Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 medium red onion, diced; 1 jalapeño, diced (seeds removed for less heat); 3 cloves garlic, minced; 2 boneless, skinless chicken breasts; 4 cups fire-roasted frozen corn (or fresh/frozen corn); 1 (4 oz) can diced green chiles; 2 tsp Tajin seasoning; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt (or to taste); 1/2 tsp black pepper; 6 cups chicken stock or low-sodium chicken broth; 1/2 cup sour cream or full-fat Greek yogurt; 1 1/2 cups Monterey Jack cheese, shredded; 2 tbsp fresh lime juice; 1/4 cup fresh cilantro, chopped; 1/2 cup queso fresco, crumbled (for garnish); Lime wedges and extra cilantro, for garnish

Why You’ll Love This Recipe

This soup is bursting with zesty flavor and loaded with texture from fire-roasted corn, tender shredded chicken, and creamy cheese. It’s comforting yet vibrant, easy to prepare, and perfect for both weeknight dinners and gatherings. The combination of smoky, spicy, tangy, and creamy elements makes every bite unforgettable.

Mexican Street Corn Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
red onion
jalapeño
garlic
boneless, skinless chicken breasts
fire-roasted frozen corn (or fresh/frozen corn)
diced green chiles
Tajin seasoning
ground cumin
chile powder
salt
black pepper
chicken stock or low-sodium chicken broth
sour cream or full-fat Greek yogurt
Monterey Jack cheese
lime juice
cilantro
queso fresco
lime wedges and extra cilantro for garnish
Directions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle in the Tajin seasoning, cumin, chile powder, salt, and pepper.
Pour in the chicken stock and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 25 minutes.
Remove the chicken from the pot and shred it into bite-sized pieces. Return it to the soup.
Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for an additional 3 minutes on low heat.
Ladle the soup into bowls and top with crumbled queso fresco, lime wedges, and more cilantro if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Calories per serving: 465 kcal

Variations

Vegetarian: Skip the chicken and use vegetable broth. Add black beans or extra veggies like zucchini or bell peppers for protein and bulk.
Vegan: Use plant-based yogurt and cheese alternatives, and omit the chicken or replace with tofu or vegan chicken substitutes.
Spicy: Add extra jalapeño, hot sauce, or chipotle in adobo for more heat.
Dairy-Free: Substitute the sour cream and cheese with dairy-free alternatives.
Low-Carb: Reduce the corn and use riced cauliflower for a lower-carb version.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if the soup thickens too much. You can also reheat in the microwave in 1-minute intervals, stirring in between.

FAQs

1. What is Mexican street corn soup made of?

It’s made with fire-roasted corn, chicken, chiles, spices, sour cream, and cheese to replicate the flavors of traditional elote in soup form.

2. Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth. You can add beans or other vegetables for added substance.

3. Is it spicy?

It has a mild to medium heat from jalapeño, chile powder, and Tajin. Adjust spice levels to your preference.

4. Can I use canned corn instead of fire-roasted?

You can, but for best flavor, try charring the canned or fresh corn in a skillet to mimic that fire-roasted effect.

5. What does Tajin seasoning add?

Tajin adds a tangy, mildly spicy, and citrusy flavor that enhances the brightness of the soup.

6. Can I freeze this soup?

Due to the dairy content, the texture may change when frozen. It’s best enjoyed fresh or refrigerated.

7. What kind of chicken should I use?

Boneless, skinless chicken breasts are recommended, but thighs or rotisserie chicken can also work well.

8. How do I make it creamier?

Use full-fat sour cream or Greek yogurt, and consider blending part of the soup for a smoother texture.

9. Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat when ready.

10. What toppings go well with this soup?

Crumbled queso fresco, lime wedges, fresh cilantro, avocado slices, and even crushed tortilla chips are all great options.

Conclusion

Mexican Street Corn Soup is a delicious and comforting way to enjoy the bold, savory flavors of elote in a cozy bowl. Perfect for any season, this soup is easy to customize and even easier to love. Whether you’re feeding a crowd or meal prepping for the week, this flavorful recipe is sure to become a favorite.