Easy Mexican Street Corn Soup: Quick, Creamy & Delicious

Easy Mexican Street Corn Soup is like wrapping up all the fun and bold flavors of elote—Mexican street corn—into one creamy, cozy bowl. You get that smoky fire-roasted corn, a kick of jalapeño, tender chicken, and the creamy tang of sour cream or Greek yogurt. It’s the kind of soup that makes you feel hugged from the inside out.

Whether you’re craving something hearty for a chilly evening or need a quick weeknight meal that tastes restaurant-worthy, this Easy Mexican Street Corn Soup checks every box. Plus, it’s made in one pot, which means less cleanup and more time to relax. So, grab your spoon, because tonight’s dinner just got a major flavor upgrade!

Table of Contents

What is Easy Mexican Street Corn Soup?

Easy Mexican Street Corn Soup is basically elote in soup form—think corn, creaminess, and a touch of spice all dancing together in one bowl. Traditionally, elote is grilled corn brushed with creamy mayo, sprinkled with cheese, chili powder, and lime. This soup takes those same ingredients and transforms them into a comforting, spoonable meal.

Fire-roasted corn gives it that charred flavor, chicken adds protein, and Tajín plus chili powder bring the right balance of heat and zest. It’s rich, yet refreshing, especially when you top it with queso fresco and cilantro. Perfect for potlucks, cozy nights, or even meal prep, it’s a crowd-pleaser that captures everything people love about Mexican street food.

Reasons to Try Easy Mexican Street Corn Soup

If your weeknight meals need a little excitement, this Easy Mexican Street Corn Soup will swoop in and save the day. It’s fast, flavorful, and makes even picky eaters ask for seconds. One pot means minimal cleanup, and the ingredients are easy to find in any grocery store.

You can even make it ahead of time—hello, stress-free dinner! It’s also versatile: use Greek yogurt for a lighter version or add extra jalapeño seeds if you’re feeling brave. Plus, it’s packed with flavor, protein, and texture, making it just as good for lunch leftovers as it is for dinner. If you liked Easy Salsa Verde Chicken Soup, you’ll love this one too—it’s creamy, spicy, and totally comforting.

Ingredients Needed to Make Easy Mexican Street Corn Soup

• 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 broth
• 2 cups sour cream 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 to Make Easy Mexican Street Corn Soup

Let’s walk through this Easy Mexican Street Corn Soup step by step, turning a few simple ingredients into a cozy, creamy bowl of pure comfort. Follow along carefully — each stage builds layers of smoky, spicy, and tangy flavor you’ll absolutely love.

Step 1: Sauté the Aromatics

To begin this step-by-step process, grab your favorite heavy pot or Dutch oven — something sturdy that holds heat well. Pour in the olive oil and warm it over medium-high heat. Once the oil shimmers, toss in your diced red onion and jalapeño. Stir frequently as the vegetables soften and release that mouthwatering aroma, about 3 to 4 minutes. Add the minced garlic next, cooking for just 30 seconds — enough time for it to bloom without burning. This first step builds a rich, fragrant base that will flavor every spoonful of your Easy Mexican Street Corn Soup. (If you love aromatic soups, you’ll also enjoy my Hearty Creamy Chicken Noodle Soup — it uses a similar flavor-building technique.)

Step 2: Add Chicken and Seasonings

Here’s where the magic deepens. Slide in your chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle the Tajín seasoning, cumin, chili powder, salt, and pepper over the top. Stir everything together so the chicken and vegetables are coated in those bold, zesty spices. The Tajín adds that classic street corn tang — slightly citrusy and smoky — while cumin and chili powder give the broth a rich, earthy warmth. This step-by-step layering of flavors ensures every bite of your Easy Mexican Street Corn Soup tastes vibrant and balanced.

Step 3: Simmer the Soup

Now it’s time for your kitchen to smell like a fiesta. Pour in the chicken stock (or low-sodium broth) and bring the pot to a gentle boil. Once it bubbles, reduce the heat to low and cover with a lid. Let it simmer for about 25 minutes. This step-by-step simmering stage allows the chicken to fully cook and soak up all the smoky, spicy goodness in the broth. It’s the perfect time to tidy the kitchen or prep your toppings. The longer it simmers, the deeper the flavor — just like in my Easy Roasted Tomato Soup, where slow simmering transforms basic ingredients into something extraordinary.

