expert Tips for Mexican Street Corn Soup
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Ingredient Quality: Use fresh, high-quality ingredients for maximum flavor. Fresh corn tastes sweeter and more vibrant, making your Mexican Street Corn Soup even more delightful.
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Balance Heat: Adjust the jalapeño based on your spice tolerance. If you prefer milder soup, remove all the seeds and membranes or replace it with a bell pepper for sweetness.
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Perfect Creaminess: For an extra creamy texture, blend a portion of the soup with an immersion blender before adding the dairy. This helps create a silky base for your Mexican Street Corn Soup.
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Don’t Overcook Chicken: Ensure the chicken is fully cooked but not overdone. Shredding it after simmering keeps it tender and juicy, enhancing the soup’s overall flavor.
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Garnish with Love: Add your favorite toppings like avocado or extra cheese. These customizable garnishes can elevate the experience and make your dish truly unique.
What to Serve with Mexican Street Corn Soup
This creamy, comforting soup is just the beginning of a delightful meal that your family will cherish!
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Crispy Tortilla Chips: Perfect for dipping, these chips add a satisfying crunch and enhance the soup’s flavors beautifully.
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Mexican Rice: A flavorful, herb-infused rice complements the soup’s warmth and makes for a hearty sidekick to the zesty flavors.
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Fresh Avocado Salad: Light and refreshing, the creamy avocado balances the soup’s spice, making each bite a delightful experience.
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Grilled Veggies: Charred bell peppers and zucchini add a smoky sweetness that pairs well with the spice of the soup.
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Margaritas: This classic Mexican beverage boasts a tangy flavor that perfectly complements the soup, making every sip a celebration.
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Churros for Dessert: Sweet, cinnamon-sugar-coated churros provide a delightful contrast to the savory soup, ending your meal on a high note!
Imagine enjoying each of these pairings alongside your Mexican Street Corn Soup, turning a simple meal into a truly memorable experience!
Mexican Street Corn Soup Variations
Feel free to explore these tasty variations to make your Mexican Street Corn Soup uniquely yours!
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Vegetarian: Swap the chicken for black beans or chickpeas for a hearty plant-based option. This adds protein while keeping the dish wonderfully filling.
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Spicy Twist: For more heat, leave the jalapeño seeds intact or add a splash of hot sauce prior to serving. Just a little kick can elevate the flavor to new heights!
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Dairy-Free: Use coconut cream in place of sour cream and nutritional yeast instead of cheese for a creaminess you won’t miss. This ensures everyone can savor a deliciously rich bowl.
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Smoky Flavor: Add smoked paprika for a deeper, smokier flavor. Just a teaspoon will enhance the soup with an irresistible depth that compliments the roasted corn beautifully.
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Creamy Addition: Blend in some avocado for an extra creamy texture. It not only adds richness but also a wonderful fresh flavor that pairs perfectly with the soup.
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Lighter Broth: Replace chicken stock with vegetable broth for a lighter base. This simple switch enhances the fresh veggie taste while keeping it light and delicious.
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Corn Variety: Use a mix of fresh corn and sweet corn for varied texture and flavor. This is especially delightful if you have access to fresh market produce!
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Citrus Boost: Experiment with lemon or orange juice in addition to lime for a zesty twist. The bright flavors can really elevate the dish to a whole new refreshing level.
Feel free to mix and match these ideas to craft the perfect bowl of comfort tailored to your palate!
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed.
Freezer: For longer storage, freeze the soup in portions using freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove or in the microwave. Stir well and add a bit of water or broth to restore its creamy texture when reheating the Mexican Street Corn Soup.
Avoid overheating: To maintain the delicious flavors and creaminess, heat it slowly rather than boiling to prevent the sour cream from curdling.
Make Ahead Options
These flavorful Mexican Street Corn Soup ingredients are perfect for meal prep enthusiasts! You can chop the onions, jalapeños, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to save time on busy weeknights. Additionally, you can cook the chicken and prepare the soup base (steps 1-4) up to 3 days ahead, just refrigerate it after cooking. When you’re ready to serve, simply reheat the soup on the stove over low heat, then stir in the sour cream, cheese, and lime juice (step 5) right before serving for a creamy consistency that’s just as delicious as fresh. This not only saves you time but also ensures you enjoy warm, homemade goodness with minimal effort!
Mexican Street Corn Soup Recipe FAQs
How do I select the best corn for my soup?
Absolutely! When choosing corn, look for fresh, sweet ears with bright green husks that are tightly wrapped. If using canned fire-roasted corn, make sure to choose brands without added sugar or preservatives. For a more vibrant flavor, I often prefer fresh corn, but canned works well when fresh isn’t available.
How long can I store leftovers of Mexican Street Corn Soup?
Very! Store your soup in an airtight container in the refrigerator for up to 3 days. To keep it fresh, cover it well, as the creaminess can alter with exposure to air. When reheating, add a splash of broth to maintain that smooth texture!
Can I freeze Mexican Street Corn Soup?
You can! To freeze, ladle the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. It can be frozen for up to 3 months. When you're ready to enjoy again, thaw it overnight in the fridge and gently reheat it on the stove.
What should I do if my soup becomes too thick?
No problem! If your soup thickens too much after cooking or when reheating, simply stir in a little chicken broth or water until you reach your desired consistency. I always find that adding it slowly allows you to control the thickness perfectly!
Are there any dietary considerations I should be aware of?
Yes! This recipe contains chicken and dairy, so if you're catering to any allergies or dietary restrictions, consider using plant-based chicken alternatives, coconut cream for a dairy-free option, or nut-based cheese. Always double-check ingredient labels to prevent any allergic reactions.
How can I adjust the spice level in my soup?
Very easy! To adjust the heat, you can control how much jalapeño and chili powder you add. If you prefer no heat, replace the jalapeño with a bell pepper. Alternatively, you could add a bit of chipotle for a smoky kick without overwhelming spiciness!
Creamy Mexican Street Corn Soup that Warms the Soul
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño, cooking for 3-4 minutes until translucent. Stir in minced garlic and sauté for 30 seconds until fragrant.
- Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle with Tajín, cumin, chili powder, salt, and pepper. Stir to combine.
- Pour in chicken stock, bring to a boil, then reduce heat and simmer for 25 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in sour cream and shredded cheese, simmering for 3 minutes until melted and creamy.
- Ladle into bowls, garnish with queso fresco and cilantro, and serve with lime wedges.
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