Name: Savor the Creamy Goodness of Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil (Provides a base for sautéing; substitute with any neutral oil.); 1 medium red onion (Adds sweetness and depth of flavor; substitute with yellow onion.); 1 medium jalapeño (Introduces heat; for milder flavor, use poblano or omit seeds.); 3 cloves garlic (Enhances aroma and taste; fresh is optimal.); 2 pieces chicken breasts (Main protein source; substitute with black beans or tofu for vegetarian version.); 2 cups fire-roasted corn (Key element for smoky flavor; fresh or canned corn can be used.); 1 can diced green chiles (Adds tangy heat; adjust based on preference.); 1 tablespoon Tajín seasoning (Provides citrusy spice; substitute with chili powder, lime juice, and salt.); 1 teaspoon cumin (Ground spice that adds earthiness; can be replaced with coriander.); 1 tablespoon chili powder (Brings depth; smoked paprika is a good alternative.); 4 cups chicken stock or broth (Adds savory depth; opt for low-sodium broth.); ½ cup sour cream or Greek yogurt (Adds creaminess and tanginess; substitute nondairy yogurt for vegan option.); 1 cup Monterey Jack cheese (Melts into the soup for rich texture; cheddar is also a great alternative.); 1 medium lime juice (Provides brightness; adjust according to taste preferences.); to taste cilantro (Fresh herb garnish; can be omitted if not a fan.); to taste queso fresco (Crumbly topping that adds mild flavor.)

As I stirred my pot, the aroma of sautéed garlic and onions wafted through the kitchen, instantly transporting me to the lively streets of Mexico. This Creamy Mexican Street Corn Soup captures all the delightful essence of elote, the delicious street corn treat, but in a warm, spoonable bowl. Beyond its rich and comforting appeal, this soup is perfect for hectic weeknights—quick to prepare and customizable to your preferred spice level. Whether you’re serving it up as a hearty family meal or a casual gathering with friends, it guarantees smiles all around. Curious about how to recreate this dish that brings a taste of adventure home? Let me show you the delicious journey ahead!

Why is this soup a must-try?

Comforting and Filling: This Creamy Mexican Street Corn Soup delivers warmth that wraps you in every spoonful, perfect for chilly evenings.

Customizable Spice: Whether you like it mild or fiery, simply adjust the jalapeño to suit your taste buds.

Quick & Easy: Whip it up in under 30 minutes, making it a fantastic option for busy weeknights or last-minute gatherings!

Hearty & Nutritious: Packed with protein from chicken and fiber from corn, it’s a well-rounded meal that satisfies.

Pair it with some crispy tortilla chips or a side of Mexican Street Corn for a complete experience!

Versatile Variations: Easily modify this recipe to create a vegetarian delight by substituting chicken with black beans or tofu.

Mexican Street Corn Soup Ingredients

For the Soup Base

Olive oil – Provides a base for sautéing; substitute with any neutral oil.
Red onion – Adds sweetness and depth of flavor; substitute with yellow onion for a similar result.
Jalapeño – Introduces heat; for milder flavor, use poblano or omit seeds.
Garlic – Enhances aroma and taste; fresh is optimal, but garlic powder can be used in a pinch.
Chicken breasts – Main protein source for heartiness; can substitute with black beans or cubed tofu for a vegetarian version.
Fire-roasted corn – Key element for smoky flavor; fresh or canned corn can work in a pinch.
Diced green chiles – Adds tangy heat; adjust based on preference.

For the Seasoning

Tajín seasoning – Provides citrusy spice; substitute with a mix of chili powder, lime juice, and salt.
Cumin – Ground spice that adds earthiness; can be replaced with coriander if desired.
Chili powder – Brings depth; smoked paprika is a good alternative.
Chicken stock or broth – Adds savory depth; opt for low-sodium broth for a lighter dish.

