Mexican Street Corn Soup Recipe

Introduction

Mexican Street Corn Soup is a creamy, flavorful twist on the favorite summer treat elote. This hearty soup combines roasted corn, tender chicken, and zesty spices for a comforting meal that celebrates bold Mexican flavors all year round.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced red onion, jalapeño, and garlic. Cook until softened and fragrant, about 5 minutes.
2. Step 2: Add chicken breasts to the pot and cook until browned on both sides, about 4 minutes per side.
3. Step 3: Stir in fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, and black pepper. Cook for 2 minutes to toast the spices.
4. Step 4: Pour in the chicken stock and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 15 minutes.
5. Step 5: Remove chicken breasts and shred them with two forks. Return shredded chicken to the pot.
6. Step 6: Stir in sour cream (or Greek yogurt) and Monterey Jack cheese until melted and smooth. Heat just until warmed through—do not boil.
7. Step 7: Add lime juice and chopped cilantro. Stir to combine and adjust seasoning if needed.
8. Step 8: Ladle soup into bowls and garnish with crumbled queso fresco before serving.

Tips & Variations

• For extra smoky flavor, roast fresh corn on the grill before adding to the soup.
• Use Greek yogurt instead of sour cream for a tangier, lighter soup.
• Add cooked black beans for added protein and texture.
• Top with crushed tortilla chips for a crunchy garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding sour cream or yogurt to keep the soup creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra beans or vegetables like zucchini and sweet potatoes, and use vegetable broth instead of chicken stock.

Can I freeze Mexican Street Corn Soup?

It’s best to avoid freezing this soup after adding sour cream or yogurt, as it can separate. You can freeze the soup base without dairy and add the sour cream or yogurt when reheating.

Mexican Street Corn Soup Recipe

Print Recipe

★★★★★

5 from 128 reviews

This Mexican Street Corn Soup brings the vibrant flavors of elote into a comforting, creamy soup. Featuring fire-roasted corn, tender chicken, and a mix of bold spices like Tajín and chili powder, this dish offers a perfect balance of smoky, tangy, and spicy notes. Garnished with Monterey Jack cheese, queso fresco, fresh cilantro, and a squeeze of lime, this hearty soup is perfect for a cozy meal with a Mexican flair.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth

Dairy & Garnishes

• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Instructions

1. Heat olive oil: In a large soup pot over medium heat, warm the olive oil until shimmering but not smoking.
2. Sauté aromatics: Add the diced red onion, jalapeño, and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes.
3. Add chicken breasts: Place the boneless, skinless chicken breasts into the pot on top of the sautéed vegetables.
4. Add spices and vegetables: Stir in the fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper, distributing the spices evenly over the chicken and vegetables.
5. Add chicken stock: Pour the chicken stock or broth into the pot, ensuring the chicken is fully submerged. Bring the mixture to a gentle boil, then reduce heat to a simmer.
6. Simmer soup and cook chicken: Cover the pot and simmer for 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F / 74°C) and flavors have melded.
7. Shred chicken: Remove the chicken breasts from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
8. Blend soup base: Using an immersion blender, partially blend the soup to achieve a creamy texture while still leaving some whole corn and vegetable pieces for texture. Alternatively, transfer about half of the soup to a blender, pulse to blend, then return to the pot.
9. Add sour cream and cheese: Stir in the sour cream (or Greek yogurt) and shredded Monterey Jack cheese until fully incorporated and creamy.
10. Re-add shredded chicken: Return the shredded chicken to the soup pot and stir to combine. Heat through for another 2-3 minutes over low heat.
11. Season and garnish: Remove from heat. Stir in freshly squeezed lime juice and chopped cilantro. Serve the soup hot, topped with crumbled queso fresco for a final touch.

Notes

• For a vegetarian version, omit chicken and use vegetable broth instead.
• Adjust the spice level by adding more or less jalapeño and chili powder.
• Use full-fat sour cream or Greek yogurt for creaminess, low-fat alternatives may change texture.
• If you don’t have an immersion blender, carefully blend soup in batches in a regular blender for a creamy base.
• Fire-roasted corn adds a smoky flavor, but fresh or frozen corn can be used if unavailable.

Keywords: Mexican street corn soup, elote soup, creamy corn soup, chicken corn soup, spicy corn soup, Mexican soup recipe