Description
This creamy, savory Mexican Street Corn Soup brings all the bold flavors of elote into a warm, comforting bowl. Featuring sweet corn, roasted peppers, shredded chicken, Mexican crema, and cotija cheese, it’s the perfect blend of heat, creaminess, and tang — ideal for cozy dinners or casual entertaining.
Ingredients
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4 tablespoons butter
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1 yellow onion, minced
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1/2 celery stick, minced
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5 cloves garlic, minced
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1 pasilla pepper or poblano pepper (roasted and minced, see note)
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1 heaping tablespoon chili powder
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2 teaspoons kosher salt (plus more to taste)
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2 teaspoons sugar
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1/4 teaspoon black pepper
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4 cups chicken broth
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6 cups corn (fresh or frozen)
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1 1/2 cups heavy cream
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1/2 cup Mexican crema
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3 chicken breasts, cooked and shredded (rotisserie chicken works well)
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1/2 cup cotija cheese, heaping
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Lime wedges (for serving)
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Chopped cilantro (for garnish)
Instructions
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In a large soup pot, melt butter over medium heat.
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Add the minced onion and celery. Sauté for 4–5 minutes, until softened.
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Stir in garlic and cook for another minute until fragrant.
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Add roasted and minced pasilla or poblano pepper, chili powder, salt, sugar, and black pepper. Stir well.
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Pour in the chicken broth and bring to a simmer.
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Add corn and simmer for 10–12 minutes.
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Stir in the heavy cream and Mexican crema. Simmer gently for another 5 minutes.
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Add shredded chicken and cook until heated through.
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Stir in cotija cheese until melted.
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Taste and adjust seasoning as needed.
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Serve hot, garnished with cilantro and lime wedges.
Notes
Roast the pasilla or poblano pepper over an open flame or under a broiler until blackened. Peel, remove seeds, and mince.
For a vegetarian version, omit the chicken and use vegetable broth.
Blend half the soup for a creamier consistency, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican