Easy Mexican Street Corn Soup Recipe

Mexican Street Corn Soup is one of those dishes that instantly transports you. It’s like taking all the best parts of grilled elote – that smoky corn, creamy mayo, tangy lime, salty cotija, and a kick of chili – and turning it into a comforting bowl. I make this when I’m craving that familiar elote flavor but don’t have hours to spend grilling. Plus, it’s perfect for a chilly evening when a hearty, warm soup is just what you need. It comes together surprisingly fast, especially if you use frozen fire-roasted corn, which I highly recommend for that depth of flavor. This soup is hearty enough to be a main course, especially when you serve it with warm tortillas for dipping. You get that bright, slightly smoky, creamy corn taste without all the fuss of a barbecue, making it a real weeknight winner.

Ingredients:

• 1 tbsp. olive oil
• 1 small red onion, finely diced
• 1 medium jalapeno, seeded and finely diced (remove seeds and membranes for less heat)
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 (12 oz.) package fire-roasted frozen corn* (or fresh corn or other frozen corn)
• 1 (4 oz.) can diced green chiles, undrained
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile 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 sour cream (full-fat) (or Greek yogurt (full fat))
• 1/2 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 finely diced red onion and the seeded and finely diced jalapeno. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don’t rush this step; it builds the flavor base. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Mexican Street Corn Soup

This Mexican Street Corn Soup, also known as Elote Soup, captures the delicious essence of grilled corn on the cob, usually slathered with mayo, cotija cheese, lime, and chili powder. I love making this when I crave that bright, slightly smoky, creamy corn flavor but don’t have time for a full grill session, or when the weather is just a bit too chilly for a backyard BBQ. It’s hearty enough for a meal, especially with some warm tortillas on the side, and the ingredients come together pretty quickly. The fire-roasted corn really adds a lovely depth, but feel free to use what you have.

Ingredients:

• 1 tbsp. olive oil
• 1 small red onion, finely diced
• 1 medium jalapeno, seeded and finely diced (remove seeds and membranes for less heat)
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 (12 oz.) package fire-roasted frozen corn* (or fresh corn or other frozen corn)
• 1 (4 oz.) can diced green chiles, undrained
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile 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 sour cream (full-fat) (or Greek yogurt (full fat))
• 1/2 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 finely diced red onion and the seeded and finely diced jalapeno. Cook, stirring occasionally, until the onions have softened and become translucent, which usually takes about 5 to 7 minutes. This step is important for building a flavor base for the soup. Don’t rush it; letting the onions soften slowly releases their sweetness. Next, add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Cooking the Chicken and Corn

Add the chicken breast pieces to the pot with the softened vegetables. Stir them around to coat them in the oil and aromatics. Cook the chicken for about 5 minutes, just until it’s no longer pink on the outside. It will finish cooking in the soup. Now, stir in the fire-roasted frozen corn. If you’re using fresh corn, you might want to char it on the cob under the broiler or on the grill for a few minutes beforehand to get that smoky flavor. Add the undrained can of diced green chiles. The liquid from the can adds extra flavor, so don’t drain it.

Building the Soup Base

Sprinkle the Tajin seasoning, ground cumin, chile powder, salt, and black pepper over the chicken and vegetables. Stir everything well to coat evenly. Let this mixture cook for about 2 minutes, allowing the spices to toast slightly and release their aromas. This step really wakes up the flavors. Pour in the chicken stock (or broth). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 15 to 20 minutes, or until the chicken is cooked through and tender. You can check the chicken by cutting into a piece; it should be opaque all the way through.

Adding Creaminess and Finishing Touches

Once the chicken is cooked, stir in the sour cream (or Greek yogurt). Whisk it in gradually to ensure it incorporates smoothly without curdling. It’s important not to boil the soup after adding the sour cream, as this can cause it to separate. Just heat it through gently. Taste the soup and adjust the seasonings if necessary. You might want a little more salt, pepper, or even a pinch more Tajin depending on your preference. If the soup seems too thick, you can add a little more chicken stock or water to reach your desired consistency.

Serving and Garnishing

Ladle the hot soup into bowls. Sprinkle each serving with shredded Monterey Jack cheese. The heat from the soup will melt the cheese beautifully. For an extra touch of authentic street corn flavor, consider garnishing with a dollop of sour cream, a sprinkle of extra Tajin, some chopped fresh cilantro, or even a squeeze of fresh lime juice. This soup is fantastic on its own but also pairs wonderfully with tortilla chips or warm cornbread for a more substantial meal. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop over low heat, stirring frequently, and avoid boiling.

Conclusion:

This Mexican Street Corn Soup, or Elote Soup, really is a fantastic way to capture the beloved flavors of street corn in a comforting, easy-to-make dish. It’s quick enough for a weeknight but special enough for company. The combination of smoky corn, creamy broth, and zesty toppings makes it a winner every time. Serve it with warm tortillas, a side of avocado, or some fresh cilantro to complete the meal. Don’t be afraid to adjust the spice level by changing the amount of jalapeno or chile powder. For a twist, try adding a can of black beans or some shredded rotisserie chicken for extra protein.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, you can make this soup a day ahead. The flavors will meld even more. Reheat gently on the stovetop, adding a splash more chicken stock or water if it’s too thick. Stir in the sour cream and cheese just before serving to keep them creamy.

What can I use if I can’t find fire-roasted corn?

If you can’t find fire-roasted corn, regular frozen corn or fresh corn kernels work fine. To get a similar smoky flavor, you can char some kernels in a dry skillet over high heat until slightly browned, or even broil them briefly. This adds that little something extra that makes the soup special.

How can I make it spicier?

To make the soup spicier, leave some of the seeds and membranes in the jalapeno when you dice it, or add a pinch of cayenne pepper along with the other spices. You can also serve it with sliced serrano peppers or a drizzle of your favorite hot sauce.

Mexican Street Corn Soup

A creamy and flavorful soup inspired by Mexican street corn, featuring fire-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
• 1 medium jalapeno
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn
• 1 (4 oz.) can diced green chiles
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock
• 2 cups sour cream
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Step 1
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and jalapeño and cook until softened, about 5-7 minutes.
2. Step 2
   Add the minced garlic and cook for another minute until fragrant.
3. Step 3
   Add the chicken breasts, fire-roasted corn, diced green chiles, Tajin seasoning, cumin, chile powder, salt, and pepper to the pot. Stir to combine.
4. Step 4
   Pour in the chicken stock. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
5. Step 5
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Step 6
   Stir in the sour cream until well combined and the soup is creamy. Heat gently without boiling.
7. Step 7
   Ladle the soup into bowls and top with shredded Monterey Jack cheese before serving.

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.