Mexican Street Corn Soup

If you’re looking for a cozy, comforting dish that warms your heart and soul, then this Mexican Street Corn Soup is just what you need. This recipe brings the vibrant flavors of elote right into your kitchen, transforming simple ingredients into a rich, creamy soup that’s perfect for busy weeknights or family gatherings. Every spoonful is a burst of flavor that will have everyone asking for seconds!

What I love about this soup is its versatility. Whether it’s a chilly evening or a lively get-together with friends, this dish fits right in. The combination of fire-roasted corn and tender chicken creates a hearty meal that feels indulgent but is surprisingly easy to make.

Why You’ll Love This Recipe

• Quick to prepare: This recipe comes together in about 45 minutes, making it perfect for those hectic evenings.
• Family-friendly: With its creamy texture and delicious flavors, even the pickiest eaters will enjoy it!
• Make-ahead option: You can easily prepare this soup in advance; just heat it up when you’re ready to serve.
• Flavor-packed: The blend of spices and fresh ingredients makes every bowl a delightful experience.
• Comfort food at its best: It’s creamy, hearty, and oh-so-satisfying – just what you want on a chilly day.

Ingredients You’ll Need

Let’s talk about the ingredients! They are simple, wholesome, and packed with flavor. Here’s everything you need to create this delicious Mexican Street Corn Soup:

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
• 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 Garnishing

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

Variations

This recipe is very flexible! Here are some fun variations to make it your own:

• Swap the protein: Feel free to use shredded rotisserie chicken or even cooked beans for a vegetarian option.
• Add more veggies: Toss in some bell peppers or zucchini for added nutrition and color.
• Spice it up: If you like heat, add more jalapeños or sprinkle in some cayenne pepper to kick things up a notch.
• Creamy twist: Replace sour cream with avocado crema for a rich alternative that adds even more flavor.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. Add the diced red onion and jalapeño. Cook them until the onions soften, which takes about 3-4 minutes. Then add the minced garlic and sauté for another 30 seconds until fragrant. This step is important because sautéing the onions brings out their natural sweetness and adds depth to your soup.

Step 2: Add Chicken and Seasonings

Next, toss in the chicken breasts along with the fire-roasted corn and diced green chiles. Season everything with Tajín seasoning, ground cumin, chili powder, salt, and black pepper. These spices are what give the soup its signature bold flavor!

Step 3: Simmer the Soup

Pour in the chicken stock and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and cook for about 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. Shred them into bite-sized pieces using two forks—this makes it easier to enjoy every spoonful! Return the shredded chicken back into the pot so it can soak up all that delicious broth.

Step 5: Make It Creamy

Time to add that creamy goodness! 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 beautifully creamy. This step adds richness that makes every bite decadent.

Step 6: Garnish and Serve

Finally, ladle your delicious Mexican Street Corn Soup into bowls and top with crumbled queso fresco. A sprinkle of extra cilantro adds freshness too! Enjoy this comforting dish with loved ones—it’s sure to become a new favorite around your dinner table!

Pro Tips for Making Mexican Street Corn Soup

Making the perfect Mexican Street Corn Soup is easier when you keep a few handy tips in mind!

• Use fresh corn when possible: Fresh corn enhances the sweetness and flavor of the soup, making it even more delicious. If you can get your hands on sweet summer corn, don’t hesitate to use it!
• Adjust spice levels: If you enjoy a bit of heat, consider leaving some seeds in the jalapeño or adding a pinch of cayenne pepper. This allows you to customize the spice level to your liking.
• Experiment with toppings: While crumbled queso fresco is traditional, try adding diced avocado or a dollop of guacamole for extra creaminess and flavor. These toppings add a lovely contrast to the soup’s richness.
• Make it ahead of time: This soup tastes even better the next day as the flavors continue to develop. Prepare it in advance and reheat it gently when you’re ready to serve.
• Store leftovers properly: Keep any leftover soup in an airtight container in the fridge for up to three days. Reheat gently over low heat on the stove to maintain its creamy texture.

How to Serve Mexican Street Corn Soup

Serving this delightful soup can be as fun as making it! Here are some ideas on how to present this dish beautifully and enhance your dining experience.

Garnishes

• Chopped green onions: Sprinkle some finely chopped green onions on top for a fresh crunch and added flavor.
• Sour cream or Greek yogurt drizzle: A simple swirl adds creaminess and balances out the spices.
• Fresh lime wedges: Serve with lime wedges on the side so your guests can add a zesty touch just before enjoying their soup.

Side Dishes

• Crispy tortilla chips: Perfect for dipping, these chips provide a satisfying crunch that complements the creamy soup wonderfully.
• Mexican rice: A side of seasoned Mexican rice can add heartiness and soak up all those delicious flavors from the soup.
• Grilled vegetables: Lightly grilled zucchini, bell peppers, and asparagus make a colorful and healthy side option that pairs perfectly with this rich dish.
• Simple salad: A fresh salad with mixed greens, avocado, cherry tomatoes, and a light vinaigrette offers a refreshing contrast to the warmth of the soup.

Now that you’re equipped with these serving suggestions and pro tips, you’re all set to enjoy your comforting bowl of Mexican Street Corn Soup! Happy cooking!

Make Ahead and Storage

This Mexican Street Corn Soup is perfect for meal prep! It stores well and can easily be reheated, making it a great option for busy weeknights or make-ahead lunches.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• When storing, consider leaving out the garnishes to keep them fresh until serving.

Freezing

• Let the soup cool down before pouring it into freezer-safe containers or bags.
• Freeze for up to 3 months for best quality.
• Label your containers with the date so you can keep track of how long it’s been frozen.

Reheating

• Thaw overnight in the refrigerator if frozen, or use the microwave for quick thawing.
• To reheat, warm on the stovetop over medium heat until heated through, stirring occasionally.
• If it seems too thick after reheating, add a splash of chicken stock or water to reach your desired consistency.

FAQs

Here are some common questions about this delicious recipe!

Can I make Mexican Street Corn Soup vegetarian?

Yes! You can replace the chicken with black beans or chickpeas and use vegetable broth instead of chicken stock. This will still give you a hearty, flavorful soup.

How can I add more spice to my Mexican Street Corn Soup?

If you’re looking for more heat, consider adding additional jalapeños or a dash of hot sauce while cooking. You can also garnish with fresh sliced chilies before serving!

What should I serve with Mexican Street Corn Soup?

This soup pairs wonderfully with tortilla chips, a fresh salad, or even quesadillas. It’s a complete meal on its own but makes a delightful addition when accompanied by your favorite sides.

Can I use fresh corn instead of frozen?

Absolutely! If you have access to fresh corn, simply cut it off the cob and add it to the soup during cooking. Fresh corn will enhance the flavor and texture beautifully!

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

When stored properly in an airtight container, this soup will last for about 3-4 days in the refrigerator. Just make sure to reheat it thoroughly before enjoying!

Final Thoughts

I hope you enjoy making this Mexican Street Corn Soup as much as I do! It’s comforting, packed with flavors, and perfect for any occasion. Whether you’re preparing it for a family dinner or meal prepping for the week ahead, I’m sure it will become a favorite in your household. Happy cooking and enjoy every delicious spoonful!