Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
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 1 lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco

Why You’ll Love This Recipe

I love this soup because it delivers a full fiesta of flavor with minimal effort. The fire-roasted corn brings in smoky depth, the Tajín and chili powder add a perfect tangy-spicy punch, and the creamy finish makes every bite luscious. It’s hearty enough for dinner, fun enough for casual entertaining, and easy to adjust depending on what I have in the fridge. Whether I’m looking to warm up in the winter or serve something fresh in the summer, this soup always fits the mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Sauté the aromatics
I start by heating olive oil in a large pot over medium-high heat. I add the red onion and jalapeño, cooking them for about 3–4 minutes until softened. Then, I stir in the garlic and cook for 30 seconds until it smells fragrant.

2. Add chicken and seasonings
Next, I add the chicken breasts, fire-roasted corn, and green chiles. I season everything with Tajín, cumin, chili powder, salt, and pepper to give the soup its signature flavor.

3. Simmer the soup
I pour in the chicken stock and bring the pot to a boil. Once it’s boiling, I lower the heat and let it simmer, covered, for about 25 minutes so the chicken cooks through and the flavors really come together.

4. Shred the chicken
I remove the chicken and shred it with two forks into bite-sized pieces, then return it to the pot.

5. Make it creamy
At this point, I stir in the sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. I let everything simmer for a few more minutes until the soup is creamy and everything is well blended.

6. Garnish and serve
I ladle the soup into bowls and top each one with crumbled queso fresco. Sometimes I add a little extra cilantro or even a few drops of hot sauce, depending on my mood.

Servings and Timing

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

This soup is perfect when I need something flavorful but fast. It comes together quickly and fills the kitchen with irresistible aromas.

Variations

Lighter Version
I swap sour cream with Greek yogurt or use a dairy-free alternative to lighten the soup without sacrificing creaminess.

Vegetarian Option
I skip the chicken and add black beans or extra corn for protein and texture. Vegetable broth works beautifully in place of chicken broth.

Extra Spicy
If I’m craving more heat, I leave the seeds in the jalapeño or add a dash of hot sauce or crushed red pepper flakes.

No Tajín?
When I run out of Tajín, I mix chili powder, lime zest, and a pinch of salt to mimic that tangy-spicy flavor.

More Veggies
I like to throw in zucchini or chopped bell pepper when I want to bulk it up with more vegetables.

storage/reheating

Refrigerator Storage
Once cooled, I store the soup in airtight containers in the fridge for up to 4 days. The flavors deepen over time.

Freezer Storage
I freeze the soup (without the queso fresco) for up to 2 months. I thaw it overnight in the fridge before reheating.

Reheating Instructions
I warm it on the stovetop over medium heat, stirring frequently. In the microwave, I reheat in short bursts, stirring between each round. If the soup thickens too much, I just stir in a bit of broth or water.

Make-Ahead Tip
This soup tastes even better the next day, so I often make it a day ahead and garnish just before serving.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Yes! When I’m short on time, I use about 3 cups of shredded rotisserie chicken and skip the simmering step. I just add it when I stir in the creamy ingredients.

What can I use instead of Tajín?

If I don’t have Tajín, I make a quick mix using chili powder, a squeeze of lime juice, and a little salt to mimic that zesty flavor.

How do I make this soup vegetarian?

I leave out the chicken, use vegetable broth, and add black beans or extra vegetables. It still turns out hearty and delicious.

Can I make this dairy-free?

Definitely. I use a dairy-free yogurt in place of sour cream and skip the cheese or use a vegan substitute.

What if I can’t find fire-roasted corn?

Regular frozen or fresh corn works just fine. I sometimes char fresh corn on a grill pan or in a skillet to mimic that fire-roasted flavor.

Conclusion

Mexican Street Corn Soup is one of those recipes I come back to again and again. It’s creamy, spicy, savory, and just a little tangy—the perfect combination of bold flavor and comfort. Whether I’m making it for a weeknight meal or a cozy weekend dinner, it always hits the spot. With plenty of options to customize it for any dietary needs or flavor preferences, this soup is a winner in every kitchen.