Mexican Street Corn Soup Recipe

Get ready for an explosion of flavor and warmth with this Mexican Street Corn Soup! Imagine everything you love about traditional elote—smoky-sweet corn, a creamy kick, tangy lime, and loads of vibrant spices—all swirling together in one comforting bowl. Whether it’s a brisk evening or you’re just in need of some cozy comfort, this creamy, vibrant soup captures the spirit of Mexican street food in every spoonful. It’s become my go-to when I’m craving something hearty, fresh, and a little bit addicting. Trust me, your kitchen is about to smell amazing.

Ingredients You’ll Need

This soup stars a handful of straightforward, pantry staples and a few playful touches that bring big street-style energy. Don’t be tempted to skip any—each one brings its own note, from toasty sweetness and creamy richness to just the right touch of heat and brightness!

• Olive oil: Helps soften the onion and jalapeño while adding a fruity base flavor.
• Red onion: Lends a sweet, colorful punch and pretty color to the finish.
• Jalapeño: Seeds removed for mild heat, or leave a few for some extra kick.
• Garlic: A trio of cloves brings out that irresistible, savory aroma.
• Chicken breasts: Adds great protein while keeping the soup satisfying but light.
• Fire-roasted frozen corn: Smoky flavor straight from the bag—no grill required!
• Diced green chiles: Adds a bright, savory tang that supports the heat of the jalapeño.
• Tajin seasoning: That signature tangy, salty, and mild chili-lime flavor makes the soup unforgettable.
• Ground cumin: Earthy spice brings depth and a toasty backbone.
• Chili powder: Warmth and classic chili flavor you can taste in every spoonful.
• Salt: Ensures every ingredient shines—don’t skip!
• Black pepper: Just a touch for subtle heat and aroma.
• Chicken stock: The flavorful, soothing base that brings everything together.
• Sour cream (or Greek yogurt): Velvety texture and classic tang—use full fat for the creamiest results.
• Monterey Jack cheese: Melts beautifully for almost buttery richness.
• Lime juice: A lively burst of fresh citrus that wakes up the whole pot.
• Cilantro: Chopped and stirred in for herby brightness and color.
• Queso fresco: Crumbly, mild cheese that’s the ideal garnish for Mexican Street Corn Soup.
• Lime wedges and extra cilantro: Essential for that picture-perfect, flavor-packed finishing touch.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat—your favorite sturdy soup pot is perfect. Add the chopped red onion and jalapeño and cook, stirring often, until they turn tender and fragrant, about 3 to 4 minutes. Toss in the minced garlic and let that cook for just half a minute more, until your kitchen smells heavenly.

Step 2: Build Up the Flavor

Now it’s time to layer in the goodness! Add the chicken breasts, fire-roasted corn (straight from the freezer is fine), and diced green chiles right into the pot. Sprinkle over the Tajin, cumin, chili powder, salt, and black pepper. Stir everything well so the spices coat all those tasty veggies and the chicken. Watch how the colors instantly pop!

Step 3: Simmer

Pour in the chicken stock, making sure everything is submerged. Bring the soup up to a gentle boil, then immediately lower the heat to a simmer. Cover and let it bubble away for about 25 minutes—this gives the chicken time to poach perfectly and allows the flavors to mingle deliciously.

Step 4: Shred the Chicken

Carefully fish out the cooked chicken breasts (tongs are your friend here!) and place them on a cutting board. Use two forks to shred them into bite-sized pieces. This not only gives your soup an irresistible texture, but those warm threads of chicken soak up the spicy, tangy broth beautifully. Drop the shredded chicken back into the pot.

Step 5: Add Creaminess and Freshness

Reduce the heat to low. Stir in the full-fat sour cream (or swap for Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Gently simmer for another three minutes, just until the cheese melts and everything is happily combined. Take a little taste—does it need another squeeze of lime or pinch of Tajin? Adjust to your liking!

Step 6: Serve and Garnish

Ladle the Mexican Street Corn Soup into bowls while it’s piping hot. Top each bowl with plenty of crumbled queso fresco, fresh cilantro, and a wedge of lime on the side for that last bright splash right before you dig in.

How to Serve Mexican Street Corn Soup

Garnishes

The final flourish makes all the difference! Pile on the queso fresco for creamy, salty pops, sprinkle extra chopped cilantro for color and aroma, and squeeze fresh lime juice over the top for brightness. You can even add a dusting of Tajin or a drizzle of hot sauce if you want to really lean into those street corn flavors.

Side Dishes

Mexican Street Corn Soup shines alongside simple sides: think warm corn tortillas for dunking, crusty bread, or a big green salad tossed with a citrusy dressing. If you’re feeling festive, some chips with guacamole or a tomato-cucumber salsa are always a hit on the table.

Creative Ways to Present

For a playful twist, serve this soup in wide mugs or small glasses as an appetizer at your next gathering. For family-style comfort, ladle it into a large Dutch oven and bring it straight to the table, letting everyone garnish their own bowl just the way they like. A sprinkle of crushed tortilla chips or a few pickled jalapeño slices on top is always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup keeps beautifully in the refrigerator. Transfer cooled soup into an airtight container, and it’ll stay fresh for up to 3 days. The flavors deepen and mellow overnight, making your next bowl even more crave-worthy!

Freezing

To freeze, let the soup cool completely first. Spoon it into freezer-safe containers, leaving a little space at the top for expansion. Mexican Street Corn Soup freezes well for up to 2 months—just leave off the garnishes until reheating. For best texture, freeze before adding the cheese and sour cream, and stir those in once the soup is reheated.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring constantly so the creamy ingredients blend smoothly. A splash of extra broth can help loosen things up if needed. If you’re short on time, the microwave works too—just use a microwave-safe bowl, cover loosely, and heat in 30-second bursts, stirring in between.

FAQs

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! Swap out the chicken for a can of drained, rinsed black beans or use chunks of roasted cauliflower. Use vegetable broth instead of chicken stock to keep things totally vegetarian but every bit as delicious.

Is there a dairy-free option?

You can make it dairy-free by using a plant-based yogurt in place of sour cream, your favorite dairy-free cheese shreds, and omitting the queso fresco. Coconut milk (the unsweetened, canned kind) can add body and a mild flavor, too.

What’s the best way to adjust the heat level?

Control the spice by adjusting the jalapeño—remove the seeds for a mild soup or leave a few in for a bigger kick. You can also dial up or down the chili powder as you like, or even splash in a little hot sauce at serving time.

Can I use rotisserie chicken instead?

Yes, rotisserie chicken is a fantastic time-saver. Just shred about two cups of cooked chicken and add it after simmering the soup base (skip the raw chicken step). Warm everything through before adding the dairy and finishing the soup.

How do I make this soup extra thick and creamy?

For a thicker texture, use an immersion blender to blend part of the soup (before adding the cheese and sour cream). You can also add an extra spoonful of sour cream or up the cheese for extra richness. The fire-roasted corn also helps thicken the soup slightly as it breaks down.

Final Thoughts

If you’re looking to bring a little joy and sunshine to your next meal, Mexican Street Corn Soup is the answer. It’s creamy, bold, and so much fun to share, whether you’re feeding your family or a table full of friends. Give it a try—you might just find yourself going back for that second bowl!

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