Mexican Street Corn Soup

Why You’ll Love This Recipe

This soup is easy to make, full of rich, smoky flavors, and incredibly satisfying. The combination of creamy sour cream, tangy lime, and the crunchy finish of queso fresco makes this soup a crowd-pleaser. It’s a comforting, flavorful dish that can be enjoyed year-round.

Ingredients

• 1 tbsp oil
• 1 onion, diced
• 1 jalapeño, diced (optional)
• 2 cloves garlic, minced
• 2 skinless, boneless chicken breasts (or thighs)
• 2 cups fire-roasted corn (canned or fresh)
• 1 can green chiles
• 1 tsp Tajín
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 4 cups chicken stock
• 1/2 cup sour cream
• 1 cup Monterey Jack cheese, shredded
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/4 cup queso fresco, crumbled (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Aromatics: Heat oil in a large pot over medium-high heat. Add onion and jalapeño and cook until softened, about 4 minutes. Add garlic and cook for another 30 seconds.
2. Add Chicken and Corn: Stir in the chicken, fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Cook for a few minutes, then pour in chicken stock.
3. Simmer: Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Shred Chicken: Remove chicken from the pot, shred it, and return it to the soup.
5. Finish the Soup: Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Let it simmer for another 5 minutes until creamy.
6. Serve: Ladle into bowls and top with crumbled queso fresco, lime wedges, and additional cilantro.

Servings and Timing

• Servings: 6
• Total Time: 45 minutes (including cooking time)

Variations

• Spicier Version: Add more jalapeños or a dash of hot sauce for heat.
• Vegetarian: Skip the chicken and use tofu or just vegetables, and swap chicken stock for vegetable stock.

Storage/Reheating

• To Store: Store leftovers in an airtight container for up to 5 days.
• To Freeze: Freeze the soup without cheese and sour cream for up to 3 months. Reheat and add cheese and sour cream after thawing.

FAQs

Can I use frozen corn?

Yes, frozen corn works well. For extra flavor, sear it in a skillet before adding to the soup.

Can I make this ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 5 days.

How can I make this soup vegetarian?

Simply omit the chicken and use vegetable stock, along with your favorite plant-based protein or extra veggies.

Conclusion

Mexican Street Corn Soup brings all the savory goodness of elote into a creamy, comforting bowl. It’s perfect for any occasion and can easily be customized to your preferences. Whether you’re serving it as a main or a side, this soup is sure to impress!

Mexican Street Corn Soup

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• Author: Amy
• Prep Time: 10 minute
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup, Comfort Food, Mexican-Inspired
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

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Description

Mexican Street Corn Soup is a creamy, flavorful dish that brings the bold, zesty flavors of elote (Mexican street corn) into a comforting soup. With smoky grilled corn, a rich creamy base, and tangy toppings, this easy-to-make soup is perfect for any occasion and sure to be a crowd-pleaser!

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Ingredients

1 tbsp oil

1 onion, diced

1 jalapeño, diced (optional)

2 cloves garlic, minced

2 skinless, boneless chicken breasts (or thighs)

2 cups fire-roasted corn (canned or fresh)

1 can green chiles

1 tsp Tajín

1 tsp cumin

1 tsp chili powder

Salt and pepper, to taste

4 cups chicken stock

1/2 cup sour cream

1 cup Monterey Jack cheese, shredded

1 tbsp lime juice

1/4 cup cilantro, chopped

1/4 cup queso fresco, crumbled (for garnish)

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Instructions

• Cook Aromatics: Heat oil in a large pot over medium-high heat. Add diced onion and jalapeño (if using) and cook until softened, about 4 minutes. Add minced garlic and cook for another 30 seconds.

• Add Chicken and Corn: Stir in the chicken, fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Cook for a few minutes to let the flavors meld together. Then, pour in the chicken stock.

• Simmer: Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, or until the chicken is cooked through.

• Shred the Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.

• Finish the Soup: Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer for another 5 minutes, until creamy and fully combined.

• Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and additional cilantro.

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Notes

• Spicier Version: For extra heat, add more jalapeños or a dash of hot sauce to the soup.

• Vegetarian Option: Omit the chicken and use tofu or vegetables like zucchini or corn. Swap the chicken stock for vegetable stock.

• Corn Variations: Frozen corn can be used, but for extra flavor, sear it in a skillet before adding it to the soup.