Mexican Street Corn Soup

If you love the bold, smoky, and slightly spicy flavors of Mexican street corn, you’re going to adore this Mexican Street Corn Soup. This creamy, cheesy, and savory soup captures all the best elements of elote in a comforting bowl. Packed with tender chicken, fire-roasted corn, zesty lime, and warm spices like cumin and chili powder, it’s a one-pot meal that’s perfect for weeknights, dinner parties, or meal prep. Each spoonful delivers a harmonious balance of sweet corn, smoky chiles, tangy sour cream, and melty Monterey Jack cheese, all finished with fresh cilantro and crumbled queso fresco. This soup is both indulgent and approachable, offering a restaurant-quality flavor with a simple cooking process. Whether you’re a fan of Mexican cuisine or just looking for a unique twist on classic chicken soup, this recipe is designed to impress while being easy enough for everyday cooking.

🧂 Ingredients

To make this soup for 4–6 servings, you’ll need the following ingredients:

1 tbsp olive oil – for sautéing vegetables and building flavor.
1 small red onion, diced – adds sweetness and depth.
1 medium jalapeño, seeded and diced – provides mild heat and a classic Mexican kick.
3 cloves garlic, minced – essential aromatic to enrich the base.
2 (12 oz.) boneless, skinless chicken breasts – lean protein that absorbs flavors beautifully.
1 (12 oz.) package fire-roasted frozen corn (or fresh corn) – gives the soup a smoky sweetness reminiscent of street corn.
1 (4 oz.) can diced green chiles – adds a gentle heat and savory dimension.
1 tbsp Tajín seasoning – a tangy, chili-lime spice blend that defines the Mexican street corn flavor.
2 tsp ground cumin – adds warmth and earthy depth.
2 tsp chili powder – enhances smokiness and mild heat.
½ tsp table salt – balances the flavors.
¼ tsp finely ground black pepper – adds a subtle kick.
4 cups (32 oz.) chicken stock or low-sodium chicken broth – creates a rich, flavorful base for the soup.
2 cups sour cream (full-fat) or Greek yogurt (full-fat) – gives the soup its creamy, indulgent texture.
½ cup shredded Monterey Jack cheese – melts into the soup for a velvety finish.
Juice of one lime – brightens the soup and balances the richness.
¼ cup chopped cilantro – adds freshness and herbal notes.
½ cup crumbled queso fresco – for garnish and authentic flavor.

Optional toppings include additional cilantro, lime wedges, extra shredded cheese, or tortilla strips for texture.

🍳 Method

Step 1: Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced red onion and jalapeño, sautéing for 3–4 minutes until softened and fragrant. Add the minced garlic and cook for an additional 30–60 seconds. This step builds the flavor base, ensuring the soup has depth and aroma.

Step 2: Cook the Chicken

Add the chicken breasts to the pot, searing them lightly for 4–5 minutes per side until golden but not fully cooked. The chicken will finish cooking in the broth, soaking up the spices and smoky corn flavor.

Step 3: Build the Broth

Add the fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, and black pepper. Stir to coat everything in the spices. Pour in the chicken stock, bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes. This allows the chicken to cook through while the corn and spices infuse the broth with flavor.

Step 4: Shred the Chicken

Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup, stirring to incorporate evenly.

Step 5: Add Cream and Cheese

Reduce the heat to low. Stir in the sour cream or Greek yogurt gradually, followed by the shredded Monterey Jack cheese. Stir continuously until the cheese melts fully, creating a creamy, indulgent texture. Taste and adjust seasoning with additional salt, pepper, or Tajín if desired.

Step 6: Finish with Lime and Garnish

Remove the soup from heat and stir in the freshly squeezed lime juice. Serve in bowls and top with chopped cilantro and crumbled queso fresco. Optional extras include tortilla strips, extra shredded cheese, or a sprinkle of Tajín for added color and flavor.

