Mexican Street Corn Soup
Mexican Street Corn Soup transforms the bold, creamy, and tangy flavors of elote into a comforting, spoonable dish perfect for any season. Rich in flavor and customizable for any diet, it's a hearty and satisfying celebration of traditional Mexican street food.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 1 medium jalapeño seeded and diced
- 3 cloves garlic minced
- 2 chicken breasts 12 oz. total, skinless and boneless
- 1 12 oz. package fire-roasted frozen corn (or substitute with fresh or regular frozen corn)
- 1 4 oz. can diced green chiles
- 1 tablespoon Tajín seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon table salt
- 1/4 teaspoon finely ground black pepper
- 4 cups 32 oz. chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or full-fat Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and additional chopped cilantro for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and diced jalapeño, cooking for about 3 to 4 minutes until the onion becomes tender. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- (1 tbsp. olive oil, 1 small red onion, 1 medium jalapeño, 3 cloves garlic, minced)
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring well to coat all the ingredients evenly.
- (2 [12 oz.] skinless, boneless chicken breasts, 1 [12 oz.] package fire-roasted frozen corn, 1 [4 oz.] can diced green chiles, 1 tbsp. Tajín seasoning, 2 tsps. ground cumin, 2 tsps. chili powder, 1/2 tsp table salt, 1/4 tsp finely ground black pepper)
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes to fully cook the chicken and meld the flavors.
- (4 cups [32 oz.] chicken stock or low-sodium chicken broth)
- After 25 minutes, remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
- Add the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro to the pot. Stir to combine and let the soup continue to simmer on low for another 3 minutes until everything is heated through and creamy.
- (2 cups full-fat sour cream or Greek yogurt, 1/2 cup shredded Monterey Jack cheese, juice of one lime, 1/4 cup chopped cilantro)
- Ladle the soup into bowls and garnish with crumbled queso fresco, a squeeze of lime, and a sprinkle of fresh cilantro for a bright, flavorful finish.
- (1/2 cup crumbled queso fresco, lime wedges and chopped cilantro for garnish)
Notes
Fire-Roasted Corn: Packaged fire-roasted corn—such as the kind sold by brands like Birds Eye—is typically charred and lightly seasoned with salt, onion powder, and garlic powder. To make a homemade version, you can grill fresh corn on the cob until nicely charred, season it, and then slice the kernels off. You’ll need around five medium ears of corn. Another option is to cut the kernels off first and char them in a hot cast iron skillet. While it’s possible to attempt charring frozen or canned corn, the excess moisture in those options can make it difficult to achieve that signature fire-roasted flavor and crisp char.
For best results when preparing this Mexican Street Corn Soup, it’s highly recommended to consult the full recipe post. The post often contains detailed guidance, expert tips, and commonly asked questions that go beyond what’s included in the recipe card—such as suggestions for making the soup dairy-free, gluten-free, or vegan, along with ideas for healthy swaps or ingredient variations.
Please note that the nutritional information provided is only an estimate, and actual values may vary depending on the brands and specific ingredients you choose.