Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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) skinless, boneless chicken breasts; 1 (12 oz) package fire-roasted frozen corn (or fresh/frozen corn); 1 (4 oz) can diced green chiles; 1 tbsp Tajin seasoning; 2 tsp ground cumin; 2 tsp chile powder; 1/2 tsp table salt; 1/4 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); 1/2 cup shredded Monterey Jack cheese; Juice of one lime; 1/4 cup chopped cilantro; 1/2 cup crumbled queso fresco; Lime wedges and chopped cilantro for garnish

Description

A creamy, zesty soup bursting with the vibrant flavors of Mexican street corn — smoky roasted corn, tangy lime, spicy jalapeño, and rich cheese — perfect for warming up any day.

Ingredients

Scale

1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 (12 oz) skinless, boneless chicken breasts
1 (12 oz) package fire-roasted frozen corn (or fresh/frozen corn)
1 (4 oz) can diced green chiles
1 tbsp Tajin seasoning
2 tsp ground cumin
2 tsp chile powder
1/2 tsp table salt
1/4 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)
1/2 cup shredded Monterey Jack cheese
Juice of one lime
1/4 cup chopped cilantro
1/2 cup crumbled queso fresco

Lime wedges and chopped cilantro for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add diced red onion, jalapeño, and garlic; sauté until softened and fragrant (about 3-4 minutes).
Add chicken breasts to the pot and brown lightly on both sides.
Stir in fire-roasted corn, diced green chiles, Tajin, cumin, chile powder, salt, and black pepper. Cook for 2-3 minutes to blend flavors.
Pour in chicken stock and bring to a boil. Reduce heat and simmer until chicken is cooked through (about 15-20 minutes).
Remove chicken breasts, shred with two forks, and return to the pot.
Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Heat gently — do not boil — until cheese melts and soup is creamy.

Serve topped with crumbled queso fresco, extra cilantro, and lime wedges on the side.

Notes

For vegetarian version, omit chicken and use vegetable broth. Add extra corn or beans for protein.

Tajin seasoning adds a unique tangy chili-lime flavor, but you can substitute with chili powder and a splash of lime juice if unavailable.

Adjust spice levels by adding more or less jalapeño and chile powder.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove-top simmering
Cuisine: Mexican