If there’s one thing I’ve learned raising three hungry kids in the chaos of weekday evenings, it’s this: soup can be your best friend. And this Mexican Street Corn Soup? Oh honey, it’s not just soup—it’s a hug in a bowl.
Inspired by elote, that glorious grilled street corn slathered in crema, cheese, and lime, this dish captures everything I loved about Texas summers—minus the 100-degree heat. It’s creamy, a little spicy, and downright addictive.
Whether you’re feeding picky eaters or just trying to survive a chilly Tuesday, this soup will show up like your favorite cozy sweater—reliable, comforting, and a little spicy in the best way.
Table of Contents
Why You’ll Love This Mexican Street Corn Soup
- Weeknight Hero: Ready in under an hour with mostly pantry staples.
- Flavor Bomb: Tajín, cumin, chili, lime—YES please.
- Kid-Approved: Creamy with just enough heat (adjustable!).
- Meal Prep Magic: Keeps beautifully for lunches or freezer meals.
And if you loved my Crockpot Crack Chicken Heaven or Slow Cooker Chicken Noodle Soup, you’re in for another cozy winner.
What Does Mexican Street Corn Soup Taste Like?
Imagine smoky, charred corn meets creamy chicken soup—add a dash of heat, a squeeze of lime, and that crumbly queso fresco magic. It’s rich but fresh, zesty but comforting, and every spoonful brings a little fiesta to your mouth.
Think of it like if taco night and soup night had a baby. Yep—that good.
What You’ll Need to Make This Flavorful Mexican Street Corn Soup
Let’s talk about the building blocks of this Mexican Street Corn Soup, because this bowl of creamy, smoky goodness is only as amazing as the ingredients you use—and trust me, every little detail counts. This isn’t your typical toss-and-go soup. Each ingredient plays a starring role in bringing those warm, elote-inspired flavors to life.
🌽 P.S. If you love cozy comfort food packed with flavor, you’ll also swoon over my Creamy Smothered Chicken and Rice. Another weeknight hero in a bowl.
Here’s everything you’ll need:
- Olive Oil (1 tbsp): This starts it all—your flavor foundation. A touch of olive oil helps bloom those spices and soften your aromatics without overpowering them.
- Red Onion (1 small, diced): Slightly sweeter than yellow onion, red onion adds a mellow base flavor and beautiful color. When sautéed, it deepens the whole soup.
- Jalapeño (1 medium, seeded & diced): his little green beauty adds that perfect kick. Adjust depending on your spice tolerance. Want it milder? Use just half or skip it altogether.
- Garlic (3 cloves, minced): Garlic is non-negotiable in this soup. It gives depth, warmth, and that kitchen-smells-like-heaven vibe we all crave.
- Boneless, Skinless Chicken Breasts (2, about 12 oz.): These will simmer right in the broth until tender, then get shredded to soak up every drop of flavor. You can also use leftover rotisserie chicken in a pinch.
- Fire-Roasted Frozen Corn (1 package, 12 oz.): Fire-roasted corn is what gives this Mexican Street Corn Soup its signature smokiness. You can use fresh corn if it’s in season—just give it a quick char in a skillet or grill pan.
- Diced Green Chiles (1 can, 4 oz.): Mild and tangy with just enough heat, green chiles round out the Southwest flavor profile.
- Tajín Seasoning (1 tbsp): This isn’t just for sprinkling on fruit, y’all. Tajín—a chili-lime-salt blend—is the soul of this dish. It’s what makes that first spoonful taste like a walk through a Mexican street market.
- Ground Cumin (2 tsp) + Chili Powder (2 tsp): These earthy spices give the soup its Tex-Mex heart. Together with Tajín, they create a rich, layered flavor that tastes like it simmered all day.
- Salt (½ tsp) + Black Pepper (¼ tsp, finely ground): Always taste as you go, but this combo gets you started right.
- Chicken Stock or Low-Sodium Broth (4 cups / 32 oz.): This is your soup’s body. Use a good-quality stock if you can—or homemade if you’re feeling ambitious. The stock carries all those spices and aromatics through every bite.
- Sour Cream or Full-Fat Greek Yogurt (2 cups): This is where the creamy magic happens. Sour cream gives it that rich tang that echoes the crema on traditional street corn. Greek yogurt works great too, just make sure it’s full-fat for the best texture.
- Monterey Jack Cheese (½ cup, shredded): Mild, melty, and creamy—this cheese makes everything dreamy without overwhelming the dish.
- Juice of One Lime: A fresh burst of acidity to balance the richness. Don’t skip it—it’s like turning on the lights in your soup.
- Chopped Cilantro (¼ cup): Stirred in at the end, this adds a pop of freshness. If cilantro isn’t your thing, fresh parsley can work—but cilantro really ties the Mexican street corn theme together.
- Crumbled Queso Fresco (½ cup): This is your garnish moment. Tangy, crumbly queso fresco is the final flourish—just like you’d find on traditional elote.
Ingredient Swap Tips
- No Tajín? Mix equal parts chili powder + lime zest + salt for a quick substitute.
- Vegetarian? Swap chicken for black beans or roasted cauliflower.
