Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small red onion, chopped; 1 medium jalapeño, chopped; 3 cloves garlic, minced; 2 (12 oz.) boneless, skinless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn (or fresh/grilled corn); 1 (4 oz.) can diced green chiles; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; 1/2 tsp table salt; 1/4 tsp finely ground black pepper; 4 cups (32 oz.) chicken stock or low-sodium chicken broth; 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; 1/2 cup crumbled queso fresco; Lime wedges and additional cilantro for garnish

Jump to Recipe·Leave a Review

Mexican Street Corn Soup brings the iconic flavors of elote—smoky corn, zesty lime, creamy cheese, and warm spices—into a rich and comforting bowl. With tender chicken, fire-roasted corn, and a velvety base of sour cream and cheese, this dish combines everything you love about street food with the coziness of a homemade soup.

Why You’ll Love This Recipe

If you’re a fan of bold Mexican flavors and creamy, hearty soups, this one will quickly become a favorite. Inspired by Mexican street corn, this soup is rich, vibrant, and easy to make—all in one pot.

Mexican Street Corn Soup

One-pot meal ready in under an hour
Rich, creamy texture with fire-roasted corn
Bold flavors from Tajín, cumin, and chili powder
Hearty with chicken for added protein
Delicious with tortilla chips or crusty bread

Ingredients

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

1 tablespoon olive oil
1 small red onion, diced
1 medium jalapeño, diced (remove seeds for less heat)
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 tablespoon Tajín seasoning
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups (32 oz) chicken stock or broth
2 cups full-fat sour cream or Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of 1 lime
¼ cup chopped fresh cilantro
½ cup crumbled queso fresco
Lime wedges and extra cilantro for garnish

Directions

Sauté the Veggies: In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add the diced red onion and jalapeño. Cook for 3–4 minutes, stirring, until the onion is soft. Add garlic and sauté for 30 seconds more.
Add the Chicken and Seasonings: Stir in chicken breasts, fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper. Mix well to coat the ingredients with the spices.
Simmer the Soup: Pour in the chicken stock and bring everything to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
Shred the Chicken: After simmering, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Make It Creamy: Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes until fully heated through and the cheese is melted.
Serve and Garnish: Ladle the soup into bowls and top with crumbled queso fresco, fresh cilantro, and lime wedges.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 33 minutes
Total time: 48 minutes

Variations

Vegetarian: Omit chicken and use vegetable broth. Add canned black beans or extra veggies like zucchini.
Dairy-Free: Use a dairy-free yogurt alternative and vegan cheese. Skip the queso fresco or replace with a plant-based option.
Spicy: Leave seeds in the jalapeño or add cayenne pepper or hot sauce for a fiery twist.
Vegan: Replace chicken with chickpeas or tofu and use dairy-free substitutions for yogurt and cheese.
Low-carb: Swap corn for roasted cauliflower or zucchini to reduce carbs.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm over medium heat on the stove or in the microwave until heated through. Stir occasionally to maintain the creamy texture.

FAQs

Can I use canned corn instead of frozen fire-roasted corn?

Yes, but for best flavor, drain and char it in a skillet first to mimic the fire-roasted taste.

How spicy is this soup?

It has a mild to medium heat depending on the jalapeño and Tajín. You can reduce or increase the spice to taste.

Can I make this soup in a slow cooker?

Yes. Cook on low for 4–6 hours or high for 2–3 hours, then stir in the sour cream, cheese, and lime juice at the end.

Is it better with sour cream or Greek yogurt?

Both work well, but sour cream gives a richer texture. Greek yogurt adds tang and is slightly lighter.

Can I leave out the chicken?

Absolutely. The soup is still hearty with just corn and cheese, or you can add beans for protein.

What does Tajín add to the soup?

Tajín gives a citrusy, slightly spicy kick that enhances the flavor of the corn and balances the richness.

How do I make the soup thicker?

Simmer uncovered for a few extra minutes or mash some of the corn with a spoon for a thicker texture.

What cheese can I substitute for Monterey Jack?

You can use pepper jack for heat, or cheddar for a sharper flavor.

Can I use rotisserie chicken?

Yes, shred and add it at the end when the soup is almost done to avoid overcooking.

What can I serve with this soup?

Serve with tortilla chips, crusty bread, or a side salad for a complete meal.

Conclusion

Mexican Street Corn Soup is the ultimate comfort food with a zesty, creamy twist. Inspired by the flavors of elote, it transforms bold street-style ingredients into a satisfying, spoonable meal. Whether you’re craving something cozy or want a creative spin on corn soup, this recipe delivers all the flavor with minimal effort.