Mexican Street Corn Soup

Mexican Street Corn Soup is a bright, creamy soup that tastes like elote in a bowl. It mixes roasted corn, tender chicken, lime, and creamy cheese. People love it for the bold flavors and easy comfort. Make it for weeknights, casual dinners, or when you want a warm, satisfying meal. If you like bold Mexican sweets and treats, you might also enjoy Mexican three milk cupcakes as a fun dessert pairing.

Why make this recipe

This soup is simple and friendly for beginners. It uses easy ingredients you can find at most stores. You can make the whole meal in one pot. It saves time on busy nights. Kids and adults like it. You can stretch the recipe to feed a crowd. It tastes homemade and fresher than many store-bought mixes. Like a warm bowl of miso soup, it feels cozy and nourishing.

What makes Mexican Street Corn Soup special

This soup blends sweet roasted corn and tangy lime with creamy cheese. The Tajín and chili powder add a light kick and smoky depth. The texture is rich but not heavy thanks to sour cream or Greek yogurt. The fresh cilantro and queso fresco finish give bright, fresh notes. The mix of warm spices and fresh toppings makes it stand out from regular chicken corn soups. Think of it as elote turned into a hearty bowl of soup — similar in soul to a fragrant miso udon noodle soup with teriyaki mushrooms, but with Mexican flavors.

Is Mexican Street Corn Soup healthy

This recipe can be part of a balanced meal. It has protein from chicken and calcium from cheese. The corn and onion add fiber and flavor. Using low-sodium broth lowers salt. You can choose full-fat or lighter dairy depending on your needs. Keep portion sizes in mind if you watch calories. Homemade versions let you control ingredients and avoid preservatives. This is general food guidance, not medical advice.

How to make Mexican Street Corn Soup

The process is straightforward. You brown aromatics, add chicken and corn, then simmer until the chicken cooks through. You shred the chicken, stir in the creamy ingredients, and finish with lime and cilantro. The whole method uses one pot and basic skills. Total hands-on time is low. The recipe is great for cooks who want bold results with little fuss. If you like comforting soups that build flavor as they cook, this is an easy win. For other simple brothy meals, see this simple miso soup recipe for inspiration.

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 full-fat Greek yogurt
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco
• For a dessert tie-in after the meal, try making Mexican three milk cupcakes.

Directions

1. Heat oil in a large pot or Dutch oven over medium-high heat.
2. Add diced red onion and jalapeño. Cook until the onion softens, about 3–4 minutes.
3. Add minced garlic and cook 30 seconds until fragrant.
4. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot.
5. Season with Tajín, cumin, chili powder, salt, and black pepper. Stir to combine.
6. Pour in the chicken stock. Bring to a boil.
7. Reduce heat to a simmer. Cover and cook for 25 minutes, until the chicken is fully cooked.
8. Remove the chicken breasts. Shred them with two forks into bite-sized pieces.
9. Return shredded chicken to the pot. Stir to mix.
10. Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro.
11. Simmer on low for 3 more minutes until the soup is creamy and well combined.
12. Ladle into bowls and top with crumbled queso fresco before serving.

How to serve Mexican Street Corn Soup

Serve hot in shallow bowls. Add extra cilantro and a lime wedge on the side. Top each bowl with more queso fresco or a sprinkle of Tajín for heat. Serve with warm tortillas or crusty bread. For a fuller meal, add a simple salad or black bean side. This soup works well for lunch, dinner, or a cozy weekend brunch.

 

Best occasions to make Mexican Street Corn Soup

• Weeknight dinners when you want comfort with little fuss.
• Family gatherings where kids and adults both need satisfying food.
• Meal prep for lunches—soup reheats well.
• Casual entertaining with tortillas and toppings laid out.
• Cold days when you want a warming, flavorful bowl.

How to store Mexican Street Corn Soup

• Cool the soup to room temperature before storing.
• Refrigerate in airtight containers for up to 4 days.
• Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low heat to avoid curdling the dairy.

Can you make Mexican Street Corn Soup ahead of time

Yes. You can cook the soup a day ahead and chill it. Reheat slowly on low heat. Add a splash of broth if it thickens. For freezer storage, cool fully and freeze in labeled containers. Thaw in the fridge overnight before reheating.

Tips to make Mexican Street Corn Soup

• Use fire-roasted corn for a smoky flavor.
• Seed the jalapeño to control heat.
• Warm the soup slowly after adding sour cream to prevent curdling.
• Taste and adjust salt and lime at the end.
• Shred the chicken finely for easy bites.

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Variation

• Vegetarian: Skip the chicken and use vegetable broth. Add cooked black beans for protein.
• Spicy: Keep the seeds in the jalapeño or add a dash of hot sauce.
• Lighter: Use low-fat Greek yogurt instead of sour cream.
• Cheesy: Swap Monterey Jack for pepper jack for heat.
• Charred corn: Grill fresh corn before adding for a deeper smoky flavor.

FAQs

Q: Can I use rotisserie chicken for Mexican Street Corn Soup?

A: Yes. Add shredded rotisserie chicken in step 9 and skip the initial chicken-cooking time.

Q: How long does Mexican Street Corn Soup keep in the fridge?

A: Store in an airtight container for up to 4 days.

Q: Can I make this soup vegetarian or vegan?

A: Yes. Use vegetable broth, swap sour cream for a dairy-free yogurt, and add beans or tofu for protein.

Q: Will freezing change the texture of the soup?

A: The texture can change slightly. Thaw slowly and stir well when reheating to help recombine the ingredients.