🌿 Expert Tips for Success

Always sauté the onion and jalapeño first to bring out their natural sweetness and soften their texture. Gradually stir in sour cream and cheese over low heat to prevent curdling. Use fire-roasted corn for a smoky flavor that mimics authentic street corn. Adjust spice levels with jalapeño seeds, chili powder, or extra Tajín depending on your heat preference. Fresh lime juice brightens the dish and balances the richness of the cream and cheese.

🥄 Variations

Vegetarian Version: Omit chicken and use vegetable broth with extra corn or roasted bell peppers.
Spicy Version: Include jalapeño seeds or add a diced serrano pepper.
Extra Creamy: Add ½ cup heavy cream for a richer texture.
Slow Cooker Option: Cook all ingredients except cream, cheese, lime, and cilantro on low for 4–6 hours. Stir in cream and cheese before serving.
Taco Twist: Serve with crispy tortilla strips and avocado for a taco-inspired experience.

🍽️ Serving Suggestions

Serve with warm tortillas, crusty bread, or tortilla chips for dipping. A fresh green salad or Mexican rice complements the soup nicely. Top each serving with extra cheese, lime wedges, and cilantro for presentation and flavor.

🧊 Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze without cheese and sour cream for up to 2 months. Add cream, cheese, and cilantro after reheating.
Reheating: Warm gently on the stove over medium-low heat. Stir occasionally and add a splash of broth if needed to maintain creamy consistency.

🧮 Nutrition Information (Approximate per serving)

Calories: 420 | Protein: 35 g | Fat: 22 g | Carbohydrates: 22 g | Fiber: 5 g | Sodium: 950 mg
This soup is rich in protein from the chicken and full-fat dairy, while the corn provides fiber and natural sweetness. It’s a satisfying, nutrient-dense meal ideal for family dinners or meal prep.

⚠️ Common Mistakes to Avoid

Overheating cream or cheese — this can cause curdling; always add slowly over low heat. Cooking chicken too long — it can dry out; remove and shred once fully cooked. Using non-fire-roasted corn — this may reduce the smoky depth. Skipping lime juice — the acidity brightens and balances the richness of the soup. Not tasting before serving — adjust seasoning as necessary to enhance flavors.

💭 Conclusion

This Mexican Street Corn Soup is a delightful combination of smoky, creamy, spicy, and tangy flavors that brings the essence of elote into a comforting bowl. With tender chicken, fire-roasted corn, and a creamy, cheesy base, it’s an easy yet indulgent meal perfect for any occasion. Its vibrant flavors and simple preparation make it a standout recipe for weeknight dinners, family gatherings, or meal prep. Garnish with fresh cilantro and queso fresco for an authentic finish, and enjoy every creamy, zesty bite.

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❓ Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts? Yes, thighs are juicier and more flavorful, though breasts keep the soup leaner.
2. Can I make this soup vegetarian? Yes, omit the chicken and use extra corn, beans, or roasted vegetables with vegetable broth.
3. Can I make it spicy? Include jalapeño seeds or a serrano pepper for extra heat.
4. Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt works perfectly and adds tanginess.
5. Can this soup be frozen? Yes, freeze without cream, cheese, or cilantro for up to 2 months. Add these ingredients after reheating.
6. What if I don’t have fire-roasted corn? You can use regular frozen or fresh corn, but lightly roast it in a skillet first for added flavor.
7. Can I make this in a slow cooker? Yes, combine all ingredients except cream, cheese, lime, and cilantro. Cook on low 4–6 hours, then add the remaining ingredients before serving.
8. How do I prevent the soup from being too thick? Add extra chicken broth or water as needed to reach your desired consistency.
9. Can I add extra toppings? Absolutely — avocado, tortilla strips, extra cheese, or a sprinkle of Tajín are all great options.
10. How long does it keep in the fridge? Up to 4 days in an airtight container.

This Mexican Street Corn Soup delivers all the flavors of classic elote in a cozy, creamy, chicken-filled soup — a guaranteed crowd-pleaser that’s both indulgent and wholesome.