Mexican Street Corn Soup

This Mexican Street Corn Soup is a cozy and comforting dish inspired by the bold flavors of elote (Mexican street corn). With creamy, zesty, and spicy elements, this soup brings together all the delicious flavors of traditional street corn in a hearty, flavorful bowl. Perfect for any occasion, it’s an exciting twist on your favorite street food that will satisfy your taste buds and warm you up from the inside out!

Why You’ll Love This Recipe

This soup is packed with bold flavors—roasted corn, smoky spices, tangy lime, and creamy textures from sour cream and Monterey Jack cheese. The combination of chicken, fire-roasted corn, and diced green chiles adds a rich, savory depth to the soup, while the Tajín and chili powder provide a flavorful kick. Topped with crumbled queso fresco and fresh cilantro, this soup is as comforting as it is delicious. Whether you’re serving it as a starter or a main dish, this soup is sure to become a new favorite!

Ingredients

• 1 tbsp olive oil

• 1 small red onion, diced

• 1 medium jalapeno, diced

• 3 cloves garlic, minced

• 2 (12 oz.) skinless, boneless 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 tsps ground cumin

• 2 tsps chili 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 1 lime

• 1/4 cup chopped cilantro

• 1/2 cup crumbled queso fresco

Garnish (optional):

• Lime wedges

• Chopped cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeno, and cook until the onion softens, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

2. Cook the Chicken: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, ground cumin, chili powder, salt, and black pepper. Stir well to coat everything in the spices.

3. Simmer: Pour in the chicken stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, or until the chicken is cooked through and tender.

4. Shred the Chicken: Remove the chicken breasts from the pot, shred them into bite-sized pieces using two forks, and return the chicken to the soup.

5. Add Creaminess: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let it simmer on low for another 3 minutes, allowing the cheese to melt and the soup to become creamy.

6. Serve: Ladle the soup into bowls and top with crumbled queso fresco, lime wedges, and more chopped cilantro.

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 33 minutes

• Total Time: 48 minutes

Variations

• Vegetarian Option: Skip the chicken and add extra fire-roasted corn, beans, or roasted vegetables for a hearty vegetarian version of this soup.

• Spicy Kick: For more heat, add more diced jalapenos or a pinch of cayenne pepper.

• Creamier Soup: For a richer texture, use full-fat coconut milk instead of sour cream.

• Corn Alternatives: If fresh or frozen fire-roasted corn isn’t available, regular frozen corn will also work fine—just add a bit of smoked paprika for extra flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the soup over medium heat on the stovetop, stirring occasionally. If it’s too thick after storing, add a splash of chicken stock or water to thin it out.

FAQs

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just be sure to cook them thoroughly, and they may take a little longer to cook than thawed chicken.

2. Can I use a slow cooker for this soup?

Yes, you can make this soup in a slow cooker. Add all the ingredients (except the sour cream, cheese, and cilantro) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the creamy ingredients at the end.

3. Can I substitute the sour cream with something else?

Yes, you can use Greek yogurt for a lighter, tangy option. You could also substitute sour cream with a dairy-free alternative, such as cashew cream or coconut cream, for a dairy-free version.

4. How can I make this soup spicier?

If you want more heat, add extra jalapenos or a dash of hot sauce. You can also increase the amount of chili powder or Tajín seasoning.

5. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stovetop.

6. Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have time to meld. Just store it in the fridge and reheat before serving.

7. How do I make the soup thicker?

If you prefer a thicker soup, you can add a little cornstarch slurry (cornstarch mixed with water) to the pot, or blend a portion of the soup and return it to the pot for a creamier texture.

8. Can I add beans to this soup?

Yes, adding a can of drained and rinsed white beans or black beans can give the soup more texture and protein.

9. Can I use a different cheese instead of Monterey Jack?

Yes, you can use other cheeses such as cheddar or pepper jack for a different flavor profile. Adjust the type of cheese to your personal taste.

10. Can I make this soup without the lime?

While lime adds a fresh, zesty flavor, you can leave it out if you prefer. You could also substitute lime with a splash of lemon juice.

Conclusion

This Mexican Street Corn Soup is a bold, comforting dish that combines the smoky, zesty flavors of elote in a creamy, hearty soup. With the combination of fire-roasted corn, tender chicken, spices, and a rich, creamy broth, this soup is perfect for any occasion—from cozy dinners to casual gatherings. Easy to make and full of flavor, it’s sure to become a favorite in your recipe rotation!

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