For the Creamy Finish

Sour cream or Greek yogurt – Adds creaminess and tanginess; substitute nondairy yogurt for a vegan option.
Monterey Jack cheese – Melts into the soup for rich texture; cheddar is also a great alternative.
Lime juice – Provides brightness; adjust according to taste preferences.
Cilantro – Fresh herb garnish; can be omitted if not a fan.
Queso fresco – Crumbly topping that adds a mild flavor and texture contrast.

Bring home the flavor of Mexican Street Corn Soup with these ingredients and enjoy a bowlful of warmth and comfort!

Step‑by‑Step Instructions for Mexican Street Corn Soup

Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced red onion and jalapeño, sautéing for 3-4 minutes until the onion becomes translucent. Stir in 3 cloves of minced garlic and cook for an additional 30 seconds, allowing the fragrant aroma to fill your kitchen as you prepare your delicious Mexican Street Corn Soup.

Step 2: Add Chicken & Seasonings
Next, incorporate 2 chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles into the pot. Season generously with 1 tablespoon of Tajín, 1 teaspoon of cumin, and 1 tablespoon of chili powder. Stir everything together, ensuring the seasonings coat the chicken and vegetables evenly, creating a vibrant and flavorful base for your soup.

Step 3: Simmer the Soup
Pour in 4 cups of low-sodium chicken stock, bringing the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 25 minutes, or until the chicken is cooked through and tender. Keep an eye on the pot, allowing the delicious scents to develop, preparing for the heartiness of your Mexican Street Corn Soup.

Step 4: Shred Chicken
After simmering, carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces, allowing the pieces to absorb the flavors. Return the shredded chicken to the pot, stirring it back into the soup to blend it seamlessly with the corn and spices.

Step 5: Make it Creamy
Lower the heat and stir in ½ cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Let the soup simmer on low for an additional 3 minutes, stirring often until everything is creamy and well combined, creating the perfect, rich texture of your Mexican Street Corn Soup.

Step 6: Garnish & Serve
Ladle your comforting Mexican Street Corn Soup into bowls, and don’t forget to top each serving with crumbled queso fresco and chopped cilantro. Serve with lime wedges for an extra burst of flavor, and enjoy the warmth and comfort that this soup brings to your table.

Mexican Street Corn Soup Variations

Feel free to get creative and make this delicious soup your own with these easy swaps and flavorful twists!

Vegetarian: Replace chicken with black beans or cubed tofu for a hearty, plant-based option. You’ll still get that satisfying texture!
Dairy-Free: Use coconut cream instead of sour cream and a vegan cheese alternative to keep it creamy without the dairy. It adds a subtle sweetness for a delightful twist!
Extra Veggies: Toss in some bell peppers or zucchini when sautéing for a nutritional boost and a lovely pop of color.
Spicy Kick: If you love heat, add more jalapeño or even a dash of cayenne pepper for an extra fiery bowl. Just be cautious if you’re not accustomed to spicy food!
Smoky Flavor: For a deeper, smokier taste, incorporate a few drops of liquid smoke or smoked paprika in addition to the chili powder. The aroma will be intoxicating!
Herbaceous Boost: Experiment by adding fresh chopped cilantro or parsley just before serving for a refreshing herbaceous note that brightens every spoonful.
Creamy Variants: Swirl in some cream cheese alongside sour cream for an extra creamy texture, making every bite even more indulgent.
Garnish Upgrades: Try avocado slices or pickled red onions as an eye-catching garnish to elevate your presentation—plus, they add layers of flavor!

If you’re in the mood for something else, consider pairing this soup with a side of Mexican Street Corn for that classic flavor or enjoy it with some Cornbread for a cozy touch!

Make Ahead Options

These Creamy Mexican Street Corn Soup ingredients are perfect for busy home cooks looking to save time during the week! You can chop the onions, jalapeños, and garlic up to 24 hours in advance, storing them in the refrigerator to maintain freshness. Additionally, cook and shred the chicken a day before, refrigerating it to keep it juicy and flavorful. When you’re ready to enjoy the soup, simply sauté the prepped veggies, add the chicken and corn, and follow the rest of the steps. By preparing components ahead of time, you’ll have a delicious and comforting Mexican Street Corn Soup on the table in no time!

