Go Back
Mexican Street Corn Soup

Mexican Street Corn Soup

Make creamy Mexican Street Corn Soup with sweet corn, shredded chicken, cotija cheese, lime, and bold spices in just 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 4 cups frozen or canned corn drained
  • 2 cups cooked shredded chicken
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces cream cheese softened
  • 1 cup heavy cream
  • ½ cup crumbled cotija cheese
  • Juice of 1 lime
  • Fresh cilantro chopped, for garnish

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and cook for another 30 seconds.
  4. Add the chicken broth, corn, shredded chicken, diced tomatoes with green chilies, chili powder, smoked paprika, cumin, salt, and black pepper.
  5. Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
  6. Stir in the cream cheese until completely melted.
  7. Pour in the heavy cream and stir until smooth.
  8. Remove the soup from the heat and stir in the lime juice.
  9. Serve topped with crumbled cotija cheese, fresh cilantro, and extra chili powder if desired.

Notes

  • Fresh, frozen, or canned corn all work well.
  • Soften the cream cheese before adding it for a smoother broth.
  • Taste the soup before serving and adjust the seasoning.
  • Don't let the soup boil after adding the cream.
  • Add extra broth if you prefer a thinner consistency.