Mexican Street Corn Soup Recipe

Introduction

This Mexican Street Corn Soup brings all the vibrant flavors of elote into a warm and comforting bowl. Featuring fire-roasted corn, tender chicken, and a creamy, spiced broth, it’s perfect for any season when you want a satisfying and flavorful meal.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ 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)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Step 2: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4. Step 4: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6. Step 6: Ladle the soup into bowls and top with crumbled queso fresco before serving.

Tips & Variations

• If you can’t find fire-roasted frozen corn, regular frozen or fresh corn will work, but the fire-roasted flavor adds a nice smoky touch.
• For a lighter version, substitute Greek yogurt for sour cream, or use a dairy-free alternative if needed.
• For extra heat, keep the jalapeño seeds or add a dash of hot sauce or crushed red pepper.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. Avoid boiling after adding sour cream or yogurt to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken stock. Adding extra beans or roasted vegetables can boost the heartiness.

Can I prepare the soup in advance?

Absolutely. The soup can be made a day ahead; just keep the garnishes separate until serving to preserve their freshness.

Mexican Street Corn Soup Recipe

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★★★★★

4.7 from 141 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic elote street corn. This hearty soup features fire-roasted corn, tender chicken breasts, and a blend of aromatic spices, all simmered in chicken stock and finished with creamy sour cream, melted Monterey Jack cheese, and a squeeze of lime. Garnished with fresh cilantro and crumbled queso fresco, it delivers a smoky, spicy, and rich taste that’s perfect for any season or occasion.

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Ingredients

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Soup Base

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth

Creamy Finish and Garnishes

• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

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Instructions

1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3. Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco before serving.

Notes

• Fire-roasted corn: If you can’t find fire-roasted frozen corn, regular frozen or fresh corn will work, but the fire-roasted flavor adds a nice smoky touch.
• Dairy alternatives: For a lighter version, use Greek yogurt in place of sour cream. You can also try a dairy-free alternative if needed.
• Extra heat: For spicier soup, keep the jalapeño seeds or add a dash of hot sauce or crushed red pepper.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican street corn soup, elote soup, fire-roasted corn soup, chicken and corn soup, creamy Mexican soup, spicy corn soup