Can I use frozen corn instead of fresh?

Absolutely! Fire-roasted frozen corn is perfect here—it adds smoky depth without any extra effort.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Can I freeze this soup?

Yes, but wait to add the sour cream and cheese until after thawing. Dairy doesn’t always freeze well.

What can I serve with this soup?

Warm tortillas, tortilla chips, or even a simple green salad balance it out beautifully.

Mexican Street Corn Soup: 6 Delicious Comfort Secrets

Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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

Description

This Mexican Street Corn Soup is creamy, smoky, and full of flavor! Made with roasted corn, chicken, spices, and a touch of lime, it’s the perfect cozy comfort meal for weeknights.

Ingredients

Scale

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

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté onion and jalapeño for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
Add chicken breasts, corn, green chiles, Tajín, cumin, chili powder, salt, and black pepper.
Pour in chicken stock. Bring to a boil, then reduce to simmer. Cover and cook for 25 minutes.
Remove chicken, shred with two forks, and return to the pot.
Stir in sour cream, Monterey Jack, lime juice, and cilantro. Simmer for 3 minutes until creamy.
Ladle into bowls, top with queso fresco, and garnish with extra cilantro and lime wedges.

Notes

For a slow cooker version, combine everything except sour cream, cheese, lime, and cilantro. Cook on low for 6 hours or high for 3. Stir in creamy ingredients at the end.
To make it vegetarian, swap chicken for black beans and use vegetable broth.
Soup thickens as it cools. Add a splash of broth or milk when reheating if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop (or Slow Cooker)
Cuisine: Mexican

Nutrition

Serving Size: 1 ½ cups
Calories: 325 kcal
Sugar: 7 g
Sodium: 735 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 75 mg