Mexican Street Corn Soup

If you love the irresistible flavors of Mexican street corn (elote), you’re in for a treat. This Mexican Street Corn Soup transforms the iconic street food into a comforting, hearty, and creamy bowl of goodness. Imagine tender chicken, smoky fire-roasted corn, zesty spices, and a hint of lime all blended together into a rich, soul-warming soup. Perfect for weeknight dinners, casual gatherings, or anytime you crave something vibrant and satisfying, this soup brings a fiesta of flavors straight to your kitchen.

This recipe is a celebration of bold Mexican flavors while remaining approachable for home cooks. The smoky sweetness of corn, the creamy tang from sour cream, the freshness of lime and cilantro, and the subtle kick from jalapeño come together beautifully in a dish that is both comforting and lively. Whether it’s chilly winter evenings or breezy summer nights, this soup is versatile, flavorful, and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Authentic Mexican Flavors: Inspired by elote, it captures smoky, cheesy, and spicy notes in every spoonful.
• Hearty and Filling: Packed with chicken, corn, and cheese for a satisfying meal in a bowl.
• Quick Weeknight Dinner: Ready in under 45 minutes, perfect for busy nights.
• Kid-Friendly Options: Mildly spicy by default, but you can adjust heat to taste.
• Customizable: Swap in dairy alternatives, add more veggies, or adjust seasonings easily.
• Comfort in Every Bite: Creamy, zesty, and warming, it’s perfect for any season.

Ingredients Breakdown

This recipe makes about 6 servings, divided into soup base and toppings.

For the 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

For the Creamy Finish & Toppings:

• 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

Tools & Equipment Needed

To prepare this flavorful soup, gather the following kitchen tools:

• Large pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Two forks for shredding chicken
• Ladle for serving

Optional: a small bowl for mixing lime juice with sour cream or yogurt before stirring into the soup.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat 1 tablespoon of 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 the onions soften.
Add the minced garlic and cook for an additional 30 seconds until fragrant. This creates the aromatic foundation for the soup.

Step 2: Add Chicken and Seasonings

Add the 2 chicken breasts, fire-roasted corn, and diced green chiles to the pot.
Season with 1 tablespoon Tajín, 2 teaspoons ground cumin, 2 teaspoons chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to evenly coat the ingredients with the spices.

Step 3: Simmer the Soup

Pour in 4 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook for 25 minutes. This allows the chicken to cook fully while the flavors meld together beautifully.

Step 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, stirring to combine.

Step 5: Make It Creamy

Stir in 2 cups of sour cream (or Greek yogurt), ½ cup shredded Monterey Jack cheese, juice of one lime, and ¼ cup chopped cilantro. Allow the soup to simmer on low heat for 3 more minutes until everything is well combined and creamy.

Step 6: Garnish and Serve

Ladle the soup into bowls and top with ½ cup crumbled queso fresco. Optionally, garnish with extra chopped cilantro or a sprinkle of Tajín for added color and flavor. Serve immediately and enjoy the rich, smoky, and zesty flavors of Mexican street corn in soup form.

Tips & Variations

• Fire-Roasted Corn: If unavailable, regular frozen or fresh corn works, but fire-roasted adds a signature smoky flavor.
• Dairy Alternatives: Substitute Greek yogurt for sour cream for a lighter option, or use a non-dairy cream to make it dairy-free.
• Extra Heat: Keep jalapeño seeds or add a dash of hot sauce or crushed red pepper for spicier soup.
• Vegetable Boost: Add bell peppers, zucchini, or roasted tomatoes for extra color and nutrients.
• Cheese Swaps: Try Pepper Jack for a spicy kick or a blend of cheddar and Monterey Jack for extra richness.

Flavor Profile & Pairings

This soup is creamy, smoky, and mildly spicy with a fresh tang from lime juice and cilantro. The fire-roasted corn adds a natural sweetness that balances the spices, while the sour cream and cheese bring luscious creaminess.

