As a busy mom, I know how challenging it can be to whip up a meal that’s both quick and delicious. That’s where my love for Mexican Street Corn Soup comes in! This creamy, flavorful dish is like a warm hug on a chilly evening. It combines the delightful taste of roasted corn with spices that dance on your palate. Whether you’re looking to impress your family or simply need a comforting bowl after a long day, this soup is the perfect solution. Trust me, it’s a meal that will have everyone asking for seconds!
Why You’ll Love This Mexican Street Corn Soup
- Quick and easy to prepare, perfect for busy weeknights.
- Rich, creamy texture that feels indulgent without the fuss.
- Packed with flavor from roasted corn and spices, it’s a taste sensation.
- Versatile enough to adapt for vegetarians or spice lovers.
- Great for meal prep, making it a convenient option for leftovers.
Easy Mexican Street Corn Soup Recipe for a Flavorful Meal
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A delicious and creamy Mexican Street Corn Soup that combines the flavors of roasted corn, spices, and creamy ingredients for a flavorful meal.
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 (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- In a large pot, heat olive oil over medium heat. Add diced red onion and jalapeño, sauté until softened.
- Add minced garlic and cook for an additional minute.
- Add the chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir to combine.
- Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Mix well until creamy.
- Serve hot, topped with crumbled queso fresco.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- Adjust the spice level by adding more or less jalapeño.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients for Mexican Street Corn Soup
Gathering the right ingredients is key to making a delicious Mexican Street Corn Soup. Here’s what you’ll need:
- Olive oil: This is your base for sautéing, adding a rich flavor to the soup.
- Red onion: Diced for sweetness and depth, it’s a must for that aromatic foundation.
- Jalapeño: Seeded and diced, it brings a gentle heat. Adjust the amount based on your spice preference.
- Garlic: Minced for a fragrant kick, it elevates the overall taste of the soup.
- Boneless, skinless chicken breasts: They add protein and heartiness. You can substitute with shredded rotisserie chicken for a quicker option.
- Fire-roasted frozen corn: This is the star of the show! It adds a smoky sweetness. Fresh corn works too if you have it on hand.
- Diced green chiles: These add a mild heat and a burst of flavor. Canned varieties are convenient and flavorful.
- Tajín seasoning: A blend of lime and chili, it enhances the corn’s natural sweetness.
- Ground cumin: This spice adds warmth and earthiness, making the soup more complex.
- Chili powder: For that classic chili flavor, it rounds out the spice profile beautifully.
- Table salt and black pepper: Essential for seasoning, they help bring all the flavors together.
- Chicken stock or low-sodium chicken broth: This is the liquid base that ties everything together. Vegetable broth can be used for a vegetarian version.
- Sour cream or Greek yogurt: These creamy ingredients add richness and tang. Choose full-fat for the best texture.
- Shredded Monterey Jack cheese: It melts beautifully, adding creaminess and flavor.
- Lime juice: A splash of freshness that brightens the soup and balances the richness.
- Chopped cilantro: This herb adds a fresh, vibrant note that complements the other flavors.
- Queso fresco: Crumbled on top, it adds a delightful creaminess and a touch of saltiness.
For exact measurements, check the bottom of the article where you can find a printable version of the recipe!
How to Make Mexican Street Corn Soup
Now that you have all your ingredients ready, let’s dive into making this delightful Mexican Street Corn Soup! Follow these simple steps, and you’ll have a bowl of creamy goodness in no time.
Step 1: Sauté the Aromatics
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced red onion and jalapeño. Sauté them until they soften, about 3-4 minutes. This step is crucial! It builds a flavorful base that will make your soup sing with deliciousness.
Step 2: Add Garlic and Chicken
Next, add the minced garlic to the pot and cook for another minute, stirring constantly. The aroma will be heavenly! Now, it’s time to introduce the chicken breasts, fire-roasted corn, and the spices: Tajín, cumin, and chili powder. Stir everything together, allowing the flavors to mingle and dance. This combination is what makes this soup a creamy corn and chili delight!
