Mexican Street Corn Soup brings out the true flavors of Mexico – roasted corn, cotija cheese, chile peppers, limes and chicken.
I really love this Mexican Street Corn Soup for so many reasons. First and most importantly, it’s incredibly delicious because it’s loaded with so many layers of flavors.
Next, it’s super easy to cook because this recipe calls for already roasted corn as well as cooked rotisserie chicken. With the addition of lots of fresh vegetables, it’s also very healthy for you.
Finally, it’s rich, hearty and a full meal deal. It’s a perfect dinner all by itself and it’s totally ready to serve in about 35 minutes. When you’re working all day long, that’s really a blessing.
So let’s make it.
Ingredients for Mexican Street Corn Soup
- Olive oil: A healthy cooking oil
- Onions: For healthy flavor and the first ingredient of Mirepoix. I use shallots for milder flavor
- Celery: The second healthy ingredient of Mirepoix
- Carrots: The final healthy ingredient of Mirepoix
- Garlic: An additional layer of flavor
- Mexican Style Roasted Corn Kernels: Trader Joe’s Mexican Style Roasted Corn – frozen
- Cooked Chicken: For protein and substance
- Chicken Broth: I prefer Manischewitz Low Sodium Chicken Broth because it tastes like homemade
- Chile Lime Seasoning: This great seasoning is Trader Joe’s again
- Smoked Paprika: For the taste of cooking over a open fire
- Tortilla chips: For additional corn flavor
- Cotija Cheese: Fabulous Mexican Cheese that actually comes inside the roasted corn package.
How to Make Mexican Street Corn Soup
First, add a little olive oil to a large pot over medium-high heat. Then add diced onions, celery and carrots and sauté 3-4 minutes, until they just begin to caramelize. Then add the minced garlic and cook about a minute more. Don’t add the garlic when you add the other vegetables because it burns very easily. Just about a minute is all it needs.
Finally, add in the frozen roasted corn, shredded chicken, chicken broth, Smoked Paprika and Chile Lime Seasoning.
At this point, you’re almost done. Just turn the heat to low and let all those flavors simmer for about 30 minutes.
When it’s time to serve, ladle the soup into bowls and top with crushed tortilla chips and Cotija cheese.
Additional Thoughts on the Ingredients
This Mexican Street Corn Soup was inspired from the delicious corn sold on the streets of Mexico. Fresh steamed corn is slathered in mayonnaise then coated with Chile’s and cotija cheese. People line up for it. Check out this recipe from Isabeleats.
Yes, I know. This seem to be a walking advertisement for Trader Joe’s, but I can’t help it. There’s just too many good things in that store. Like, for instance, you can buy fresh Mirepoix already cut up for you. I didn’t use that Mirepoix for this recipe, but if you’re running behind, it’s certainly a time saver. It’s fresh, it’s wonderful and it’s done.
The Chile Lime Seasoning has been a staple in my pantry for a long time now and I’ve used it in several recipes. With the first taste it’s lime forward, and then you taste the Chile. Totally fresh tasting. It’s really a perfect blend.
And their Mexican Style Roasted Corn is sheer genius. I’ve roasted my own corn for other recipes and I have to say, this is awfully close in taste. Cotija cheese is not easy to find and, bless their hearts, Trader Joe’s included 2 packages in each bag. If you have no Trader Joe’s nearby, you can make some substitutions here. Instead of Chile Lime Powder, I would use Chile powder, salt and a good squeeze of fresh lime.
In place of the Mexican Style Roasted Corn, you can sauté regular corn kernels over medium high heat for 3-4 minutes until they just begin to char. Then add additional chile.
For the soft Cotija, you can substitute feta cheese. For aged Cotija, use Parmesan or Romano cheese.
Mexican Street Corn Soup
- 1 Tsp Olive oil
- 1 Large Shallot Chopped
- 1 Cup Celery Chopped
- 1 Cup Carrot Chopped
- 2 Cloves Garlic Minced
- 1 Cup Roasted Corn Kernels Trader Joes's Mexican Style Roasted Corn
- 1 Cup Cooked Chicken Shredded
- 32 Oz Low Sodium Chicken Broth Prefer Manischwitz Low Sodium Chicken Broth
- 1/2 Tsp Chile Lime Seasoning
- 1/4 Tsp Smoked Paprika
- 10 Tortilla Chips Slightly broken
- 1 Tbsp Cotija cheese
- Add olive oil to a large pot over medium high heat. Then add diced shallots, celery and carrots and cook 3-4 minutes, stirring constantly until slightly caramelized.
- Add minced garlic and cook 1 minute longer.
- Then add roasted corn kernels, chicken, chicken broth, Chile Lime Seasoning and Smoked Paprika.
- Turn heat to low and let it simmer 30 minutes.
- Ladle into bowls, top with tortilla chips and cotija cheese and serve.
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