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Mexican Street Corn Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/mexican-street-corn-soup-recipe/