Easy Mexican Street Corn Soup Recipe

Mexican Street Corn Soup, or Elote Soup, is a comforting and flavorful bowl that captures all the essence of grilled street corn. It’s creamy, a little spicy, and packed with the sweet kernels of corn, balanced by savory chicken and a hint of smoky spice. I love making this when I want something satisfying that doesn’t take hours, and it’s fantastic for using up leftover cooked chicken if you have it. The fire-roasted corn adds a depth of flavor that really makes this soup sing. Instead of spending time at a street cart, you can get that amazing flavor right in your own kitchen, in less than an hour. It’s perfect for a chilly evening or a quick weeknight meal when you crave something hearty and delicious. The combination of tender chicken, sweet corn, and a kick of spice is truly addictive.

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

Cooking Instructions

Sautéing the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced red onion. Cook, stirring occasionally, until the onion softens and becomes translucent, which usually takes about 5 to 7 minutes. Don’t rush this step, as building a good flavor base is key. After the onion has softened, add the diced jalapeño and cook for another 2 to 3 minutes until it starts to soften.

Mexican Street Corn Soup

This Mexican Street Corn Soup, or Elote Soup, is a comforting and flavorful bowl that captures all the essence of grilled street corn. It’s creamy, a little spicy, and packed with the sweet kernels of corn, balanced by savory chicken and a hint of smoky spice. I love making this when I want something satisfying that doesn’t take hours, and it’s fantastic for using up leftover cooked chicken if you have it. The fire-roasted corn adds a depth of flavor that really makes this soup sing.

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

Cooking Instructions

Sautéing the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced red onion. Cook, stirring occasionally, until the onion softens and becomes translucent, which usually takes about 5 to 7 minutes. Don’t rush this step, as building a good flavor base is key. After the onion has softened, add the diced jalapeño and cook for another 2 to 3 minutes until it starts to soften. Finally, stir in the minced garlic and cook for about 1 minute more until fragrant. Be careful not to burn the garlic, as this can make it bitter.

Cooking the Chicken and Adding Spices

Next, add the whole boneless, skinless chicken breasts to the pot, nestling them into the softened vegetables. Pour in the chicken stock or broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let the chicken poach gently for about 15 to 20 minutes, or until the chicken is cooked through and no longer pink in the center. Once the chicken is cooked, carefully remove it from the pot and set it aside on a plate or cutting board to cool slightly. While the chicken is cooling, add the fire-roasted frozen corn (no need to thaw it first), the can of diced green chiles (undrained), Tajín seasoning, ground cumin, chili powder, table salt, and finely ground black pepper to the pot. Stir everything to combine.

Shredding the Chicken and Finishing the Soup Base

Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. This is a simple and effective method. Return the shredded chicken to the pot. Now, bring the soup back to a gentle simmer and cook for another 10 minutes, allowing the flavors to meld and the corn to cook through. The fire-roasted corn should start to release its smoky, sweet flavor into the broth. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Creaming the Soup

This is where the soup gets wonderfully rich and creamy. In a medium bowl, whisk together the sour cream (or Greek yogurt) and the shredded Monterey Jack cheese until mostly smooth. This helps prevent the sour cream from curdling when added to the hot soup. Gradually ladle about 1 cup of the hot soup liquid into the sour cream and cheese mixture, whisking constantly. This tempering process gently warms the sour cream mixture and makes it easier to incorporate into the rest of the soup without clumping. Once tempered, pour this creamy mixture back into the pot with the rest of the soup.

Final Simmer and Serving

Stir the creamy mixture into the soup until it’s fully incorporated and the soup is smooth and evenly colored. Heat the soup gently over low heat for another 5 minutes, just until warmed through. Do not boil the soup after adding the sour cream, as this can cause it to separate. Taste the soup and adjust seasonings if needed, adding a pinch more salt or Tajín if desired. Ladle the hot Mexican Street Corn Soup into bowls. For an extra special touch, you can garnish each bowl with a sprinkle of fresh cilantro, a dollop of sour cream, a lime wedge, or even a little more shredded Monterey Jack cheese and Tajín. This soup is incredibly satisfying on its own, but it also pairs wonderfully with a side of cornbread or tortilla chips for dipping.

Conclusion:

This Mexican Street Corn Soup is a winner because it’s packed with flavor but incredibly easy to make. You get that classic street corn taste—sweet corn, a little heat, some tang—all in a creamy, satisfying soup. It’s perfect for busy weeknights, cozy weekends, or whenever you need a comforting bowl of something delicious. Feel free to adjust the spice level to your liking by adding more or less jalapeño, or even a pinch of cayenne pepper. Serve it hot, topped with your favorite garnishes, and enjoy. I’ve made this many times, and it always gets rave reviews. It’s a great way to enjoy the flavors of summer corn year-round.

Frequently Asked Questions:

• Can I make this soup vegetarian?

  Absolutely. To make this a vegetarian Mexican Street Corn Soup, simply swap the chicken stock for vegetable broth and omit the chicken. You could add some black beans or extra corn for more substance.

• What are the best toppings for Elote Soup?

  For Elote Soup, I love to top it with extra shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, some fresh cilantro, a squeeze of lime juice, and a sprinkle of Tajín or chili powder. A few crushed tortilla chips add a nice crunch too.

• How long does this soup last in the refrigerator?

  This soup will keep in the refrigerator for about 3 to 4 days in an airtight container. The flavors actually meld and deepen overnight, making leftovers just as delicious, if not more so.

Mexican Street Corn Soup

A creamy and flavorful soup inspired by the vibrant tastes of Mexican street corn, featuring roasted corn, chicken, and a hint of spice.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6 servings

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

Instructions

1. Step 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced red onion and jalapeño and cook until softened, about 5-7 minutes.
2. Step 2
   Stir in minced garlic, Tajín seasoning, cumin, and chili powder. Cook for 1 minute until fragrant.
3. Step 3
   Add chicken breasts, fire-roasted corn, diced green chiles, salt, and pepper to the pot. Pour in chicken stock.
4. Step 4
   Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
5. Step 5
   Remove chicken from the pot and shred it. Return the shredded chicken to the soup.
6. Step 6
   Stir in sour cream (or Greek yogurt) until well combined. Heat through gently, but do not boil.
7. Step 7
   Serve hot, garnished with shredded Monterey Jack cheese.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.