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Mexican Street Corn Soup

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Prep Time 16 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 465 kcal

Ingredients
  

Base & Aromatics

  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeño, diced (remove seeds for less heat)
  • 3 cloves garlic, minced

Protein & Veggies

  • 2 (12 oz) skinless, boneless chicken breasts (or thighs for richer flavor)
  • 1 (12 oz) package fire-roasted frozen corn (or 5 grilled corn cobs, kernels removed)
  • 1 (4 oz) can diced green chiles

Seasonings & Spices

  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Liquid & Creamy Base

  • 4 cups (32 oz) chicken stock or low-sodium chicken broth
  • 2 cups full-fat sour cream (or Greek yogurt)
  • ½ cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • ¼ cup chopped cilantro

Toppings

  • ½ cup crumbled queso fresco
  • Extra cilantro and lime wedges for garnish

Instructions
 

  • Build the Flavor Base
    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and jalapeño; cook 3–4 minutes until softened. Stir in garlic and cook another 30 seconds — just until fragrant.
  • Layer in the Good Stuff
    Add chicken, corn, and green chiles. Season generously with Tajín, cumin, chili powder, salt, and pepper. Stir to coat everything in those smoky spices.
  • Simmer Until Tender
    Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for about 25 minutes — long enough for the chicken to become tender and the flavors to meld beautifully.
  • Shred and Return
    Remove the chicken, shred it with two forks, and return it to the pot. Stir everything together.
  • Make It Creamy
    Turn the heat to low and stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Let it gently warm for about 5 minutes — don’t boil it, or the cream might split.
  • Serve and Garnish
    Ladle the soup into bowls and top with crumbled queso fresco, a sprinkle of Tajín, fresh cilantro, and lime wedges. Each spoonful should taste smoky, tangy, and perfectly cozy.