Nothing says comfort quite like a creamy, flavorful bowl of Mexican Street Corn Soup.
Inspired by the famous elote found on Mexican streets, this soup blends fire-roasted corn, smoky spices, and creamy richness into one irresistible dish.
It’s hearty enough to be a full meal, yet light and vibrant thanks to lime, cilantro, and a touch of heat.
Why You’ll Love This Recipe
This recipe captures all the flavors of Mexican street corn — charred sweetness, creamy tang, and a hint of spice — in a single comforting bowl.
It’s packed with protein from tender chicken, freshness from cilantro and lime, and richness from sour cream and Monterey Jack cheese.
The soup is easy to make, ready in under an hour, and perfect for both weeknight dinners and weekend gatherings.
Serve it with tortilla chips, crusty bread, or avocado slices for a complete, satisfying meal.
What You’ll Need (Ingredient Highlights)
Olive oil provides a rich base for sautéing and enhances overall flavor.
Red onion and jalapeño create a sweet-spicy foundation for the soup.
Garlic deepens the aroma and adds warmth.
Chicken breasts make the soup filling and hearty.
Fire-roasted corn adds a smoky depth — the key to achieving that signature “street corn” flavor.
Green chiles introduce mild heat and balance the sweetness of the corn.
Tajín seasoning delivers that iconic tangy chili-lime kick.
Cumin and chili powder build layers of smoky spice.
Chicken stock keeps the broth flavorful and rich.
Sour cream and Monterey Jack cheese add creamy smoothness and body.
Lime juice and cilantro bring brightness and freshness to finish the dish.
Pro Tips Before You Start
Use fire-roasted corn for authentic flavor, but regular or fresh corn works fine in a pinch.
Adjust the heat level by adding or removing jalapeño seeds.
Full-fat sour cream or Greek yogurt ensures a silky texture — avoid low-fat versions that may curdle.
Shred the chicken while warm for easy pulling and juicy texture.
Add lime juice at the end to preserve its fresh flavor.
Top each serving with queso fresco, cilantro, and a squeeze of lime for that perfect finishing touch.
How to Make Mexican Street Corn Soup
Step 1 – Sauté the aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add chopped red onion and diced jalapeño.
Cook for 3 to 4 minutes until softened, then stir in minced garlic and cook for 30 seconds more.
Step 2 – Add chicken and corn
Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot.
Sprinkle in Tajín, cumin, chili powder, salt, and black pepper.
Stir well to coat everything in the seasonings.
Step 3 – Simmer with stock
Pour in chicken stock and bring the mixture to a boil.
Reduce heat, cover, and simmer for about 25 minutes, allowing the chicken to cook through and the flavors to meld.
Step 4 – Shred the chicken
Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the pot.
Step 5 – Add creaminess and flavor
Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro.
Simmer on low heat for another 3 minutes until everything is creamy and well combined.
Step 6 – Garnish and serve
Ladle the soup into bowls and top with crumbled queso fresco, extra cilantro, and lime wedges.
Serve warm with tortilla chips or toasted bread.
What to Serve It With
Pair with warm tortillas, crusty bread, or a side of Mexican rice.
Serve alongside avocado slices or a light green salad for a fresh contrast.
Tortilla chips make an excellent topping for extra crunch.
For a complete meal, add a side of grilled shrimp or chicken tacos.
It also pairs beautifully with classic drinks like agua fresca or margaritas.
Variations / Substitutions
Use rotisserie chicken instead of cooking fresh chicken to save time.
Substitute Monterey Jack with Pepper Jack for added heat.
Replace sour cream with full-fat coconut milk for a dairy-free option.
Add diced potatoes or black beans for a heartier soup.
Turn it vegetarian by skipping the chicken and using vegetable broth instead.
For extra zest, add a pinch of smoked paprika or cayenne.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat — avoid boiling to prevent curdling.
To freeze, let the soup cool completely and store in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator and reheat before serving.
Add a splash of broth or milk when reheating to restore creaminess.
FAQs
Can I make this soup without chicken?
Yes, simply use vegetable broth and add extra corn or beans for texture.
What is Tajín seasoning?
It’s a popular Mexican spice blend made from chili, lime, and salt, adding tangy heat to the dish.
Can I use frozen corn instead of fire-roasted?
Absolutely — it still works great, though you’ll miss a bit of the smoky flavor.
Can I make it spicy?
Yes, leave in the jalapeño seeds or add cayenne pepper for extra heat.
Can I use canned chicken or leftover cooked chicken?
Yes, it’s a great shortcut — just add it during the final simmer.
Can I substitute Greek yogurt for sour cream?
Yes, as long as it’s full-fat to maintain creaminess.
Does this soup freeze well?
It freezes beautifully — just thaw and reheat gently before serving.
What cheese works best for topping?
Queso fresco or cotija cheese adds authentic flavor and texture.
Can I add more vegetables?
Definitely — bell peppers, zucchini, or even spinach make great additions.
How can I make it thicker?
Let it simmer uncovered for a few extra minutes or stir in a spoonful of cream cheese.
Final Thoughts
This Mexican Street Corn Soup brings all the vibrant, bold flavors of elote into a creamy, cozy bowl.
It’s rich, satisfying, and full of personality — the perfect mix of smoky, spicy, and tangy.
Serve it fresh with your favorite toppings, and you’ll have a restaurant-worthy dish ready in under an hour.
