If you’ve ever strolled past a food cart in Mexico, you know the hypnotic smell of grilled corn, smoky spices, and tangy cheese is impossible to ignore. This Mexican Street Corn Soup brings all of that magic into one creamy, comforting bowl. It’s basically like giving elote (classic Mexican street corn) a cozy sweater and inviting it to dinner.
As a Texas girl who grew up on both hearty soups and roadside tacos, I can tell you—this one has quickly become a family favorite. My kids ask for seconds (which is saying a lot when jalapeños are involved), and I love that it’s both nourishing and ridiculously flavorful.
Table of Contents
Why You’ll Love This Mexican Street Corn Soup
- It’s creamy, smoky, and just the right amount of zesty.
- Made in one pot (yes, one!).
- Hearty enough for dinner but fun enough for entertaining.
- Easily customizable for spice lovers or dairy-free eaters.
- Leftovers taste even better the next day.
What Does Mexican Street Corn Soup Taste Like?
Imagine the sweet crunch of fire-roasted corn, the smoky depth of chili powder and cumin, and the zing of lime—all swirled into a creamy base. Add tender shredded chicken and crumbles of queso fresco on top, and you’ve got a soup that tastes like a street food festival in a bowl.
It’s cozy, bold, and has just the right amount of spice to warm you up without sending you running for a gallon of milk.
Ingredients You’ll Need for Mexican Street Corn Soup
One of the best parts about making Mexican Street Corn Soup is how simple yet flavorful the ingredients are. Each one plays an important role in building that creamy, smoky, and tangy flavor that reminds you of authentic elote. Here’s a closer look at what you’ll need:
- Olive Oil (1 tbsp): Used to sauté the onion, jalapeño, and garlic, olive oil creates a flavorful base for the soup. If you prefer, you can swap it with avocado oil for a slightly richer taste.
- Red Onion (1 small, diced): Red onions bring a mild sweetness and vibrant color. You could also use white or yellow onion, but red adds a subtle tang that balances the creamy broth.
- Jalapeño (1 medium, seeded and diced): This little green pepper gives the soup its gentle heat. If you want more spice, keep the seeds in—or even add a second jalapeño. For a milder version, swap it out for poblano pepper.
- Garlic (3 cloves, minced): Garlic is the heart of any good soup base. Freshly minced garlic is best, but in a pinch, you can use garlic powder (just reduce the amount).
- Boneless, Skinless Chicken Breasts (2, about 12 oz. each): Tender shredded chicken turns this soup into a hearty main dish. If you’re looking for another cozy chicken recipe, you’ll also love my White Chicken Lasagna Soup.
- Fire-Roasted Corn (1 package, 12 oz.): This is where the magic happens. Fire-roasted corn adds a smoky, slightly charred flavor that’s essential for that authentic “street corn” taste. If you can’t find it, regular frozen or fresh corn will work—just add a touch of smoked paprika.
- Diced Green Chiles (1 can, 4 oz.): These add mild heat and tang, layering flavor into the broth without overpowering it.
- Tajín Seasoning (1 tbsp): A classic Mexican seasoning made of chili powder, lime, and salt. It gives this soup its zesty kick.
- Ground Cumin (2 tsp): Earthy, warm, and slightly smoky—cumin is a must-have in Mexican-inspired cooking.
- Chili Powder (2 tsp): Adds depth and just the right amount of spice. Don’t skip it—it rounds out the flavor beautifully.
- Salt and Black Pepper (½ tsp salt, ¼ tsp pepper): Simple, but essential to bring all the flavors together.
- Chicken Stock or Broth (4 cups, 32 oz.): This creates the soup’s base. Low-sodium chicken broth is best so you can control the salt.
- Sour Cream or Greek Yogurt (2 cups, full-fat): The creamy heart of this recipe. Sour cream adds richness, while Greek yogurt brings tang. Both work beautifully depending on your taste.
- Monterey Jack Cheese (½ cup, shredded): Smooth and melty, it blends right into the soup. For a sharper bite, you can also mix in a little cheddar.
- Lime Juice (juice of one lime): Fresh lime brightens everything up and balances the creamy base.
- Fresh Cilantro (¼ cup, chopped): Adds freshness and color. If you’re not a cilantro fan, parsley can be used instead (but the flavor won’t be quite the same).
- Queso Fresco (½ cup, crumbled): The final garnish that makes this soup shine! It adds a salty, crumbly texture that ties everything together. Cotija or feta cheese can work if queso fresco isn’t available.
When combined, these ingredients transform into a bowl of Mexican Street Corn Soup that’s rich, comforting, and absolutely irresistible.
How to Make Mexican Street Corn Soup
This recipe comes together in one pot, which means less cleanup (hallelujah!) and maximum flavor. Follow these step-by-step instructions, and you’ll have a steaming bowl of Mexican Street Corn Soup on the table in no time.
Step 1: Sauté the Aromatics
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the diced red onion and jalapeño. Cook for about 3–4 minutes until the onion turns soft and slightly translucent.
- Stir occasionally so nothing sticks.
