Mexican Chicken Street Corn Soup: 10 Delicious Secrets

Name: Mexican Chicken Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tbsp oil; 1 medium onion, diced; 1 jalapeño, diced (remove seeds for less heat); 3 garlic cloves, minced; 1 ½ lbs chicken breasts (or thighs); 3 cups fire-roasted corn (fresh, canned, or frozen); 1 (4 oz) can green chiles; 1 tsp Tajín; 1 tsp cumin; 1 tsp chili powder; Salt & pepper, to taste; 4 cups chicken stock; ½ cup sour cream; 1 cup Monterey Jack cheese, shredded; Juice of 1 lime; ¼ cup cilantro, chopped; Queso fresco, for topping

Jump to Recipe

If you’ve ever wished you could turn your favorite Mexican street food into a cozy, spoonable dinner—this Mexican Chicken Street Corn Soup is your dream come true. It’s creamy, zesty, a little smoky, and packed with comforting flavors that make weeknights a whole lot easier (and tastier). Bonus? Your house will smell like a fiesta that hugs you the moment you walk in the door.

And here’s the best part—it’s a flexible recipe that welcomes shortcuts without compromising flavor. Whether you’re using leftover chicken, frozen corn, or making it fully from scratch, this soup plays nicely with whatever you have on hand. That means you can whip it up on a busy weeknight or dress it up for a weekend get-together, and it will shine just the same.

Why You’ll Love This Mexican Chicken Street Corn Soup

Effortless Weeknight Hero – A one-pot wonder that doesn’t demand babysitting.
Big Flavors, Minimal Fuss – Fire-roasted corn, spices, and tender chicken come together like magic.
Family-Friendly – Mild heat with customizable toppings, so everyone from spice-lovers to picky eaters is happy.
Comfort in a Bowl – Creamy, cheesy, and tangy with a fresh squeeze of lime at the end.

I first made this soup on a week where my to-do list felt longer than a CVS receipt, and let me tell you, it saved my sanity. It’s hearty enough to feel like a real meal, but light enough that you won’t be rolling yourself to the couch afterward.

Ingredients You’ll Need

Here’s the lineup for this creamy, flavorful soup:

Oil – Just a splash to get things going
Onion & Jalapeño – Sweet, savory, and a little kick
Garlic – Always a good idea
Chicken – Boneless skinless breasts (or thighs, if that’s what you love)
Fire-Roasted Corn – The star of the show
Canned Green Chiles – Mild heat with big flavor
Tajín – Zesty, citrusy, and a little unexpected
Cumin & Chili Powder – Warm spice vibes
Salt & Pepper – Season it up
Chicken Stock – The backbone of the soup
Sour Cream & Monterey Jack Cheese – Creamy, tangy, and melty
Lime Juice & Cilantro – Fresh and bright
Queso Fresco – Crumbly and cool on top

How to Make Mexican Chicken Street Corn Soup

Here’s where the magic happens! This isn’t just about tossing ingredients in a pot—it’s about building layers of flavor that give you that restaurant-worthy richness while keeping things simple enough for a weeknight dinner. Take your time with each step, and you’ll end up with a soup that tastes like it simmered all day (even if it didn’t).

Sauté the Base – Start by heating a splash of oil in a large pot over medium heat. Add the onion and jalapeño, letting them soften and release their flavor. The onions should get just a hint of golden edges, which deepens the flavor. Next, toss in the garlic and cook for about 30 seconds—just long enough for the aroma to hit you. This is your flavor foundation, and it makes all the difference.
Cook the Chicken – Nestle your chicken breasts (or thighs) into the pot. Season generously with salt, pepper, cumin, chili powder, and Tajín. Don’t be shy with the seasoning—it’s what makes the broth sing. Pour in your chicken stock, which will carry all these flavors through the soup. Bring it to a gentle simmer and let the chicken slowly poach until tender and juicy.
Corn & Chiles Join the Party – Now it’s time for the fire-roasted corn and canned green chiles. The corn brings that smoky sweetness, while the chiles add just the right amount of kick. Stir everything together, cover the pot, and let it all simmer. As the chicken cooks through, the broth absorbs every bit of flavor from the veggies and spices.
Shred & Stir – Once the chicken is cooked (about 20 minutes), pull it out and shred it with two forks. This is where you’ll notice how tender it’s become. Return the chicken to the pot and stir in the sour cream and Monterey Jack cheese. The soup will transform before your eyes into something creamy, rich, and velvety.
Brighten It Up – To balance all that creaminess, squeeze in fresh lime juice and toss in chopped cilantro. That little zing of citrus and freshness makes the whole dish pop.
Top It Off – Ladle your soup into bowls and sprinkle with crumbly queso fresco. If you really want to go the extra mile, add tortilla strips, avocado slices, or even a drizzle of hot sauce. And don’t forget a side of warm tortillas or crunchy chips for dipping—because scooping is half the fun.

This process might sound detailed, but once you’ve made it once, it’ll feel second nature. And trust me, every step pays off in a big, flavorful way.

Cooking Tips

Too thick? Add a splash more chicken stock. Too thin? Let it simmer uncovered for a few extra minutes.
Heat lovers: Add extra jalapeño or a pinch of cayenne for a fiery kick.
Cheese swap: Don’t have queso fresco? Cotija or even feta will work in a pinch.

Mexican Chicken Street Corn Soup served with lime, cilantro, and grilled corn on the cob topped with queso fresco — Cozy up with this creamy Mexican Chicken Street Corn Soup, topped with queso fresco, lime, and fresh cilantro for the ultimate comfort meal

FAQs About Mexican Chicken Street Corn Soup

Can I use frozen corn instead of fire-roasted corn?

Yes! Just thaw it first. You’ll miss a little smoky flavor, but the soup will still be delicious.

Can I make this in a slow cooker?

Absolutely. Add everything (except sour cream, cheese, lime juice, and toppings) to your slow cooker and cook on low for 6–7 hours. Stir in the creamy stuff right before serving.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.

Bringing It All Together

This Mexican Chicken Street Corn Soup is everything we love about comfort food—warm, flavorful, and nourishing, without keeping you chained to the stove. It’s the kind of meal that makes a Tuesday night feel like a little celebration. So grab your pot, stir up some magic, and let this soup bring a taste of cozy Mexican street vibes straight to your table.

More Recipes You’ll Love

Looking for more comforting and flavor-packed dishes to round out your meal plan? Here are some of my favorites that pair perfectly with this soup:

Try my New Orleans Shrimp and Corn Bisque if you’re craving another cozy bowl with a Southern twist.
For a hearty pasta option, you’ll love the Creamy Sausage Tortellini Soup—it’s rich, filling, and family-approved.
Hosting a party or need an appetizer? These Crack Chicken Pinwheels are always a crowd-pleaser.
Balance out the richness with something fresh and crunchy like my Honeycrisp Apple Broccoli Salad.

These recipes are all easy, comforting, and guaranteed to bring smiles to the table—just like this Mexican Chicken Street Corn Soup.