Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Oil (for sautéing); 1 small onion, diced; 1 jalapeño, finely diced (seeds removed for less heat); 2–3 cloves garlic, minced; 1 lb boneless skinless chicken breasts or thighs; 3 cups fire-roasted corn (frozen or fresh); 1 (4 oz) can diced green chiles; 1 tsp Tajín seasoning (or chili-lime seasoning); 1 tsp ground cumin; 1/2 tsp chili powder; Salt & black pepper, to taste; 4 cups chicken stock; 3/4 cup sour cream (full-fat recommended); 1 cup shredded Monterey Jack cheese; Juice of 1 lime; 1/4 cup chopped fresh cilantro; Queso fresco, crumbled (for garnish); Extra lime wedges and cilantro (optional for serving)

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Why You’ll Love This Recipe

All the elote flavors you love – Now in spoonable soup form.
Quick and easy – A cozy weeknight meal with bold flavors.
Customizable heat – Adjust jalapeño and chili powder to your liking.
Smoky and creamy – Fire-roasted corn meets melty cheese and sour cream.
Great leftovers – Tastes even better the next day.
One-pot recipe – Minimal cleanup.
Protein-packed – Thanks to shredded chicken.
Fresh toppings – Queso fresco, lime, and cilantro finish it perfectly.
Meal-prep friendly – Make ahead and reheat when needed.
Family favorite – A hit with kids and adults alike.

ingredients

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

Oil
Onion
Jalapeño
Garlic
Boneless skinless chicken breasts or thighs
Fire-roasted corn (frozen or fresh)
Canned green chiles
Tajín seasoning
Cumin
Chili powder
Salt & black pepper
Chicken stock
Sour cream (full-fat recommended)
Monterey Jack cheese
Lime juice
Chopped cilantro
Queso fresco (for garnish)

directions

Sauté base veggies: Heat oil in a Dutch oven or large pot. Cook onion and jalapeño for 3–4 minutes until softened. Stir in garlic for 30 seconds.
Add core ingredients: Stir in chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper.
Simmer: Add chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
Shred chicken: Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
Make it creamy: Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for 5 more minutes until cheese melts.
Garnish and serve: Ladle soup into bowls. Top with queso fresco, lime wedges, and more cilantro if desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Vegetarian option: Omit chicken and use vegetable stock. Add tofu or extra veggies.
Spicier version: Leave jalapeño seeds or add hot sauce to taste.
Cream swap: Use crème fraîche or full-fat Greek yogurt for a tangier flavor.
Corn choices: Grill fresh corn or sear plain corn in a skillet for extra char.

storage/reheating

Store leftovers in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave. Avoid boiling after adding dairy to maintain a creamy texture. Freeze without dairy and add sour cream and cheese after thawing and reheating.

FAQs

Can I use plain corn instead of fire-roasted?

Yes! Sear it in a skillet for a smoky flavor or grill fresh corn and slice it off the cob.

What’s a good substitute for Tajín?

Try a mix of chili powder, lime zest, and a pinch of salt.

Is it okay to freeze this soup?

Freeze before adding dairy for best results. Add sour cream and cheese when reheating.

How spicy is this soup?

Mild to medium depending on the jalapeño and chili powder. Adjust to your taste.

Can I use rotisserie chicken?

Absolutely. Just add it during the final steps to warm through.

What’s the best cheese to use?

Monterey Jack melts well, but cheddar or pepper jack are good too.

What kind of cream works best?

Full-fat sour cream is ideal. Avoid light versions which may curdle.

Can I use a blender for a smoother soup?

Yes, blend part or all of the soup for a creamier texture before adding cheese and sour cream.

What does Tajín taste like?

It’s zesty, citrusy, and slightly spicy—a great seasoning for corn and soups.

Can I double the recipe?

Yes! This soup doubles well and is great for meal prep.

Conclusion

This Mexican Street Corn Soup brings the irresistible charm of elote straight to your kitchen. Smoky, zesty, creamy, and comforting, it’s the kind of dish that will have everyone going back for seconds. Perfect for cozy nights, parties, or any time you crave bold, south-of-the-border flavors.