- Dairy-free? Try coconut yogurt and dairy-free cheese alternatives (but it will taste a bit different).
💡Tip from my farmer’s market wanderings: the fresher your produce, the better this soup will taste. Use local corn if it’s in season—your tastebuds will thank you.
How to Make Mexican Street Corn Soup (Step-by-Step)
Alright friend, it’s time to turn those delicious ingredients into a bowl of pure cozy comfort. Whether it’s your first time making Mexican Street Corn Soup or you’re coming back for round two (because it was that good), this step-by-step guide will walk you through the process like a trusted kitchen buddy.
Put on your comfiest apron, grab your favorite wooden spoon, and let’s make dinner magic.
Step 1: Sauté the Aromatics
First things first: build that flavor base.
- Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add diced red onion and jalapeño. Sauté for 3–4 minutes, or until the onion softens and turns slightly translucent.
- Add minced garlic and stir constantly for 30 seconds. You’ll know it’s ready when your kitchen starts smelling amazing.
Step 2: Load Up with Chicken, Corn & Chiles
Now the magic begins.
- Add your raw chicken breasts directly into the pot.
- Pour in the fire-roasted corn, diced green chiles, and sprinkle in all the seasonings:
- Tajín, ground cumin, chili powder, salt, and pepper.
Stir everything gently to coat the chicken and veggies in those glorious spices.
Step 3: Add Broth & Simmer
Time to let it all come together.
- Pour in 4 cups of chicken stock and bring the mixture to a gentle boil.
- Once it reaches a low boil, reduce the heat to a simmer and cover.
- Let it simmer for about 25 minutes, or until the chicken is fully cooked and easy to shred.
Step 4: Shred the Chicken
This step gives the soup that hearty texture we all love.
- Use tongs to carefully remove the chicken breasts to a cutting board or large plate.
- With two forks (or your hands if they’ve cooled down), shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and stir well to reincorporate it.
Step 5: Make It Creamy & Dreamy
Here’s where this becomes the Mexican Street Corn Soup of your dreams.
- Lower the heat to medium-low.
- Stir in:
- 2 cups of full-fat sour cream (or Greek yogurt)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
Keep stirring until the cheese melts and everything blends into a creamy, velvety soup. Let it simmer gently for another 3–5 minutes.
Step 6: Garnish & Serve
You made it! Now it’s time to dish it up like a pro.
- Ladle the soup into deep bowls.
- Top with a generous crumble of queso fresco.
- Add extra lime wedges, a sprinkle of cilantro, or even some Tajín dusting if you’re feeling festive.
This Mexican Street Corn Soup is a dish best served warm, with people you love and maybe a fresh loaf of bread on the side.
Final Serving Notes:
- This soup thickens as it cools. Feel free to add a splash of stock or milk when reheating.
- It’s just as fabulous the next day (maybe even better).
- If you’ve got leftovers—lucky you—scroll down to the Storage section next.
Tips & Tricks for Perfect Mexican Street Corn Soup
- No Tajín? Mix 1 tsp chili powder + a dash of lime zest + pinch of salt.
- Spice level: Use half a jalapeño or skip it altogether for a milder version.
- Veggie-only? Swap chicken for canned black beans.
- Make it ahead: The flavor gets even better the next day.
- Thicker soup? Blend half of it with an immersion blender for a creamier consistency.
Quick tip from my Texas farm days: always taste before serving. A splash more lime or pinch of salt can make all the difference.
How to Store and Reheat
- Fridge: Keeps in an airtight container for up to 4 days.
- Freezer: Freeze (without garnishes) for up to 3 months.
- Reheat: Gently on the stovetop or in the microwave, stirring often.
FAQs about Mexican Street Corn Soup
Can I use rotisserie chicken?
Absolutely. Just skip the simmer step and stir in shredded chicken at the end.
Is this gluten-free?
Yes! All ingredients listed are naturally gluten-free—just double-check your chicken stock.
Can I make it in the slow cooker?
You bet! Cook everything (except dairy and garnishes) on LOW for 6–7 hours, shred the chicken, then stir in sour cream and cheese before serving.
Final Thoughts: Cozy Up with Mexican Street Corn Soup Tonight
This Mexican Street Corn Soup brings the soul of a Texas summer and the warmth of a New York kitchen into one bowl. It’s quick, cozy, and bursting with flavor—and I promise it’ll earn a spot in your weeknight dinner rotation.
Give it a try and let me know how it goes—tag me on Instagram or leave a comment below. I’d love to hear what your family thinks!
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 meals.
Print
Mexican Street Corn Soup – The Best Creamy Comfort Meal
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Mexican Street Corn Soup brings all the flavors of elote (Mexican street corn) into a hearty and comforting dish. Loaded with fire-roasted corn, tender chicken, and rich spices, it’s a creamy and satisfying meal perfect for 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 or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4. Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6. Ladle the soup into bowls and top with crumbled queso fresco. Garnish and serve.
Notes
You can substitute Greek yogurt for sour cream if you prefer a tangier flavor.
For a vegetarian version, omit the chicken and use vegetable broth instead.
Add extra lime juice or hot sauce to taste if you like a tangy or spicier kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Mexican street corn soup, elote soup, creamy chicken corn soup
