Description
This Mexican Chicken Street Corn Soup is creamy, zesty, and comforting, with tender chicken, fire-roasted corn, warm spices, and a fresh lime finish. Easy to make in one pot, it’s perfect for busy weeknights or cozy weekends.
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
Instructions
Heat oil in a large pot over medium heat. Add onion and jalapeño, cooking until softened. Stir in garlic and cook 30 seconds.
Place chicken breasts into the pot and season with salt, pepper, cumin, chili powder, and Tajín.
Pour in chicken stock, then add fire-roasted corn and green chiles. Bring to a simmer, cover, and cook 20 minutes or until chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot. Stir in sour cream and Monterey Jack cheese until smooth and creamy.
Squeeze in lime juice and add cilantro. Taste and adjust seasoning if needed.
Ladle into bowls and garnish with queso fresco, extra cilantro, or tortilla strips.
Notes
For extra spice, keep jalapeño seeds or add cayenne.
Swap queso fresco for Cotija or feta if needed.
Works beautifully in the slow cooker: cook on LOW 6–7 hours, stir in dairy at the end.
Serve with warm tortillas or tortilla chips for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg