Mexican Street Corn Soup

Why You’ll Love This Recipe

This soup combines the smoky sweetness of roasted corn with creamy, tangy ingredients like sour cream and Monterey Jack cheese. It’s easy to make and packed with flavor, making it a crowd-pleasing dish for any occasion. Plus, it’s versatile—perfect for both cold and warm weather.

Ingredients

• Oil (for sautéing)

• 1 onion, chopped

• 1 jalapeño, diced

• 2 cloves garlic, minced

• 2 boneless skinless chicken breasts (or thighs)

• 4 cups fire-roasted corn (or regular corn, roasted)

• 1 can (4 oz) green chiles

• 1 tsp Tajín seasoning

• 1 tsp cumin

• 1 tsp chili powder

• Salt and pepper, to taste

• 4 cups chicken stock

• 1/2 cup sour cream

• 1 cup Monterey Jack cheese, shredded

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

• 1/4 cup crumbled queso fresco (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat oil in a large pot over medium-high heat. Add chopped onion and jalapeño, cooking for 3-4 minutes until softened. Add garlic and cook for 30 seconds.

2. Add chicken, fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Stir well to combine.

3. Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.

4. Remove chicken, shred it, and return it to the pot.

5. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Let simmer for 5 minutes.

6. Serve with crumbled queso fresco, lime wedges, and additional cilantro on top.

Servings and Timing

• Servings: 6-8

• Total Time: 40 minutes

Variations

• Vegetarian: Skip the chicken and use tofu or just leave it out. Substitute with vegetable stock.

• Spice level: Remove the jalapeño seeds for less heat or adjust the chili powder to your liking.

• Corn type: Use grilled fresh corn or frozen corn if fire-roasted isn’t available.

Storage/Reheating

• Storage: Refrigerate leftovers for up to 5 days in an airtight container.

• Reheating: Reheat on the stove over medium heat until warmed through.

FAQs

1. Can I make this soup ahead of time?

Yes, it keeps well in the fridge for up to 5 days, making it great for meal prep.

2. Can I use frozen corn?

Yes, just sauté the frozen corn to bring out a smoky flavor before adding it to the soup.

3. Is this soup gluten-free?

Yes, this soup is naturally gluten-free.

4. Can I freeze the soup?

Yes, freeze it in an airtight container for up to 3 months. Thaw and reheat on the stove.

5. How can I make this soup spicier?

Add more chili powder or use a spicier pepper like serrano or habanero.

6. Can I substitute the chicken with something else?

Yes, tofu or beans can be used for a vegetarian version.

7. Can I use regular cheese instead of Monterey Jack?

Yes, cheddar or any meltable cheese works as a substitute.

8. How can I make the soup creamier?

Add more sour cream or use cream cheese to enhance the creaminess.

9. What can I use instead of Tajín?

You can use a combination of lime zest and chili powder as a substitute.

10. Can I skip the cilantro?

Yes, if you’re not a fan, you can leave it out or use parsley for a similar color and freshness.

Conclusion

This Mexican Street Corn Soup is a flavorful, creamy dish that captures the essence of the beloved street food, elote. With smoky corn, a mix of spices, and creamy ingredients, it’s a comforting bowl of goodness that’s easy to make and perfect for any occasion.

Mexican Street Corn Soup

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This Mexican Street Corn Soup brings the bold, zesty flavors of elote (Mexican street corn) into a cozy, comforting bowl. With smoky, grilled corn, creamy cheese, and a touch of spice, it’s a crowd-pleasing, flavorful dish perfect for any occasion.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 6-8
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• Oil, onion, jalapeño, garlic
• Chicken (breasts or thighs)
• Fire-roasted corn, canned green chiles
• Tajín, cumin, chili powder, salt, pepper
• Chicken stock, sour cream, Monterey Jack cheese
• Lime juice, cilantro, queso fresco (for topping)

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Instructions

• Sauté onion, jalapeño, and garlic in oil. Add chicken, corn, chiles, and spices.
• Pour in chicken stock, bring to boil, then simmer for 25 minutes.
• Shred chicken, add sour cream, cheese, lime juice, and cilantro.
• Simmer for 5 more minutes and serve with queso fresco, cilantro, and lime wedges.

Notes

• Make ahead and store in the fridge for up to 5 days.
• For a vegetarian version, skip the chicken and use vegetable stock.