Mexican Street Corn Soup

This Mexican street corn soup is a comfort food favorite that brings the vibrant flavors of elote right into your bowl. It is rich and creamy with a perfect blend of smoky and spicy notes, making it an ideal choice for cozy dinners that feel like a little fiesta. Whether you want a weeknight meal that’s full of personality or something to impress guests with bold flavors, this recipe delivers every time.

I pulled this together on a busy evening when I needed something comforting but quick and it instantly became a staple in my rotation.

Ingredients

• Olive oil: for a flavorful start use a good quality extra virgin kind for the best taste
• Small red onion: adds sweetness and texture choose firm onions without soft spots
• Medium jalapeño: for heat seed it to control spice level based on your preference
• Garlic cloves: provide aromatic depth fresh minced garlic is essential
• Boneless skinless chicken breasts: are easy to shred and soak up flavors look for firm, fresh chicken
• Fire-roasted frozen corn or fresh corn: brings the smoky element seek out fire-roasted if possible for richer taste
• Can of diced green chiles: adds a mild heat and smoky undertone opt for diced green chiles with no added preservatives
• Tajín seasoning: is a tangy chili lime blend that brings authentic Mexican flair select a well-known brand for balanced flavor
• Ground cumin and chili powder: are key spices for warmth and earthiness make sure they are fresh for maximum aroma
• Table salt and finely ground black pepper: for basic seasoning use kosher or sea salt if available
• Chicken stock or low-sodium broth: forms the soup base choose a quality broth or homemade stock for best results
• Full-fat sour cream or Greek yogurt: creates creaminess and tang opt for full-fat for richness
• Shredded Monterey Jack cheese: melts smoothly into the soup pick freshly shredded for better texture
• Juice of one lime: adds brightness and balance pick ripe, juicy limes
• Chopped cilantro: provides freshness and color use fresh vibrant cilantro
• Crumbled queso fresco for garnish: offers a salty crumbly texture find authentic queso fresco or a similar fresh crumbly cheese

Instructions

Sauté The Aromatics:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced red onion and jalapeño. Cook for about three to four minutes until the onions soften but do not brown, this sweetens the base and tempers the heat. Add minced garlic and cook for another 30 seconds until fragrant but not burned or bitter.

Add Chicken And Seasonings:

Nestle the chicken breasts into the pot along with fire-roasted corn and diced green chiles. Sprinkle on the Tajín seasoning, cumin, chili powder, salt, and black pepper. Stir gently to coat the ingredients evenly without tearing the chicken at this point.

Simmer The Soup:

Pour chicken stock over everything and raise heat to bring to a boil. Once boiling, reduce heat to a steady simmer and cover the pot with a lid. Let it cook gently for twenty-five minutes allowing the chicken to become tender and the spices to fully infuse the broth.

Shred The Chicken:

Remove the chicken breasts carefully and place on a cutting board or plate. Use two forks to shred into bite-sized pieces. Return the shredded chicken to the pot, distributing it evenly in the soup.

Make It Creamy:

Add sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro to the pot. Stir gently to combine. Lower heat to the minimum and simmer for an additional three minutes so the cheese melts and the flavors marry without curdling the dairy.

Garnish And Serve:

Ladle the soup into bowls and generously top each serving with crumbled queso fresco. The queso adds a salty finish and textural contrast against the creamy soup. Serve immediately to enjoy the soup at its warmest and freshest.

This soup reminds me of summer evenings at local Mexican food stands where bold flavors meet comfort food vibes in every bite.

Storage Tips

Cool the soup completely before transferring to airtight containers. It keeps well in the fridge for up to four days. When reheating, do so gently on the stove to prevent the dairy from separating. Adding a splash of broth while reheating helps maintain the creamy consistency.

Ingredient Swaps

If you prefer a vegetarian option omit the chicken and use vegetable stock. For dairy-free substitute sour cream with coconut yogurt and omit the cheese or use a dairy-free alternative. Fire-roasted corn can be replaced with grilled fresh corn in season to add a smoky sweetness.

Serving Ideas

Serve with warm crusty bread or tortilla chips to scoop up the creamy soup. A side of simple Mexican street corn salad complements the flavors perfectly. Garnish with extra cilantro or a drizzle of hot sauce for added zing.

This recipe brings authentic Mexican street corn flavors into a creamy warm soup perfect for any season.

Frequently Asked Recipe Questions

→ Can I use fresh corn instead of frozen?

Yes, fresh corn can be used and adds a naturally sweet flavor. Simply cut kernels off the cob and follow the recipe as usual.

→ What can I substitute for Tajín seasoning?

If Tajín isn't available, a mix of chili powder, lime zest, and a pinch of salt can replicate its tangy and mildly spicy profile.

→ How should I shred the chicken?

After cooking, remove the chicken breasts and use two forks to pull the meat apart into bite-sized pieces for tender texture that blends well.

→ Can Greek yogurt replace sour cream?

Full-fat Greek yogurt works well as a substitute, providing creamy texture with a slightly tangier taste.

→ What garnishes complement the dish?

Crumbled queso fresco and chopped cilantro add fresh, creamy, and herbal notes that enhance the overall flavor.

→ Is this dish spicy?

The combination of jalapeño, chili powder, and Tajín adds moderate heat, which can be adjusted by modifying these ingredients.