Nothing warms you up quite like a steaming bowl of Mexican Street Corn Chicken Soup, it’s like getting a cozy hug from the inside out! This recipe combines all my favorite things: juicy chicken, sweet corn, and those zesty Mexican flavors we all crave. I first fell in love with this soup when I needed something quick, comforting, and packed with immune-boosting ingredients (those chilly days when you feel a cold coming on? This is your secret weapon). The best part? It’s surprisingly light at just 220 calories per bowl, but trust me, with the creamy cotija cheese and fresh lime juice, it tastes indulgent enough to fool anyone.
Why You’ll Love This Mexican Street Corn Chicken Soup
This isn’t just any chicken soup, it’s a *vibrant* bowl of comfort that’ll make your taste buds dance. Here’s why it’s a staple in my kitchen:
- Ready in 35 minutes flat, perfect for those “I need dinner NOW” nights
- Bursting with flavor from smoky chili powder, tangy lime, and creamy cotija cheese (no bland soups here!)
- Packed with protein and veggies to keep you full without the guilt
- Works magic for colds, the broth soothes sore throats, while garlic and spices help clear sinuses
- Customizable for diets, skip the cheese for keto, or blend a portion for a creamier texture
Seriously, one spoonful and you’ll be hooked, just like I was!
Print35-Minute Mexican Street Corn Chicken Soup That Heals
A flavorful Mexican Street Corn Chicken Soup combining tender chicken, sweet corn, and zesty spices for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and sauté until translucent.
- Add chicken breasts, broth, corn, chili powder, and cumin. Simmer for 20 minutes.
- Remove chicken, shred it, and return to the pot.
- Stir in lime juice and cilantro.
- Serve topped with cotija cheese.
Notes
- For a creamy version, blend 1/4 cup of the soup and mix it back in.
- Use turkey bacon as a topping if desired.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
Ingredients for Mexican Street Corn Chicken Soup
Here’s everything you’ll need to make this flavor-packed soup sing, I’ve included all my little prep notes that make a BIG difference:
- 2 boneless, skinless chicken breasts (about 1 lb total), I like to butterfly them so they cook faster
- 4 cups chicken broth, homemade if you’ve got it, but boxed works great too
- 1 cup corn kernels, fresh off the cob is amazing in summer, but frozen works beautifully year-round (just thaw it first!)
- 1/2 cup diced onion, I prefer yellow onions here, chopped small so they melt into the broth
- 1/4 cup chopped cilantro, stems and all for extra flavor (but leave it out if you’re one of those cilantro-haters)
- 1 tsp chili powder, the smokier the better in my book
- 1/2 tsp cumin, freshly ground if you’re feeling fancy
- 1/4 cup crumbled cotija cheese, queso fresco works too if that’s what you’ve got
- 1 lime, juiced, about 2 tbsp, and PLEASE use fresh, bottled lime juice just isn’t the same
- 1 tbsp olive oil, for that perfect sauté
- Salt and pepper, to taste, but go easy at first since the cheese adds saltiness later
See? Nothing too crazy, just simple ingredients that come together in the most magical way. Now let’s get cooking!
How to Make Mexican Street Corn Chicken Soup
Alright, let’s dive into making this soul-warming soup, I promise it’s easier than you think! Here’s exactly how I do it:
- Sauté those aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the diced onion and cook until they turn soft and translucent, about 3 minutes. You’ll know they’re ready when your kitchen smells amazing!
- Brown the chicken: Add the chicken breasts (I butterfly mine for quicker cooking) and let them get a nice golden sear for about 2 minutes per side. Don’t worry about cooking them through yet, we’re building flavor here!
- Simmer to perfection: Pour in the chicken broth, corn kernels, chili powder, and cumin. Bring everything to a gentle bubble, then reduce heat to low. Let it simmer uncovered for 20 minutes, this is when the magic happens as flavors meld together.
- Shred the chicken: Fish out the chicken breasts with tongs (careful, they’re hot!) and shred them using two forks. I do this right on my cutting board, the chicken should practically fall apart. Return the shredded chicken to the pot.
