Print

Mexican Street Corn Soup

Mexican Street Corn Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoky, creamy soup inspired by elote with fire-roasted corn, tender chicken, and bold spices. Ready in 30 minutes for easy weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeño, diced (seeds removed for mild, kept for spicy)
  • 3 cloves garlic, minced
  • 2 (12 oz) skinless, boneless chicken breasts, cut into 2–3 pieces each
  • 1 (12 oz) package fire-roasted frozen corn (or 3 cups fresh grilled corn kernels)
  • 1 (4 oz) can diced green chiles
  • 1 tablespoon Tajín seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons chile powder
  • ½ teaspoon table salt
  • ¼ teaspoon finely ground black pepper
  • 4 cups (32 oz) chicken stock or low-sodium chicken broth
  • 2 cups full-fat sour cream or full-fat Greek yogurt
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime (about 2 tablespoons)
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled queso fresco
  • Extra lime wedges and cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add red onion and jalapeño, cooking 3-4 minutes until onions soften. Add garlic and cook 30 seconds until fragrant.
  2. Add chicken pieces, fire-roasted corn, and green chiles. Sprinkle in Tajín, cumin, chile powder, salt, and pepper. Stir to coat everything evenly.
  3. Pour in chicken stock and bring to a boil. Reduce to medium-low, cover, and simmer 15-18 minutes until chicken reaches 165°F internal temperature.
  4. Remove chicken with tongs, shred into bite-sized pieces with two forks, then return to pot.
  5. Reduce heat to low. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Stir gently for 2-3 minutes until cheese melts and cream incorporates. Do not boil.
  6. Taste and adjust seasoning. Ladle into bowls and top with queso fresco, lime wedges, and cilantro.

Notes

  • Use fire-roasted frozen corn for authentic smoky flavor. Fresh grilled corn or charred regular corn in cast iron also works well.
  • Full-fat sour cream or Greek yogurt prevents curdling. Do not let soup boil after adding dairy.
  • For milder version, remove jalapeño seeds and reduce chile powder to 1 teaspoon.
  • Soup thickens when stored. Add warm broth when reheating.
  • For vegetarian version, skip chicken and use vegetable stock. Add black beans or firm tofu for protein.

Nutrition

Find it online: https://www.benefitiany.com/mexican-street-corn-soup/