Go Back
–+ servings
Spoon scooping out Mexican street corn soup from a white ceramic bowl.

Mexican Street Corn Soup with Chicken (Dairy-Free)

This Creamy Mexican Street Corn Soup is a fun twist on the traditional recipe! It's made with healthy, wholesome ingredients, and completely dairy-free.
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American, Mexican
Servings 6 Servings
Calories 450 kcal

Equipment

  • 1 Large Soup Pot or Dutch Oven

Ingredients
  

Soup Base

  • 32 Ounces Chicken Broth
  • 13.5 Ounces Full Fat Coconut Milk
  • 1 Sweet Onion, Diced
  • 4 Cups Cubed Yellow Potatoes
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Lime Juice
  • 3-4 Cloves of Garlic
  • 2 Teaspoons Salt
  • 1 Teaspoon Paprika
  • ½ Teaspoon Chili Powder

Additional Ingredients

  • 1 Pound Chicken Breast
  • 1 Pound Frozen Corn
  • 1-2 Diced Jalapeno Skip this if you do not like spice!
  • 2 Tablespoons Cassava Flour You can also swap for gluten-free 1-1 flour.
  • 2 Tablespoons Chopped Cilantro

Instructions
 

  • Start by adding the diced onions and garlic in a large soup pot or Dutch Oven with olive oil. Sauté on medium heat until onions are translucent.
  • Next, add in the potatoes, chopped cilantro, paprika, salt, and chili powder. Stir for a few minutes.
  • Then add in the chicken broth, full fat coconut milk, lime juice, and raw chicken breast. Stir well and cover. Bring to a boil and then turn to low and let simmer for 30 minutes.
  • After 30 minutes, remove the cooked chicken breast and roughly chop into bite sized pieces.
  • Stir in the cassava flour, then use an immersion blender to puree the broth.
  • Finally, add back in the chopped chicken, frozen corn, extra chopped cilantro, and diced jalapeno. Cover again and let simmer for 15 minutes.

Notes

Expert Tips

  • Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
  • Need to use up your leftover turkey from Thanksgiving? Just swap chicken for turkey! Either chopped or shredded will work.
  • This recipe makes a big batch of soup, so I suggest using Souper Cubes 2 cup silicone freezer trays to store single servings in the freezer for a rainy day!
  • For best results, I prefer cooking soup and stew in a Dutch Oven.

How To Store Leftovers

Store leftover soup in an airtight container in the refrigerator for 3-4 days.
You can also transfer half of the soup into a freezer safe container. Freeze up to 3 months!
See full post for more information and step by step photos!

Nutrition

Serving: 1ServingCalories: 450kcalCarbohydrates: 56gProtein: 25gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 679mgPotassium: 1433mgFiber: 6gSugar: 5gVitamin A: 305IUVitamin C: 45mgCalcium: 64mgIron: 5mg
Keywords creamy mexican corn soup, dairy free mexican street corn soup, mexican corn and chicken soup, mexican street corn soup
Did you make this recipe?Tag @freshwaterpeaches on Instagram!