Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just skip the simmering step—add the shredded rotisserie chicken at the end when you stir in the cheese and sour cream.

Can I make this vegetarian?

Yes! Swap the chicken for black beans and use veggie stock. You’ll still get all the creamy, spicy corn goodness.

How do I store leftovers?

Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of stock or milk to loosen it up.

Mexican Street Corn Soup - Chicken magic recipes

Description

This creamy Mexican Street Corn Soup is packed with fire-roasted corn, tender chicken, spices, and fresh lime. A cozy, flavorful, one-pot meal that’s perfect for busy weeknights or family dinners.

Ingredients

Scale

1 tbsp oil
1 medium onion, chopped
1 jalapeño, seeded and diced
3 cloves garlic, minced
1 lb boneless skinless chicken breasts (or thighs)
3 cups fire-roasted corn (fresh, frozen, or canned)
1 (4 oz) can green chiles
2 tsp Tajín seasoning
1 tsp cumin
1 tsp chili powder
Salt & pepper, to taste
4 cups chicken stock
1 cup sour cream
1 ½ cups Monterey Jack cheese, shredded
Juice of 1 lime
¼ cup fresh cilantro, chopped
½ cup queso fresco, crumbled (for topping)
Extra lime wedges & cilantro for garnish

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Instructions

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and jalapeño, cooking until onion softens (3–4 minutes). Stir in garlic and cook for 30 seconds.
Add chicken, fire-roasted corn, and green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and pepper. Stir well.
Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
Remove chicken, shred with two forks, and return to the pot. Let it soak in the broth for 5 minutes.
Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Heat gently until cheese melts and soup is creamy.
Serve hot, topped with queso fresco, extra cilantro, and lime wedges.

Notes

Fire-roasted corn adds the best flavor, but you can char regular corn in a skillet as a substitute.
Make it spicier by adding cayenne pepper or hot sauce.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of stock.
Rotisserie chicken can be used for a quicker version—just add at the creamy step.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 345 kcal
Sugar: 5 g
Sodium: 760 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 23 g
Cholesterol: 70 mg