- Finish with fresh flavors: Stir in the lime juice and chopped cilantro. Taste and adjust salt and pepper, remember the cotija cheese will add saltiness later!
- Serve with flair: Ladle into bowls and top generously with crumbled cotija cheese. A lime wedge on the side makes it extra pretty.
Tips for the Best Mexican Street Corn Chicken Soup
After making this soup dozens of times, here are my can’t-live-without tips:
- Creamy hack: For a richer texture without heavy cream, blend about 1/4 cup of the soup (carefully!) and stir it back in. Instant velvety goodness!
- Lime love: Always use fresh lime juice, bottled stuff tastes flat. Roll your lime on the counter first to get maximum juice.
- Chicken shortcut: No time to simmer? Use pre-cooked rotisserie chicken! Just add shredded meat during the last 5 minutes to warm through.
- Spice control: For kids or sensitive palates, start with 1/2 tsp chili powder. You can always add more at the end.
Mexican Street Corn Chicken Soup Variations
One of my favorite things about this soup is how easily it adapts to different tastes and diets! Here are my go-to twists when I’m feeling creative:
- Turkey bacon crunch: Swap the cotija for crumbled turkey bacon, it adds the perfect smoky crunch (my kids beg for this version).
- Dairy-free delight: Use nutritional yeast or almond-based “parmesan” instead of cheese, you still get that savory kick.
- Extra veggies: Toss in diced bell peppers or zucchini with the onions for more color and nutrients.
- Spice it up: Add a diced jalapeño (seeds removed) if you like heat, just warn your guests first!
The possibilities are endless, make it your own!
Serving Suggestions for Mexican Street Corn Chicken Soup
Now for my favorite part, dressing up this already amazing soup! I always set out little bowls of toppings so everyone can customize their bowl just how they like it. Here’s what I keep on hand:
- Crunchy bits: Crushed tortilla chips or strips add the perfect texture contrast (I’m partial to the blue corn ones for color).
- Creamy avocado: Sliced or diced avocado makes it extra luxurious, the cool creaminess balances the spicy broth beautifully.
- Extra zing: Lime wedges for squeezing over the top, because you can never have too much lime in my opinion!
- Fresh herbs: More chopped cilantro for the lovers (or parsley for the haters) adds a pop of freshness.
- Heat boost: Sliced radishes or pickled jalapeños for those who want some kick.
For sides, I usually go with something simple that won’t compete with the soup’s bold flavors. My go-tos are:
- A crisp green salad with just lime juice and olive oil dressing
- Warm corn tortillas for dipping (bonus points if you char them slightly first)
- For heartier appetites, some Mexican rice on the side
Pro tip: Set up your toppings buffet-style and let everyone build their perfect bowl, it makes dinner feel like a party!
Storing and Reheating Mexican Street Corn Chicken Soup
This soup is one of those magical dishes that actually tastes even better the next day (if you can resist eating it all at once, that is!). Here’s how I store and reheat it to keep that fresh-made flavor and texture:
Fridge Storage Tips
Let the soup cool slightly before transferring it to an airtight container, I like using glass jars so I can see how much I have left. It’ll keep beautifully in the fridge for up to 3 days. The flavors continue to develop and deepen, making it even more delicious for leftovers!
Freezing Like a Pro
Want to stash some away for emergency soup cravings? Here’s my method:
- Cool completely before freezing (hot soup can raise your freezer’s temperature)
- Leave about an inch of space at the top of containers, liquids expand when frozen
- Label with the date, it keeps well for up to 2 months
- For easiest thawing, freeze in individual portions
Small note: The corn might get slightly softer after freezing, but the flavor remains amazing.
Reheating Without the Sadness
Nobody likes soggy leftovers! Here’s how I bring this soup back to life:
- Stovetop: Gently warm over medium-low heat, stirring occasionally. If it seems too thick, add a splash of broth or water.
- Microwave: Heat in 60-second bursts, stirring between each one. Cover with a damp paper towel to prevent splatters.
- Frozen: Thaw overnight in the fridge first, then reheat as above. In a pinch, you can reheat from frozen, just go low and slow.
