Creamy Mexican Street Corn Soup (Ready in 45 Minutes!)

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Servings: 6 bowls | Difficulty: Easy

Transform the irresistible flavors of Mexican street corn (elote) into the most comforting, creamy soup you’ve ever tasted! This Creamy Mexican Street Corn Soup combines fire-roasted corn, tender shredded chicken, and bold spices with a rich, velvety base that’ll have everyone asking for seconds. Each spoonful delivers the perfect balance of smoky, tangy, and slightly spicy flavors, topped with crumbled queso fresco and fresh cilantro. The secret ingredient? Tajín seasoning, which adds that authentic citrusy-spicy kick that makes this soup truly special. Whether you’re craving comfort food on a chilly evening or want to impress guests with a restaurant-quality dish, this easy Mexican street corn soup comes together in under 45 minutes with simple ingredients.

Why You’ll Love This Mexican Street Corn Soup Recipe

• Restaurant-quality flavor at home – tastes just like your favorite Mexican restaurant’s soup
• Ready in 45 minutes – perfect for busy weeknights when you want something special
• Packed with protein – tender chicken makes this a satisfying, complete meal
• Authentic Mexican flavors – Tajín, fire-roasted corn, and queso fresco deliver genuine taste
• Customizable heat level – easily adjust the spice to suit your preferences

If you love Mexican soups and comfort food, you’ll also want to try our White Chicken Chili and Cajun Potato Soup.

Creamy Mexican Street Corn Soup

Hearty soup inspired by elote (Mexican street corn) with fire-roasted corn, tender chicken, bold spices, and creamy texture. Topped with queso fresco and cilantro.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Dish, Soup

Cuisine American, Mexican

Servings 6 bowls

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Two forks (for shredding)
• Wooden spoon
• Measuring cups and spoons

Ingredients

  

For the Soup Base

• 1 tablespoon olive oil for sautéing aromatics
• 1 small red onion diced – adds sweetness and depth
• 1 medium jalapeño seeded and diced – remove seeds for milder heat
• 3 cloves garlic minced – enhances savory flavor

Main Ingredients

• 2 boneless, skinless chicken breasts 12 oz. each – provides hearty protein
• 12 oz. fire-roasted frozen corn or fresh corn – essential for smoky flavor
• 4 oz. diced green chiles one can – adds mild tangy heat

Seasonings

• 1 tablespoon Tajín seasoning secret ingredient for authentic street corn flavor
• 2 teaspoons ground cumin adds warm, earthy notes
• 2 teaspoons chili powder provides depth and subtle spice
• 1/2 teaspoon salt enhances all flavors
• 1/4 teaspoon black pepper finely ground

Liquid and Creamy Components

• 4 cups chicken stock or low-sodium broth creates flavorful soup base
• 2 cups full-fat sour cream or Greek yogurt makes soup luxuriously creamy
• 1/2 cup shredded Monterey Jack cheese melts into soup for extra richness
• 1 lime juiced – brightens all flavors

Garnishes

• 1/4 cup fresh cilantro chopped – adds fresh herbaceous notes
• 1/2 cup queso fresco crumbled – the perfect finishing touch

Instructions

 

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
• Add diced red onion and jalapeño to the pot. Sauté for 3-4 minutes, stirring occasionally, until onions become translucent and soft.
• Add minced garlic and cook for 30 seconds until fragrant. Be careful not to let the garlic brown.
• Add chicken breasts, fire-roasted corn, and diced green chiles to the pot.
• Season with Tajín, cumin, chili powder, salt, and black pepper. Stir to coat all ingredients with the spices.
• Pour in 4 cups of chicken stock and stir to combine. Bring the mixture to a rolling boil over high heat.
• Once boiling, reduce heat to low, cover the pot, and simmer for 25 minutes until chicken is fully cooked (internal temperature should reach 165°F).
• Remove chicken breasts from pot and place on cutting board. Use two forks to shred chicken into bite-sized pieces.
• Return shredded chicken to the pot and stir to distribute evenly throughout the soup.
• Reduce heat to low. Stir in sour cream, Monterey Jack cheese, and lime juice. Simmer gently for 3 minutes, stirring constantly, until cheese melts and soup is creamy. Do not boil or dairy may curdle.
• Stir in chopped cilantro just before serving.
• Ladle soup into bowls and top each serving with crumbled queso fresco, extra cilantro, and lime wedges. Serve with tortilla chips if desired.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Reheat gently over low heat. Freezing: Can be frozen for up to 2 months, but dairy may separate. Variations: Make vegetarian by substituting chicken with black beans or chickpeas. For dairy-free, use coconut cream instead of sour cream. If you don’t have Tajín, mix chili powder, paprika, and lime zest.

