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Mexican Street Corn Soup Recipe

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★★★★★

4.7 from 139 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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