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–+ servings
Bowl of Mexican Street Corn Soup topped with cilantro and cheese.

Mexican Street Corn Soup

A creamy and slightly smoky twist on elote, this comforting soup features sweet fire-roasted corn, tender chicken, lime, and cheese for a flavorful dish perfect for weeknights or parties.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the base
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced (leave seeds for more heat)
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn cut from 3-4 ears)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning (substitute chili-lime seasoning if needed)
  • 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)
For the finish
  • 2 cups sour cream (full-fat) (or full-fat Greek yogurt)
  • ½ cup shredded Monterey Jack cheese
  • 1 Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Method
 

Cooking
  1. Heat the olive oil in a large pot or Dutch oven over medium-high. Add the diced red onion and jalapeño. Cook until the onion softens, about 3 to 4 minutes.
  2. Add the minced garlic. Stir and cook for 30 seconds until fragrant.
  3. Add the chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and pepper. Stir to coat everything evenly.
  4. Pour in the chicken stock. Bring to a boil over medium-high heat. Lower heat to a gentle simmer. Cover and cook for 25 minutes.
  5. Remove the chicken breasts and place on a cutting board. Shred into bite-sized pieces and return to the pot. Confirm chicken is cooked through (no pink, or 165°F internal temp).
  6. Reduce heat to low. Stir in sour cream (or Greek yogurt), Monterey Jack, lime juice, and chopped cilantro. Simmer gently for 3 minutes until the cheese melts and the soup becomes creamy. Do not boil after adding dairy.
  7. Taste and adjust seasoning as needed. Ladle into bowls and top with crumbled queso fresco.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 24gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g

Notes

Serve in deep bowls with extra lime wedges on the side. Crunchy toppings like toasted tortilla strips or chopped radish add contrast. For a vegetarian version, swap chicken stock for vegetable stock and omit the chicken. Store leftover soup in an airtight container for up to 3 days.

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