Irresistibly Creamy Mexican Street Corn Soup You’ll Love

This delicious Mexican Street Corn Soup brings the vibrant flavors of elote to a creamy, comforting bowl that is perfect for any gathering.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 cups Fire-roasted Corn Provides smoky flavor and sweetness; substitute with fresh or canned corn if needed.
1 lb Boneless Skinless Chicken Breasts Adds protein and heartiness; consider black beans or chickpeas for a vegetarian option.
4 cups Chicken Stock Forms the soup base; use vegetable broth for a vegetarian option.
1 medium Jalapeño Adds heat and depth; remove seeds for milder soup.
1 medium Red Onion Offers sweetness when sautéed; can be replaced with yellow onion.
3 cloves Garlic Enhances aroma and flavor; fresh is preferred.

For the Seasoning

1 tbsp Tajín Seasoning Contributes tangy flavor; substitute with paprika or lime zest.
1 tsp Cumin Provides earthy warmth; adjust based on preference.
1 tsp Chili Powder Provide spice; adjust to your heat preference.

For the Creaminess

1 cup Sour Cream or Greek Yogurt Creates creaminess; opt for full-fat for richer texture.
1 cup Monterey Jack Cheese Adds creaminess; substitute with cheddar or vegan cheese.

For the Garnish

1/2 cup Queso Fresco Enhances flavor; replace with feta or omit for vegan.
1/4 cup Fresh Cilantro Provides freshness.
2 lime Lime Wedges Adds acidity and brightness.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add diced red onion and chopped jalapeño, sauté for 3-4 minutes until onion is translucent. Stir in minced garlic and cook for another 30 seconds.
Introduce chicken breasts, fire-roasted corn, and spices. Mix and allow spices to toast for about 1-2 minutes.
Pour in chicken stock to cover ingredients, bring to a boil. Reduce heat to low, cover, and let simmer for 25 minutes.
Remove chicken, shred with forks, and return to pot.
Lower heat to medium, stir in sour cream and shredded cheese, simmer for 3 minutes until cheese melts.
Ladle soup into bowls, garnish with queso fresco and cilantro, serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Easily make this dish vegetarian by omitting chicken and adding black beans or chickpeas for a hearty protein boost.

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