Mexican Street Corn Soup Recipe

Introduction

This Mexican Street Corn Soup captures all the smoky, tangy, and creamy flavors of classic elote in a comforting bowl. It’s a hearty, flavorful dish perfect for chilly evenings or anytime you crave a taste of street food at home.

Ingredients

• 1 tbsp. olive oil
• 1 small red onion
• 1 medium jalapeno
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 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)
• 1/2 cup shredded Monterey Jack cheese
• juice of one lime
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• lime wedges and chopped cilantro for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeño, cooking until the onion softens, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
2. Step 2: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajin seasoning, ground cumin, chile powder, salt, and black pepper, stirring to combine.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for 25 minutes, allowing the flavors to meld and the chicken to cook through.
4. Step 4: Remove the chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the soup.
5. Step 5: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer gently on low heat for another 3 minutes until everything is heated through and creamy.
6. Step 6: Ladle the soup into bowls and top with crumbled queso fresco, additional chopped cilantro, and lime wedges for garnish. Serve immediately.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable stock instead. Add extra corn or beans for protein.
• Adjust the heat by using less jalapeño or substituting with a milder pepper.
• Tajin seasoning adds a unique tangy, spicy flavor, but chili powder alone works as a substitute.
• Use full-fat sour cream or Greek yogurt for the creamiest texture and best flavor balance.
• Leftovers can be blended partially for a thicker, chowder-like consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the soup thickens too much when refrigerated, add a splash of chicken stock or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great made a day ahead as the flavors deepen. Just store it refrigerated and reheat gently before serving.

Can I freeze Mexican Street Corn Soup?

You can freeze the soup, but the texture of the sour cream or yogurt may change slightly upon thawing. To minimize this, consider adding the sour cream and cheese fresh after reheating the thawed soup.

Mexican Street Corn Soup Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

This flavorful Mexican Street Corn Soup combines the smoky, spicy, and creamy elements of traditional street corn in a comforting and hearty soup. Featuring fire-roasted corn, tender chicken, and a blend of Mexican spices, it’s finished with tangy lime, creamy sour cream, and crumbled queso fresco for an authentic taste experience.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp. olive oil
• 1 small red onion, chopped
• 1 medium jalapeno, chopped
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
• 1 (4 oz.) can diced green chiles

Seasonings

• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper

Liquids & Dairy

• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full fat)
• 1/2 cup shredded Monterey Jack cheese

Finishing Touches

• Juice of one lime
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• Lime wedges and chopped cilantro for garnish

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
2. Add Proteins and Spices: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with Tajin seasoning, ground cumin, chile powder, table salt, and black pepper, stirring to combine all the flavors.
3. Simmer Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let the soup cook gently for 25 minutes to allow the chicken to cook through and flavors to meld.
4. Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot to keep it well incorporated.
5. Add Creaminess & Cheese: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer the soup on low heat for another 3 minutes, allowing the cheese to melt and flavors to blend beautifully.
6. Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and additional chopped cilantro for brightness and texture.

Notes

• For a vegetarian version, substitute chicken with hearty vegetables or beans and use vegetable broth.
• Adjust spice levels by reducing or eliminating jalapeño and chile powder as desired.
• Fire-roasted corn adds a lovely smoky flavor, but fresh or regular frozen corn can be used as a substitute.
• Greek yogurt can replace sour cream for a lighter, tangier twist.
• Tajin seasoning is a Mexican chili-lime salt blend; if unavailable, substitute with chili powder and a pinch of lime zest.

Keywords: Mexican street corn soup, Mexican soup recipe, chicken corn soup, fire-roasted corn soup, creamy corn soup, easy Mexican meals