Creamy Mexican Street Corn Chicken Soup in 30 Minutes
A creamy, slightly spicy Mexican street corn chicken soup. It’s sweet from the corn, with just enough heat from the spices.
The chicken makes it hearty, and the queso fresco, a dollop of sour cream, cilantro, and a squeeze of lime bring it all together.
What You’ll Need (With Substitutions)
This isn’t a long list, and everything is easy to find. Frozen or canned corn both work here. Use leftover rotisserie chicken or cook your own ahead of time.
Protein
Chicken breasts – These cook right in the soup. You can also use shredded rotisserie chicken if you already have some on hand.
Vegetables & Aromatics
White onion – A bit milder than yellow. Either one works. Sweet onions are good too.
Garlic cloves – Use fresh garlic for the base flavor.
Fresh jalapeño – Take out the seeds if you want it less spicy.
Guajillo chile – Soak in hot water to soften before blending. Adds that smoky depth.
Arbol chile – Just one. It brings heat, so leave it out if you want a milder soup.
Corn
Frozen sweet corn – No need to thaw.
Frozen roasted corn – Adds that authentic street corn extra smoky flavor.
Seasonings & Spices
Chili powder – For warmth without overpowering heat.
Roasted cumin powder – If you only have regular cumin, it still works.
Garlic powder – Adds a little extra depth with the fresh garlic.
Onion powder – Helps round out the base flavor.
Tajín – Just a pinch. Brightens the whole thing.
Salt – Start small and adjust as you go. Note the broth, and cheese add saltiness.
Fat
Olive oil – Just enough to sauté the aromatics.
Creamy Ingredients
Crema or sour cream – Either works. You can also use Greek yogurt.
Cotija cheese or queso fresco – Cotija is saltier. Queso fresco is milder and softer.
Step by Step Instructions
This soup cooks fast. Just sauté the aromatics, add the corn and spices, then stir in the broth and shredded chicken.
Let it simmer and finish with the cream, cheese, and any toppings you like. Full instructions are in the recipe card below.
Prep First
- Dice the onion
- Mince the garlic
- Slice the jalapeño
- Soak the guajillo chile in hot water until soft, then remove the stem and seeds
- Measure out your corn and set aside
- If using rotisserie chicken, shred it now
How to Make It
Dice the white onion and jalapeño and soften them in olive oil over medium heat. Once they start to break down, stir in the garlic, all the spices, and any rehydrated chiles you're using. Let everything sauté for a couple of minutes.
This is my new favorite pot!
Add the frozen corn and stir to coat. Add the chicken breasts and pour in the chicken broth until everything is just covered. Simmer until the chicken is cooked through.
Once the chicken is done, take it out and shred it with two forks. Set aside.
Turn off the heat and carefully scoop about two cups of the soup make sure to get corn and chiles in the mix and blend it with the sour cream. You can use a regular blender (let it cool slightly first) or a handheld blender.
Return the shredded chicken and the blended corn mixture back to the soup. Stir well and season with more salt if it needs it.
Serve hot with fresh cilantro, a scoop of sour cream or crema, cotija or queso fresco, lime wedges, and tortilla chips on the side.
Tips
Let the soup cool slightly before adding the sour cream and blending, especially if you're using a countertop blender.
If your corn isn't very sweet, add a tiny pinch of sugar to balance the heat.
Blend more or less of the soup depending on how creamy you want it.
What to Serve With Mexican Street Corn Chicken Soup
Here are a few blog recipes that pair well with it:
- Homemade Garlic Bread – Toasted, buttery, and perfect for scooping
- Cucumber Feta Salad with Lemon Vinaigrette – Cool and crisp alongside the soup
- Crispy Plantain Chips – Light and salty, great for dipping or snacking on the side
If You Like This, You’ll Love These
Puerto Rican Shrimp Stew (Asopao de Camarones) – A small batch rice and shrimp stew that starts with homemade recaito
- Creamy Chicken Enchilada Soup – Cheesy, spicy, and packed with shredded chicken
- Elote Corn Chowder – Creamy corn chowder inspired by Mexican street corn
- Poblano Chicken Tortilla Soup – Smoky poblano and shredded chicken in a brothy tortilla soup
If you make this Mexican Street Corn Chicken Soup, leave a comment and I’ll try to get back to every single one.
Creamy Mexican Street Corn Chicken Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add diced onion and jalapeño and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, garlic powder, onion powder, Tajín, and optional rehydrated chiles. Cook 1–2 minutes.
- Add frozen sweet corn and roasted corn. Stir to coat.
- Place chicken breasts in the pot and pour in chicken broth to cover. Simmer 15–18 minutes, or until chicken is fully cooked.
- Remove chicken and shred with two forks. Set aside.
- Turn off heat. Ladle 2 cups of soup (including corn and chiles) into a blender or hand blender with the sour cream. Let cool slightly before blending. Blend until smooth.
- Return blended mixture and shredded chicken to the pot. Stir to combine.
- Season with more salt if needed. Serve hot topped with cheese, cilantro, and lime. Add tortilla chips on the side.
