Description
Learn how to make delicious Mexican Street Corn Chicken Soup. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and finely chopped (adjust based on heat preference)
- 4 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 4 cups chicken broth (low sodium preferred)
- 2 cups frozen or fresh corn kernels (roasted if possible)
- 1 cup diced tomatoes with green chilies (canned, drained)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup heavy cream or Mexican crema (optional, for richness)
- Juice of 1 lime
- Fresh cilantro leaves, chopped (for garnish)
- Queso fresco or shredded Monterey Jack cheese (optional, for topping)
- 1 avocado, diced (optional, for serving)
Substitution tips: If you don’t have fresh jalapeños, a pinch of cayenne or crushed red pepper flakes can add heat. For dairy-free, swap heavy cream with coconut milk or omit it altogether. Leftover rotisserie chicken or even canned chicken can work in a pinch.
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. This step builds the foundation of flavor, so don’t rush it.
- Add the minced garlic and chopped jalapeños, cooking for another 1-2 minutes until aromatic. I always remind myself here that fresh garlic is a game-changer—skip the pre-minced stuff if you can.
- Stir in the ground cumin, smoked paprika, and chili powder. Toast the spices for about 30 seconds to a minute, letting them bloom and deepen their flavor. This little step was something I picked up during culinary classes and it really makes a difference.
- Add the shredded chicken, corn kernels, and diced tomatoes with green chilies to the pot. Give everything a good stir to combine.
- Pour in the chicken broth and bring the soup to a gentle boil. Reduce the heat and let it simmer, uncovered, for 15-20 minutes. This allows the flavors to meld and the corn to cook through if using frozen.
- For a creamier soup, stir in the heavy cream or Mexican crema during the last 5 minutes of cooking. If you’re watching calories or dairy-free, feel free to skip this step. I often leave it out on busy weeknights and still get rave reviews.
- Just before serving, squeeze in the fresh lime juice and season with salt and pepper to taste. The bright acidity is what transforms this soup from good to unforgettable.
- Ladle the soup into bowls and garnish with chopped cilantro, queso fresco or shredded cheese, and diced avocado if desired. These toppings add texture and freshness that Eli always loves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mexican Street Corn Chicken Soup, recipe, cooking, food