Step 3: Simmer the Soup
Pour in the chicken stock, bringing the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 20 minutes. You’ll know it’s ready when the chicken is cooked through and tender. This simmering time allows all those wonderful flavors to meld together, creating a rich, comforting broth.
Step 4: Shred the Chicken
After the chicken is cooked, carefully remove it from the pot. Shred the chicken using two forks, then return it to the pot. This step adds a lovely texture to the soup, making each spoonful hearty and satisfying. You’ll love how the shredded chicken absorbs the flavors of the broth!
Step 5: Make it Creamy
Now comes the magic! Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Mix well until everything is creamy and luscious. This transformation is what turns your soup into a rich Mexican corn chowder that’s simply irresistible!
Step 6: Serve and Enjoy
Finally, ladle the soup into bowls while it’s hot. Top each serving with crumbled queso fresco for that extra touch of creaminess. For a beautiful presentation, sprinkle a bit more cilantro on top. Serve it with warm tortillas or crusty bread, and watch your family dig in with smiles on their faces!
Tips for Success
- Prep your ingredients ahead of time to save on cooking time.
- For a spicier kick, leave some seeds in the jalapeño.
- Use fresh corn when in season for a sweeter flavor.
- Don’t skip the lime juice; it brightens the soup beautifully.
- Store leftovers in an airtight container for up to 3 days.
Equipment Needed
- Large pot: A Dutch oven works great, but any heavy-bottomed pot will do.
- Wooden spoon: Perfect for stirring and scraping up those flavorful bits.
- Measuring cups and spoons: Essential for accuracy, but you can eyeball it if you’re feeling adventurous!
- Shredding forks: Two forks work just as well for shredding chicken.
Variations To Try
- Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans for protein, like black beans or chickpeas.
- Spicy Street Corn Soup: Increase the amount of jalapeño or add a dash of cayenne pepper for an extra kick.
- Cheesy Elote Soup: Mix in additional cheese varieties like pepper jack or cheddar for a richer flavor.
- Herbed Variation: Experiment with fresh herbs like basil or parsley for a unique twist on the traditional flavors.
- Smoky Flavor: Add a touch of smoked paprika or chipotle powder to enhance the smoky notes from the fire-roasted corn.
Serving Suggestions
- Pair the soup with warm, crusty bread or homemade tortillas for a comforting meal.
- Serve alongside a fresh green salad dressed with lime vinaigrette for a refreshing contrast.
- For drinks, consider a chilled margarita or a light Mexican beer to complement the flavors.
- Garnish with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Mexican Street Corn Soup
Can I make this Mexican Street Corn Soup vegetarian?
Absolutely! Just omit the chicken and use vegetable broth instead. You can add extra beans for protein, like black beans or chickpeas, to keep it hearty.
What can I use instead of Tajín seasoning?
If you don’t have Tajín, a mix of lime juice, chili powder, and a pinch of salt can mimic its flavor. It’s a great substitute for that zesty kick!
How can I adjust the spice level in this soup?
To make a spicier street corn soup, simply add more jalapeño or include a dash of cayenne pepper. Taste as you go to find your perfect heat level!
Can I freeze leftovers of this creamy corn and chili soup?
Yes, you can freeze the soup! Just make sure to let it cool completely before transferring it to an airtight container. It will keep well for up to three months.
What toppings work best for Mexican corn chowder?
For the best flavor, top your soup with crumbled queso fresco, fresh cilantro, and a squeeze of lime. You can also add avocado slices for extra creaminess!
Final Thoughts
Making Mexican Street Corn Soup is more than just cooking; it’s about creating a warm, inviting experience for your family. Each spoonful is a celebration of flavors that brings everyone together, whether it’s a cozy weeknight dinner or a gathering with friends. I love how this recipe is not only easy to prepare but also adaptable to suit everyone’s tastes. The joy of watching my loved ones savor each bite fills my heart with happiness. So, grab your ingredients and let this creamy corn chowder become a cherished part of your family meals. You won’t regret it!