Mexican Street Corn Soup Recipe
Introduction
Mexican Street Corn Soup is a vibrant and comforting dish inspired by the classic elote flavors. This creamy, spicy soup combines tender chicken, smoky corn, and zesty seasonings for a satisfying meal perfect any time of year.
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
- Step 1: Heat olive oil in a large pot over medium heat. Add diced red onion and jalapeño and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Step 2: Add the chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper to the pot. Stir to combine all ingredients well.
- Step 3: Pour in the chicken stock and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 minutes until the chicken is cooked through.
- Step 4: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Step 5: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer the soup gently for an additional 3 minutes to blend the flavors and melt the cheese.
- Step 6: Ladle the soup into bowls and garnish each serving with crumbled queso fresco. Serve immediately and enjoy!
Tips & Variations
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.
- Adjust the heat by adding more or less jalapeño, or include some chopped chipotle peppers for a smoky kick.
- Use Greek yogurt to lighten the soup without sacrificing creaminess.
- Fresh corn can be substituted when in season for a sweeter flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Adding a splash of broth or water while reheating can help restore the soup’s consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. The flavors often deepen after resting overnight. Just reheat gently before serving.
What can I use instead of queso fresco?
If queso fresco is unavailable, crumbled feta cheese or cotija cheese are good substitutes that offer a similarly tangy and creamy element.
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Mexican Street Corn Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Mexican Street Corn Soup is a creamy, flavorful twist on the classic street food favorite. Featuring tender shredded chicken, fire-roasted corn, and a blend of spices like Tajín, cumin, and chili powder, this hearty soup is finished with Monterey Jack cheese, sour cream, fresh lime juice, and cilantro. Topped with crumbled queso fresco, it delivers authentic Mexican flavors in a comforting bowl perfect for any day.
Ingredients
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
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Spices and Seasonings
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
Finishing Ingredients
- 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
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced red onion and jalapeño; sauté until they become soft and fragrant, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add chicken and seasonings: Place the boneless, skinless chicken breasts into the pot along with the fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir to combine evenly.
- Simmer the soup: Pour in the chicken stock or broth, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes to allow flavors to meld and the chicken to cook through.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot and stir to combine.
- Make it creamy: Stir in the sour cream (or full-fat Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes so the cheese melts and the soup becomes creamy and rich.
- Garnish and serve: Ladle the soup into serving bowls and top each bowl with a generous sprinkle of crumbled queso fresco. Serve immediately while hot for best flavor.
Notes
- For a creamier soup, use full-fat sour cream or Greek yogurt.
- Adjust the spice level by adding more jalapeño or chili powder according to your preference.
- If fresh corn is available, it can be used instead of frozen fire-roasted corn.
- Chicken stock can be substituted with vegetable broth for a lighter flavor, but chicken broth adds more depth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn soup, elote soup, creamy corn soup, chicken corn soup, spicy corn soup, easy Mexican soup recipe