Step 4: Shred the Chicken

Once your chicken is tender and cooked through, use tongs to carefully remove the breasts from the pot. Place them on a cutting board and shred them into bite-sized pieces using two forks. This step-by-step shredding method helps the chicken stay juicy instead of dry. After shredding, return the meat to the pot, stirring it into the flavorful corn mixture. You’ll immediately see the soup take on more body and texture. For an even creamier soup, you can lightly mash a few spoonfuls of corn with the back of your ladle — a trick I also recommend in my Easy Slow Cooker Creamy Tortellini Soup.

Step 5: Make It Creamy

Here’s the soul of your Easy Mexican Street Corn Soup — the creamy transformation. Lower the heat to a gentle simmer and stir in sour cream (or Greek yogurt if you prefer a lighter twist). Add the shredded Monterey Jack cheese and let it melt slowly into the soup, stirring until silky smooth. Finish with a squeeze of fresh lime juice and a handful of chopped cilantro. This step-by-step creamy stage ties all the flavors together — the cream cools the spice, the lime brightens the richness, and the cilantro adds a fresh pop of color and aroma. For dairy-free eaters, check out my Creamy Pumpkin Gnocchi Delight — it’s rich without the cream.

Step 6: Garnish and Serve

You’ve reached the final and most satisfying part of this step-by-step journey — serving your masterpiece. Ladle generous portions of Easy Mexican Street Corn Soup into bowls and top with crumbled queso fresco. For that authentic elote finish, sprinkle extra Tajín or chili powder and add a squeeze of lime over each serving. Garnish with a few jalapeño slices or fresh cilantro leaves if you like a little flair. This is the perfect moment to pair your soup with warm tortillas, crispy chips, or a side of Easy Glazed Carrots for a touch of sweetness. Sit back, take a spoonful, and enjoy the comforting blend of smoky corn, creamy broth, and tangy lime.

What to Serve with Easy Mexican Street Corn Soup

This soup stands tall on its own, but if you want to go full fiesta, serve it with warm flour tortillas or a side of crispy tortilla chips. A simple avocado salad adds freshness, while Easy Roasted Tomato Soup makes a great pairing for a soup-and-soup night. You can even serve it alongside grilled chicken or a light Crispy Roasted Chicken with Garlic Butter for a protein-packed dinner. And if you’re a carb lover (no judgment here!), cornbread or cheese quesadillas make perfect dipping partners.

Key Tips for Making Easy Mexican Street Corn Soup

Use fire-roasted corn if you can—it’s the secret to that smoky flavor that makes this dish sing. For a creamier texture, blend half the soup before adding the cheese and cream, then stir it back in. If you prefer a lighter option, Greek yogurt swaps perfectly for sour cream. Don’t skip the lime juice—it brightens up every bite. Want more spice? Keep those jalapeño seeds or toss in a dash of hot sauce. And remember, this soup thickens as it sits, so add a splash of broth when reheating. For a similar cozy recipe, check out Easy Lemon Ginger Turmeric Chicken Soup.

Storage and Reheating Tips for Easy Mexican Street Corn Soup

Let your soup cool before transferring it to airtight containers. It’ll keep in the fridge for up to 4 days or in the freezer for 2 months. When reheating, warm it over low heat on the stove, stirring often. If it’s too thick, add a little broth or water to bring it back to that perfect creamy consistency. Avoid boiling once you’ve added dairy—it can separate. For a make-ahead option, prepare the soup base and add the sour cream and cheese right before serving for the best texture and flavor.

FAQs

Can I make this soup vegetarian? Absolutely! Skip the chicken and use vegetable broth—maybe add black beans for protein.
Can I make it dairy-free? Yes, use dairy-free yogurt and cheese substitutes.
How spicy is it? Mild to medium, depending on how much jalapeño you add.
Can I use leftover chicken? Totally—just reduce the simmering time.

Final Thoughts

Easy Mexican Street Corn Soup is one of those dishes that feels fancy but comes together with pantry staples. It’s rich, hearty, and hits that perfect balance of creamy and spicy. Whether you’re cooking for your family or meal prepping for the week, this recipe proves that comfort food doesn’t have to be complicated. So next time you’re craving elote but don’t feel like firing up the grill, grab your pot and whip up this soul-warming bowl. You’ll taste summer, warmth, and joy—all in one spoonful.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print