Wait to add fresh toppings like cheese, avocado, and cilantro until after reheating, that way everything stays bright and fresh-tasting!
Mexican Street Corn Chicken Soup Nutrition
Here’s the beautiful thing about this soup, it tastes indulgent but is actually packed with good-for-you ingredients! While I’m no nutritionist (just a soup-obsessed home cook), I can tell you why I feel good serving this to my family:
The chicken gives you a solid protein punch to keep you full, while the corn adds natural sweetness and fiber. That golden broth? Packed with minerals from the chicken bones if you use homemade stock. And don’t even get me started on the lime juice, it helps your body absorb all those nutrients!
Important note: Nutritional values are estimates and vary based on your specific ingredients. Using low-sodium broth? That’ll change the numbers. Extra cheese? Obviously delicious, but adjust accordingly.
What matters most to me is that this soup makes you feel nourished from the inside out. It’s got that perfect balance, comforting enough to cure a bad day, light enough that you don’t feel sluggish afterward. Now that’s what I call a win-win!
FAQs About Mexican Street Corn Chicken Soup
I get asked about this soup ALL the time, here are the most common questions I hear (and my honest answers from years of making it!):
Can I use frozen corn instead of fresh?
Absolutely! I actually keep frozen corn in my freezer year-round for this exact recipe. Just give it a quick thaw by running under warm water before adding it to the pot. The texture stays wonderfully crisp-tender, and honestly? In winter when fresh corn isn’t at its best, frozen might even taste better!
Is this Mexican Street Corn Chicken Soup keto-friendly?
With a few tweaks, yes! The main carb source here is the corn, you can either reduce the amount or swap it for diced zucchini. Skip the cotija cheese if you’re strict keto (or use a keto-approved cheese alternative), and you’ve got a low-carb chicken soup that’s packed with flavor. I’ve even made it with cauliflower rice instead of corn for my keto friends, still delicious!
How can I make this soup creamier without dairy?
My favorite trick? Blend some of the soup! Carefully take out about 1/4 cup of the broth and veggies (no chicken), blend until smooth, then stir it back in. It creates the most luxurious texture without any cream. For extra richness, you could also stir in a tablespoon of coconut cream, it adds subtle sweetness that works beautifully with the spices.
What’s the best way to shred the chicken?
I’ve tried every method under the sun, and here’s what works best: Use two forks to pull apart the slightly cooled chicken (hot chicken shreds easier but burns fingers, not fun!). If I’m making a big batch, I’ll throw the warm chicken in my stand mixer with the paddle attachment for 10 seconds, instant perfectly shredded chicken with zero effort! Just don’t overmix or it’ll get mushy.
Can I make this in a slow cooker or Instant Pot?
You bet! For slow cooker Mexican Street Corn Chicken Soup: Sauté onions first (trust me, it makes a difference!), then add everything except lime juice and cilantro. Cook on low 6-8 hours or high 3-4 hours. Shred chicken, then stir in lime and cilantro. Instant Pot version: Sauté onions, add everything except lime/cilantro, pressure cook 10 minutes, quick release, then proceed as usual. Both methods taste amazing!
Nothing makes me happier than seeing how you put your own spin on this soup! It’s become such a staple in my kitchen that my friends now text me photos of their versions, everything from “I added extra lime” to “My kids ate three bowls!” (that last one always makes my day).
If you make this recipe, I’d love to hear how it turned out for you. Did you add extra spice? Try a fun topping I haven’t thought of? Maybe it became your new go-to when someone’s feeling under the weather? Every bowl tells a story, and I’m here for all of them.
I always keep an eye out for your creations, tag me if you share photos so I can virtually enjoy your soup night! And if you have any brilliant twists on the recipe, don’t hold back. Some of my favorite variations came from readers readers who took the basics and ran with them (hello, roasted poblano version!).
p>Whether it’s your first time making it or your fiftieth, remember, cooking should be fun, messy, and full of personality. Just like this week, my neighbor told me her secret is adding a splash of orange juice along with the lime (genius!). That’s the beauty of recipes like this, they’re meant to be made your own. You can find more great home cooking ideas over at Family Tastes.