Keyword chicken corn soup, creamy corn soup, elote soup, mexican soup recipe, mexican street corn soup

What You Need for Mexican Street Corn Soup

Essential Ingredients for Mexican Street Corn Soup

• 1 tablespoon olive oil – for sautéing the aromatics
• 1 small red onion, diced – adds sweetness and depth of flavor
• 1 medium jalapeño, seeded and diced – provides authentic heat (remove seeds for milder soup)
• 3 cloves garlic, minced – enhances the savory base
• 2 boneless, skinless chicken breasts (12 oz. each) – provides hearty protein
• 1 package fire-roasted frozen corn (12 oz.) – essential for that smoky elote flavor
• 1 can diced green chiles (4 oz.) – adds mild tangy heat
• 1 tablespoon Tajín seasoning – the secret ingredient for authentic street corn flavor
• 2 teaspoons ground cumin – adds warm, earthy notes
• 2 teaspoons chili powder – provides depth and subtle spice
• 1/2 teaspoon salt – enhances all flavors
• 1/4 teaspoon black pepper – adds subtle heat
• 4 cups chicken stock or low-sodium broth – creates the flavorful soup base
• 2 cups full-fat sour cream or Greek yogurt – makes the soup luxuriously creamy
• 1/2 cup shredded Monterey Jack cheese – melts into the soup for extra richness
• Juice of one lime – brightens all the flavors
• 1/4 cup chopped fresh cilantro – adds fresh, herbaceous notes
• 1/2 cup crumbled queso fresco – the perfect finishing touch

How to Make Mexican Street Corn Soup (Step-by-Step)

Step 1: Sautéing the Aromatics

1. Heat the pot (2 minutes): Add olive oil to a large pot or Dutch oven over medium-high heat.
2. Cook vegetables (4 minutes): Add diced red onion and jalapeño. Sauté until onions become translucent and soft.
3. Add garlic (30 seconds): Stir in minced garlic and cook just until fragrant. (Don’t let garlic brown or it will taste bitter.)

Step 2: Building the Soup Base

4. Add chicken and corn (2 minutes): Place chicken breasts, fire-roasted corn, and diced green chiles into the pot.
5. Season generously (1 minute): Sprinkle Tajín, cumin, chili powder, salt, and black pepper over everything. Stir to coat.
6. Add broth (1 minute): Pour in chicken stock and stir to combine all ingredients.

Step 3: Simmering to Perfection

7. Bring to boil (5 minutes): Increase heat and bring soup to a rolling boil.
8. Simmer covered (25 minutes): Reduce heat to low, cover pot, and simmer until chicken is fully cooked and tender. (Internal temperature should reach 165°F.)
9. Check occasionally: Stir once or twice to ensure nothing sticks to the bottom.

Step 4: Shredding and Finishing

10. Remove and shred chicken (3 minutes): Transfer chicken breasts to cutting board. Use two forks to shred into bite-sized pieces.
11. Return to pot (1 minute): Add shredded chicken back to the soup and stir.
12. Make it creamy (3 minutes): Stir in sour cream, Monterey Jack cheese, and lime juice. Simmer on low for 3 minutes until cheese melts.
13. Add cilantro (30 seconds): Stir in chopped cilantro just before serving.

Expert Tips for the Best Mexican Street Corn Soup

• Use fire-roasted corn – the smoky flavor is essential for authentic taste; if unavailable, char fresh corn in a skillet first
• Don’t skip full-fat dairy – full-fat sour cream and cheese create the signature creamy texture
• Adjust heat to taste – remove jalapeño seeds for mild, keep them for spicy, or add serrano for extra heat
• Shred chicken while hot – it’s much easier to shred when the chicken is freshly cooked and still warm
• Add dairy on low heat – prevents curdling and ensures smooth, creamy texture

How to Store and Serve Mexican Street Corn Soup

Storage: Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent dairy from separating. Add a splash of chicken broth if soup thickens.

Freezing: This soup can be frozen, but dairy may separate slightly. Freeze for up to 2 months. Thaw overnight in refrigerator and reheat gently, whisking to recombine if needed.

Serving suggestions: Top with crumbled queso fresco, fresh cilantro, lime wedges, and tortilla chips. Serve alongside cornbread, avocado slices, or a fresh green salad. Perfect with margaritas for a complete Mexican meal!

Mexican Street Corn Soup Recipe Variations You’ll Love

• Vegetarian Version – omit chicken and add black beans, chickpeas, or cubed tofu for protein
• Extra Smoky – add 1/2 teaspoon smoked paprika and use grilled fresh corn instead of frozen
• Spicy Kick – add diced chipotle peppers in adobo sauce for smoky heat
• Dairy-Free Option – use coconut cream instead of sour cream and omit cheese

For more Mexican-inspired recipes, check out our Mexican Lasagna.

FAQ About Mexican Street Corn Soup

Final Thoughts on This Mexican Street Corn Soup Recipe

This Creamy Mexican Street Corn Soup brings all the beloved flavors of elote into one cozy, satisfying bowl. With its perfect balance of smoky fire-roasted corn, tender chicken, bold spices, and creamy richness, it’s a recipe that delivers restaurant-quality results at home in under an hour. The Tajín seasoning and queso fresco provide that authentic Mexican street food experience, while the customizable heat level makes it perfect for everyone at your table. Whether you’re serving it for a weeknight dinner or entertaining guests, this soup is guaranteed to impress. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing soup recipes!