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Mexican Street Corn Soup

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This Mexican Street Corn Soup is a cozy, comforting dish inspired by the bold flavors of elote (Mexican street corn). Combining creamy, zesty, and spicy elements, this soup is hearty and packed with flavor. Perfect for any occasion, it’s a fun twist on your favorite street food that brings warmth and satisfaction to every bite.

  • Total Time: 48 minutes
  • Yield: 6 servings

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 tsp ground cumin
  • 2 tsp 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
  • For garnish:
  • Lime wedges
  • Chopped cilantro

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion and jalapeno, and cook until the onion softens, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
  2. Add chicken and seasonings: 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.
  3. Simmer the soup: Pour in the chicken stock and bring the soup to a boil. Reduce the heat to a simmer, cover, and let it cook for 25 minutes.
  4. Shred the chicken: Remove the chicken breasts from the pot, shred them into bite-sized pieces, and return them to the soup.
  5. Stir in creamy ingredients: Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro, and simmer on low for another 3 minutes.
  6. Serve: Serve the soup topped with crumbled queso fresco, lime wedges, and chopped cilantro.

Notes

  • For extra heat: Add more jalapeno or a pinch of cayenne pepper.
  • For a dairy-free version: Use coconut cream or cashew cream in place of sour cream, and a dairy-free cheese alternative.
  • Make it vegetarian: Skip the chicken and add extra beans or vegetables like bell peppers and zucchini.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 465 kcal
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Protein: 26g
  • Cholesterol: 85mg