What to Serve with Mexican Street Corn Soup

With its rich and creamy texture, this soup pairs beautifully with a variety of delicious sides that elevate your dining experience.

Crispy Tortilla Chips: Perfect for scooping up each hearty spoonful, these chips add a delightful crunch and complement the flavors beautifully.
Cornbread Muffins: Their subtle sweetness and soft crumb harmonize with the savory notes of the soup, making every bite a comforting experience.
Garden Fresh Salad: A light mixed greens salad adds a refreshing freshness and balance to the richness of the soup, invigorating your palate with each bite.

Sipping on a light, fruity white wine can enhance the overall flavor, while a zesty limeade helps cleanse the palate perfectly. For dessert, consider a creamy flan or churros, bringing a touch of sweetness to round off your meal. Enjoy the delightful journey of flavors!

Expert Tips for Mexican Street Corn Soup

Spice Control: Adjust heat by using less or more jalapeño. Removing the seeds will significantly lessen the spice level for those who prefer milder flavors.
Creamy Consistency: To avoid curdling, always stir in cream or yogurt when the soup is off the heat, and reheat gently if needed.
Quick Chicken Prep: Shredded rotisserie chicken can save you time in this recipe; it’s perfect for busy nights when you want delicious Mexican Street Corn Soup fast!
Vegetable Boost: Feel free to incorporate extra veggies like bell peppers or zucchini for added nutrition—just sauté them with the onions for a well-rounded flavor.
Leftover Storage: Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat on low heat, adding broth if it thickens too much.
Topping Options: Get creative with toppings like avocado slices or a sprinkle of chili powder for extra flavor, making each bowl uniquely yours!

How to Store and Freeze Mexican Street Corn Soup

Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the soup is cooled before sealing to maintain freshness.

Freezer: For longer storage, freeze the soup in airtight freezer bags for up to 3 months. Lay the bags flat for easier stacking.

Reheating: Thaw overnight in the fridge before reheating gently on the stovetop. Add a splash of chicken broth to restore creaminess if it thickens.

Texture Maintenance: When reheating, do so over low heat and stir frequently to prevent curdling of the creamy ingredients in your Mexican Street Corn Soup.

Mexican Street Corn Soup Recipe FAQs

What type of corn is best for this soup?
Absolutely! Fire-roasted corn truly elevates the flavor of Mexican Street Corn Soup, giving it a smoky essence. If you can’t find fire-roasted corn, fresh or canned corn works just as well. I often use frozen corn in a pinch, which cooks up nicely without sacrificing taste!

How should I store leftovers of the soup?
Store any leftover Mexican Street Corn Soup in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled completely before sealing it to lock in freshness. When reheating, gently warm it on the stovetop, adding a splash of broth if it has thickened.

Can I freeze this soup?
Definitely! To freeze Mexican Street Corn Soup, let it cool completely, then pour it into airtight freezer bags, pushing out as much air as possible. Lay the bags flat in your freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat on the stovetop, adding a little broth if needed for creaminess.

What if I don’t have Tajín seasoning?
No problem! You can substitute Tajín seasoning with a mix of chili powder, lime juice, and a pinch of salt for a similar zesty flavor profile. I recommend starting with 1 tablespoon of chili powder and adjusting to your taste—I often find a little lime juice enhances the freshness.

Is this recipe suitable for vegetarians or vegans?
Absolutely! For a vegetarian version, swap out the chicken for black beans or cubed tofu. To make it vegan, use non-dairy yogurt in place of sour cream and plant-based cheese instead of Monterey Jack. This way, everyone can enjoy a hearty bowl of creaminess without compromise!

How do I prevent my soup from curdling when reheating?
To keep your creamy Mexican Street Corn Soup smooth, always reheat it over low heat. Stir frequently and add a splash of broth if it thickens too much. If you’ve added cream or yogurt, it’s best to stir it in after you’ve taken the soup off the heat to prevent curdling. Enjoy your creamy experience!