why make this recipe
Mexican Street Corn Soup is a delicious twist on the traditional street corn you might find sold by vendors. This soup brings all the flavor of elote—grilled corn on the cob slathered with creamy toppings—into a warm, comforting bowl. It’s perfect for family dinners or cozy nights in. The combination of spices, creamy goodness, and fresh ingredients makes each spoonful a delight. Plus, it’s relatively easy to make, which is great for both novice and experienced cooks!
how to make Mexican Street Corn Soup
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
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Directions :
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Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
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Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
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Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
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Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
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Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
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Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish with additional cilantro if you like!
how to serve Mexican Street Corn Soup
Serve the soup hot in bowls. For an extra touch, you can add a squeeze of fresh lime juice on top and sprinkle some extra Tajín seasoning or chopped cilantro for added flavor. Pair it with tortilla chips or warm bread for a complete meal.
how to store Mexican Street Corn Soup
If you have leftovers, let the soup cool completely, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in individual portions. To reheat, thaw in the fridge overnight and warm it up on the stove.
tips to make Mexican Street Corn Soup
- Use fresh corn when in season for a sweeter flavor.
- Adjust the heat by using more or less jalapeño or adding extra spices like cayenne pepper.
- For a vegetarian option, try replacing the chicken with cooked beans and vegetable broth.
- If you want a lighter soup, you can swap the sour cream for Greek yogurt or use low-fat options.
variation
You can also add different toppings like crushed tortilla chips, diced avocados, or even pickled red onions for a unique twist.
FAQs
Can I make this soup in a slow cooker?
Yes! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and mix in the creamy ingredients at the end.
Is this soup spicy?
The heat level can be adjusted according to your taste. Using a whole jalapeño will add spice, while using less or removing the seeds can make it milder.
Can I make this soup ahead of time?
Absolutely! The flavors can actually deepen and improve when stored overnight. Just remember to add the creamy ingredients shortly before serving.
Mexican Street Corn Soup
Ingredients
Aromatics
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
Main ingredients
- 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
Creamy ingredients
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- 1 Juice of one lime
- ¼ cup chopped cilantro
Garnish
- ½ cup crumbled queso fresco
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
Cooking
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Finalizing
- Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish with additional cilantro if you like!
