Mexican Street Corn Soup

A creamy twist on a classic soup.

If you love the bold flavors of Mexican street corn—smoky spices, bright lime, and creamy richness—this Mexican Street Corn Soup is about to become a new favorite. It’s warm, hearty, and packed with comforting ingredients, yet brightened with citrus and fresh cilantro. Best of all, it comes together easily with rotisserie chicken and pantry staples, making it perfect for busy weeknights or casual gatherings.

This soup is rich without being heavy, just a little spicy, and finished with crunchy tortilla strips that take every bite over the top.

Ingredients

• 2 cans Mexicorn, well drained

• 1 medium onion, chopped

• 1 tablespoon chopped garlic

• 1 tablespoon olive oil

• 1 ½ teaspoons Tajín seasoning

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 48 oz chicken broth (about 1 ½ boxes)

• 1 small package Little Potatoes (15.6 oz), halved

• 2 ½ cups chopped rotisserie chicken

• ½ cup salsa

• 1 package cream cheese

• Juice of 2 small limes

• ½ cup chopped fresh cilantro, plus more for garnish

• Tri-colored tortilla strips, for topping

  
  

Directions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic and sauté until the onions are translucent and fragrant.

2. Stir in the Tajín, chili powder, and cumin. Cook for about 1 minute to bloom the spices.

3. Add the drained corn and sauté until the kernels are well coated with the seasoning.

4. Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.

5. Stir in the salsa and lime juice. Taste and adjust seasonings as needed.

6. Gradually add the cream cheese, stirring until fully melted and the soup is creamy.

7. Add the chopped cilantro and stir to combine.

8. Serve hot, topped with tri-colored tortilla strips and additional fresh cilantro.

   
   

Serving Tips & Variations

• Extra heat: Add diced jalapeños or a dash of cayenne

• Creamier texture: Mash a few potatoes in the pot before adding the cream cheese

• Street corn flair: Finish with crumbled cotija cheese or a drizzle of crema

• Make it meatless: Skip the chicken and add black beans instead

  
  

This Mexican Street Corn Soup is comforting, colorful, and bursting with flavor—perfect for chilly evenings, game days, or anytime you’re craving something cozy with a little kick. One bowl is never enough.