Go Back
Creamy Mexican Street Corn Soup

Creamy Mexican Street Corn Soup

This Mexican Street Corn Soup is inspired by elote, bringing bold, zesty flavors like fire-roasted corn, Tajín, and lime into a cozy, creamy bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 465
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tbsp. olive oil
  • 1 small red onion diced
  • 1 medium jalapeno diced
  • 3 cloves garlic minced
  • 2 12 oz. skinless, boneless chicken breasts
  • 1 12 oz. package fire-roasted frozen corn (or fresh charred corn)
  • 1 4 oz. can diced green chiles
  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 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
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco for garnish

Equipment

  • Dutch oven or large pot
  • Knife
  • Cutting board

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
  2. Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
  4. Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
  5. Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes (do not boil).
  6. Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.

Video

Notes

Use fire-roasted corn for best flavor. Do not boil after adding sour cream.