Mexican Street Corn Soup

Inspired by the vibrant flavors of elote, this Mexican Street Corn Soup brings the beloved street food into a comforting, creamy bowl of goodness. It’s warm, hearty, and bursting with bold flavors—smoky fire-roasted corn, spicy jalapeño, zesty lime, and savory chicken all come together in a rich, velvety broth. This soup is a celebration of textures and flavors: creamy and cheesy with just the right kick, balanced by fresh cilantro and tangy lime juice.

Perfect for cooler evenings or anytime you’re craving something satisfying and soul-warming, this dish transforms simple pantry ingredients into something special. It’s incredibly versatile too—you can make it with fresh, frozen, or canned corn, use rotisserie chicken for convenience, and adjust the spice to your liking. Whether served as a main course with warm tortillas or as a starter to a Mexican-themed meal, this soup will quickly become a favorite in your kitchen. It’s easy to prepare, family-friendly, and tastes like it came from a cozy street-side café in Mexico.

Why You’ll Love This Recipe

1. Bold, Authentic Flavor – Inspired by classic Mexican street corn, packed with spice, creaminess, and zest.
2. Hearty and Comforting – A complete, satisfying meal in a bowl.
3. Customizable Heat – Easily adjust the spice level to suit your preferences.
4. Perfect for Leftovers – Tastes even better the next day!
5. Simple and Fast – Made with accessible ingredients in under an hour.

Ingredients

• Olive oil
• Red onion
• Jalapeño
• Garlic
• Chicken breasts (skinless, boneless)
• Fire-roasted corn (frozen, fresh, or canned)
• Diced green chiles
• Tajin seasoning
• Ground cumin
• Chile powder
• Salt
• Black pepper
• Chicken stock or broth
• Sour cream or full-fat Greek yogurt
• Monterey Jack cheese
• Lime juice
• Cilantro
• Queso fresco
• Lime wedges and cilantro (for garnish)

Variations

Vegetarian Version

Skip the chicken and use vegetable broth. Add black beans or diced potatoes for extra heartiness.

Spicy Version

Add more jalapeños or a dash of hot sauce to turn up the heat.

Vegan-Friendly

Use plant-based yogurt, vegan cheese, and a non-dairy broth substitute.

Roasted Poblano Twist

Swap green chiles for roasted poblano peppers for a smoky depth.

Instant Pot Adaptation

Sauté ingredients directly in the Instant Pot and pressure cook on high for 10 minutes.

How to Make the Recipe

Step 1

Heat olive oil in a large pot over medium heat. Add diced red onion and jalapeño. Sauté until softened, about 3–4 minutes.

Step 2

Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 3

Add chicken breasts to the pot along with fire-roasted corn, green chiles, Tajin, cumin, chile powder, salt, and pepper.

Step 4

Pour in the chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the chicken is fully cooked and tender.

Step 5

Remove chicken, shred it using two forks, then return it to the pot.

Step 6

Lower the heat. Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro.

Step 7

Let everything simmer gently for 5 more minutes, stirring until creamy and well combined.

Step 8

Ladle into bowls and top with crumbled queso fresco, extra cilantro, and lime wedges.

Tips for Making the Recipe

• Use pre-cooked or rotisserie chicken to save time.
• Fire-roasted corn adds extra flavor, but regular corn works fine too.
• Taste as you go—adjust lime, salt, or spices based on your preference.
• Don’t boil after adding dairy to avoid curdling—simmer gently.
• Garnish generously; toppings add flavor and texture.

How to Serve

Serve this soup hot in deep bowls with a side of warm tortillas or crusty bread. Top with extra queso fresco, cilantro, a squeeze of lime, or even avocado slices. For a fun twist, pair it with tortilla chips for dipping.

Make Ahead and Storage

Storing Leftovers

Allow soup to cool, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in individual portions for up to 2 months. Note: add cheese and sour cream after reheating for best texture.

Reheating

Reheat gently over low heat on the stove or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much.

FAQs

1. Can I use rotisserie chicken?

Yes! Just shred it and add it after the broth has simmered.

2. Can I make this soup vegetarian?

Absolutely. Use veggie broth and skip the chicken or add beans.

3. Is fire-roasted corn necessary?

No, but it adds a smoky flavor. Regular frozen or canned corn works too.

4. Can I make this in a slow cooker?

Yes. Add all ingredients except dairy and cheese. Cook on low for 6–7 hours, then stir in sour cream and cheese at the end.

5. How spicy is this soup?

Mild to medium. Adjust jalapeños and chile powder to your taste.

6. What can I substitute for Tajin?

Use a mix of chili powder, lime zest, and salt.

7. Can I use Greek yogurt instead of sour cream?

Yes, use full-fat Greek yogurt for a similar creamy texture.

8. How do I thicken the soup?

Let it simmer uncovered a bit longer, or add a spoon of cornstarch mixed with water.

9. What cheese works best for topping?

Queso fresco is ideal, but cotija or feta also work well.

10. Is this soup freezer-friendly?

Yes, but it’s best to freeze it without the dairy and add it after reheating.

Conclusion

Mexican Street Corn Soup is a bold, comforting, and flavor-packed dish that brings a taste of Mexico straight to your bowl. It’s a satisfying meal that’s simple to make yet impressive enough to serve guests. Whether you enjoy it spicy or mild, with chicken or vegetarian, it’s a recipe that adapts beautifully to your tastes and pantry. Creamy, cheesy, and just the right amount of tangy and smoky—this soup is sure to become a beloved staple in your home.

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