Suggested Side Dishes:

• Warm tortillas or tortilla chips
• Simple avocado salad or mixed greens
• Mexican rice or black beans for a heartier meal

Nutritional Overview (Estimated Per Serving)

Nutrient	Amount
Calories	420 kcal
Protein	32 g
Carbohydrates	22 g
Fat	22 g
Fiber	3 g
Sodium	920 mg

Dietary Notes: Can be made dairy-free with plant-based sour cream and cheese alternatives. Gluten-free if using gluten-free broth and corn.

Make-Ahead & Meal Prep Tips

• Advance Prep: Dice onions, jalapeño, and garlic ahead of time. Chicken can also be pre-cooked and shredded before cooking the soup.
• Freezing: The soup base freezes well without the dairy. Add sour cream, cheese, and lime juice when reheating for optimal texture.
• Reheating: Heat gently on the stove over low heat, adding a splash of broth to maintain creaminess.

FAQs

1. Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works perfectly—just reduce simmering time slightly.

2. Is this soup spicy?
It has mild heat by default. Keep or remove jalapeño seeds based on your preference. Add extra chili powder or hot sauce for more spice.

3. Can I make it vegetarian?
Yes! Substitute chicken with white beans or roasted vegetables and use vegetable broth.

4. Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels work beautifully. Roasting them beforehand adds extra smoky flavor.

5. How do I prevent curdling when adding sour cream?
Temper the sour cream by mixing a few tablespoons of hot broth into it before stirring it into the pot.

6. Can I prepare this soup in advance?
Yes. Make the base 1–2 days ahead. Add dairy and lime juice right before serving.

Cooking Timeline (at a Glance)

Task	Time
Prep	10 minutes
Sauté aromatics	3–4 minutes
Simmer chicken & corn	25 minutes
Shred chicken & add cream	3–5 minutes
Serve	Immediately

Total Time: ~40–45 minutes

Serving Suggestions

• Serve in wide soup bowls for a hearty presentation.
• Garnish with crumbled queso fresco and extra cilantro.
• Pair with warm tortillas or a side of Mexican street corn-inspired salad.

Recipe Variations

1. Spicy Street Corn Soup: Include jalapeño seeds, extra chili powder, or a dash of hot sauce.
2. Vegetarian Mexican Street Corn Soup: Replace chicken with white beans or roasted sweet potatoes.
3. Cheesy Overload Version: Add extra Monterey Jack and a sprinkle of Cotija cheese on top.
4. Roasted Veggie Variation: Incorporate roasted bell peppers, zucchini, and tomatoes for a smoky vegetable twist.

Ingredient Spotlight

Fire-Roasted Corn: Adds a smoky, slightly sweet flavor reminiscent of traditional Mexican street corn. Can substitute fresh or frozen corn if unavailable.

Tajín Seasoning: A tangy, mildly spicy chili-lime seasoning that brings authentic Mexican flavor. Sprinkle extra on top for a vibrant finish.

Pro Cooking Tips

• Sauté aromatics until fragrant to build a flavorful base.
• Shred chicken using two forks for perfect bite-sized pieces.
• Simmer gently after adding dairy to prevent curdling.
• Taste and adjust seasoning at the end—lime juice brightens flavors, and salt enhances depth.

Storage & Freezing Guide

• Soup Base: Store in the refrigerator for up to 3 days.
• Dairy & Cheese: Keep separate and add just before serving.
• Freezing: Freeze the soup base without sour cream or cheese for up to 2 months. Thaw overnight in the refrigerator and reheat gently before adding creamy components.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	420 kcal
Protein	32 g
Carbohydrates	22 g
Fat	22 g
Fiber	3 g
Sodium	920 mg

Dietary Notes: Gluten-free, can be made vegetarian or dairy-free with substitutions. Nut-free and family-friendly.

Expanded Conclusion

Mexican Street Corn Soup is a playful, comforting, and vibrant twist on traditional elote. With creamy textures, smoky flavors, tender chicken, and bright lime notes, it’s a dish that satisfies every craving. It’s easy enough for weeknight dinners, yet impressive enough for casual gatherings or potlucks.

Give it a try, serve it hot with a sprinkle of queso fresco, and enjoy the flavors of Mexico in every spoonful. This is one soup that’s destined to become a family favorite, perfect for year-round comfort and flavor.

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