Mexican Street Corn Soup Recipe
Introduction
This Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote. Packed with tender chicken, fire-roasted corn, and zesty spices, it’s perfect for a cozy meal that brings vibrant street food flavors to your kitchen.
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 corn or other 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
- Step 1: Heat olive oil in a large pot over medium-high heat. Sauté diced onion and jalapeño until soft, about 4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Step 2: Stir in chicken breasts, fire-roasted corn, diced green chiles, and seasonings: Tajín, cumin, chile powder, salt, and pepper. Pour in chicken stock and bring to a boil.
- Step 3: Reduce heat to a simmer and cover the pot. Cook for 25 minutes until the chicken is cooked through. Remove chicken breasts and shred them with forks, then return the shredded chicken to the pot.
- Step 4: Mix in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for 3 more minutes until the soup is heated through and creamy.
- Step 5: Serve the soup topped with crumbled queso fresco and garnish with lime wedges and additional chopped cilantro for extra brightness.
Tips & Variations
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock. Add extra corn or black beans for more texture and protein.
- If you like a spicier soup, keep the jalapeno seeds or add a dash of hot sauce to taste.
- Greek yogurt is a great substitute for sour cream if you want a lighter option without sacrificing creaminess.
- The Tajín seasoning adds a unique tangy spice, but feel free to substitute with chili powder and a squeeze of fresh lime if you don’t have it on hand.
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, add a splash of chicken broth or water when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup actually tastes great the next day as the flavors continue to meld. Prepare it fully, then refrigerate and reheat when ready to serve.
Can I freeze Mexican Street Corn Soup?
It’s best to freeze before adding the sour cream and cheese, since dairy can sometimes separate when frozen and thawed. Freeze the broth, chicken, and corn mixture, then thaw and add dairy when reheating.
PrintMexican Street Corn Soup Recipe
This Mexican Street Corn Soup is a creamy, flavorful bowl of comfort inspired by the beloved street food, elote. Featuring juicy chicken breasts, fire-roasted corn, smoky spices, and a tangy mixture of sour cream and cheese, this soup is rich and satisfying with a hint of lime and fresh cilantro. Perfect for a cozy dinner that delivers bold Mexican flavors in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Soup Base
- 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 or other 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)
Finishing Ingredients
- 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 for garnish
- Chopped cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño and sauté until softened, about 4 minutes. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients and Spices: Stir in the chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chile powder, salt, and black pepper. Pour in the chicken stock and bring the mixture to a boil.
- Simmer and Shred Chicken: Reduce heat to a simmer and cover the pot. Let cook for 25 minutes until the chicken is fully cooked. Remove the chicken breasts, shred them using two forks, then return the shredded chicken to the pot.
- Add Creaminess and Cheese: Mix in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Stir well and simmer for 3 more minutes until everything is heated through and melded together.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with crumbled queso fresco and garnish with lime wedges and additional chopped cilantro for a fresh and zesty finish.
Notes
- For a lighter option, substitute sour cream with full-fat Greek yogurt.
- Use fresh corn if available for a sweeter, fresher flavor.
- Tajin seasoning adds a citrusy, slightly spicy flavor—adjust quantity to taste.
- For spicier soup, leave some jalapeño seeds in or add more chile powder.
- This soup can be made vegetarian by omitting chicken and using vegetable stock.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
Keywords: Mexican street corn soup, elote soup, chicken and corn soup, creamy corn soup, fire-roasted corn soup