- You should smell the jalapeño’s gentle spice—it’s the first hint of that street-corn flavor magic.
Now toss in the minced garlic and cook for just 30 seconds, until fragrant. Don’t walk away here—garlic can burn quickly, and burnt garlic = bitter soup.
Step 2: Add Chicken, Corn, and Spices
Place the chicken breasts into the pot along with the fire-roasted corn and diced green chiles. This is when things really start to smell like a Tex-Mex kitchen.
Sprinkle in the seasoning mix: Tajín, cumin, chili powder, salt, and black pepper. Stir everything together so the chicken is well-coated with spices.
Tip: Tajín gives that tangy chili-lime flavor you’d expect on street corn. If you don’t have it, use a mix of chili powder and extra lime zest.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock. Turn up the heat to bring it all to a boil, then reduce to low and cover the pot. Let it simmer for about 25 minutes.
During this time, the chicken cooks gently in the broth, soaking up all those smoky, spicy flavors. The corn gets tender, and the seasonings blend together beautifully.
If you love simmered soups, you might also enjoy my Crockpot Creamy Chicken and Potato Soup—another one-pot wonder perfect for chilly nights.
Step 4: Shred the Chicken
After 25 minutes, remove the chicken breasts and place them on a cutting board. Using two forks, shred them into bite-sized pieces.
- Don’t worry about being perfect here. Rustic, uneven pieces actually make the soup more satisfying.
- Return the shredded chicken to the pot and stir it back into the broth.
Step 5: Make it Creamy and Flavorful
This is where your Mexican Street Corn Soup goes from “pretty good” to “oh-my-goodness amazing.” Lower the heat to very gentle simmer and stir in:
- 2 cups of sour cream (or Greek yogurt) for creaminess.
- ½ cup shredded Monterey Jack cheese for that melty, smooth finish.
- Juice of one lime to brighten all the flavors.
- ¼ cup chopped cilantro for freshness.
Let the soup simmer for another 3 minutes, just until everything blends together into a rich, creamy base.
Step 6: Garnish and Serve
Ladle the soup into bowls and finish with a generous sprinkle of crumbled queso fresco on top. Add extra cilantro or a wedge of lime on the side for an extra burst of freshness.
Serve hot with warm tortillas, tortilla chips, or even a side salad if you want to keep things lighter. Either way, you’re about to enjoy a comforting bowl of Mexican Street Corn Soup that tastes like it came straight from a street vendor—only cozier.
Tips and Tricks for Perfect Mexican Street Corn Soup
- Can’t find fire-roasted corn? Regular frozen or fresh works too—just add a pinch of smoked paprika for that charred flavor.
- Spice level: Want more heat? Keep the jalapeño seeds or stir in hot sauce.
- Dairy swap: Use Greek yogurt for a tangier flavor, or try coconut cream for dairy-free.
- Make ahead: This soup reheats beautifully. In fact, it might taste even better the next day.
- Serving idea: Pair with a side of warm tortillas or my Street Corn Chicken Rice Bowl for a full Tex-Mex spread.
Storage for Mexican Street Corn Soup
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months in individual portions. Thaw in the fridge before reheating.
- Reheating tip: Warm gently on the stove over low heat to prevent the dairy from separating.
FAQs
Can I make this vegetarian?
Yes! Skip the chicken and use vegetable broth instead. Add black beans for extra protein.
What cheese works best if I can’t find queso fresco?
Cotija or feta cheese are great alternatives.
Is this soup spicy?
It has a gentle kick, but you can easily adjust by adding more or less jalapeño.
Conclusion
This Mexican Street Corn Soup is everything you love about elote—smoky corn, creamy sauce, tangy cheese—transformed into a soul-warming bowl of comfort. It’s hearty enough to serve as a main meal, but fun enough to bring to the table for guests.
So grab your pot, your favorite spoon, and maybe a few extra napkins (because queso fresco crumbs are sneaky). Trust me—this recipe is worth every bite.
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Mexican Street Corn Soup – 5-Star Family Favorite You Must Try
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup brings all the flavors of elote into a hearty and comforting dish. Loaded with fire-roasted corn, tender chicken, and rich spices, it’s creamy, zesty, and satisfying any time of year.
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
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add diced red onion and jalapeño. Cook until onions soften, about 3–4 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add chicken breasts, fire-roasted corn, and diced green chiles to the pot.
5. Season with Tajín, cumin, chili powder, salt, and black pepper.
6. Pour in chicken stock and bring to a boil.
7. Reduce heat, cover, and simmer for 25 minutes until chicken is cooked through.
8. Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup.
9. Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro.
10. Simmer for another 3 minutes on low until creamy and well combined.
11. Ladle soup into bowls and top with crumbled queso fresco. Serve immediately.
Notes
If fire-roasted corn isn’t available, substitute with fresh or frozen corn.
Use full-fat sour cream or Greek yogurt for best texture and flavor.
Add jalapeño seeds or hot sauce for extra heat.
For a dairy-free version, substitute with plant-based yogurt and cheese.
