Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
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

Jump to Recipe· 4.8 from 28 reviews

If you love the flavors of Mexican street corn but want the comfort of a cozy, creamy soup, you’re in for a treat with this Mexican Street Corn Soup. Swirled with smoky roasted corn, tender shredded chicken, and zesty chili-lime notes, this bowl brings together all the highlights of your favorite elote into a luscious, spoonable meal. With a flurry of toppings like tangy queso fresco, cilantro, and a squeeze of lime, every bite bursts with bold, fresh flavor. It’s the kind of soup that’s just as perfect for a quick weeknight dinner as it is for sharing at your next gathering.

Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a mile-long shopping list, but every item here plays a key role in creating the distinctive taste, color, and richness of Mexican Street Corn Soup. The blend of spices, vegetables, and creamy elements makes every spoonful truly crave-worthy.

Olive oil: A drizzle to sauté your aromatics and build a golden, flavorful base.
Red onion: Brings a gentle sweetness and rosy color to the soup.
Jalapeño: Adds just the right kick—remove the seeds for milder heat, keep them for extra spice.
Garlic: Three cloves for irresistible depth and an unmistakable aroma.
Chicken breasts: Boneless, skinless, and cooked right in the broth for ultra-tender, juicy shreds.
Fire-roasted frozen corn: Delivers that classic charred flavor; fresh corn works too if that’s what you have.
Diced green chiles: Brings a mellow smokiness and gentle heat without overpowering.
Tajín seasoning: A vibrant chili-lime blend that makes this soup unmistakably “street corn.”
Ground cumin: Lends earthy warmth and a hint of citrusy aroma.
Chili powder: Deepens the chili-savoriness and gives the soup its recognizable southwestern flavor.
Salt: Just enough to make all the other flavors sing.
Black pepper: Adds a light, peppery bite that perks up the whole soup.
Chicken stock or broth: The flavorful liquid foundation that ties all the ingredients together.
Sour cream or Greek yogurt: Stirred in at the end to make every bowl incredibly creamy and tangy.
Monterey Jack cheese: Melts beautifully for silky richness and subtle flavor.
Lime juice: A squeeze brightens up the entire dish right before serving.
Cilantro: Fresh and herbaceous, sprinkled both in the soup and as garnish.
Queso fresco: Crumbled on top for that authentic finish of salty, soft cheese.

How to Make Mexican Street Corn Soup

Step 1: Sauté Your Aromatics

Start by heating a splash of olive oil in a large pot over medium-high heat. Toss in the diced red onion and jalapeño, sautéing for about 3-4 minutes, until the onion becomes soft and slightly translucent. Add the minced garlic and stir just until fragrant—this quick foundation sets the scene for all of the other vibrant flavors still to come.

Step 2: Add Chicken & Seasonings

Drop the chicken breasts, fire-roasted corn, and diced green chiles into the pot with your fragrant veggies. This is the perfect time to dust everything generously with Tajín, cumin, chili powder, salt, and black pepper. These spices not only color the soup but instantly start infusing the chicken with zesty, toasty flavor.

Step 3: Simmer the Soup

Pour in the chicken stock, give everything a good stir, and crank up the heat to bring it to a gentle boil. As soon as it bubbles, lower the heat and cover the pot. Let it simmer quietly for about 25 minutes—this is when the chicken turns melt-in-your-mouth tender and the broth becomes a broth you’ll want to drink straight from the ladle.

Step 4: Shred the Chicken

Remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return all that flavorful chicken right back to the soup, making sure to scoop up any escaping juices. This step guarantees you’ll have tender, juicy chicken in every spoonful of your Mexican Street Corn Soup.

Step 5: Make It Creamy

Now comes the magic: stir in the sour cream (or Greek yogurt), Monterey Jack cheese, a squeeze of lime juice, and chopped cilantro. Let the soup simmer, uncovered, for just a few minutes until the cheese melts and everything melds into one creamy, dreamy mixture.

Step 6: Garnish and Serve

Ladle the rich soup into bowls, top with a flurry of crumbled queso fresco, and any extra cilantro or sliced jalapeño you love. Each bowl of Mexican Street Corn Soup feels like a celebration, ready to eat straight away!

How to Serve Mexican Street Corn Soup

Garnishes

Garnishes are the soul of Mexican Street Corn Soup. Aside from a generous shower of crumbled queso fresco, you can add fresh cilantro, more lime wedges, an extra dusting of Tajín, thinly sliced radishes, or even crispy tortilla strips. The more colorful and bold the topping, the more irresistible your bowl will look and taste.

Side Dishes

This soup is hearty on its own, but pairing it with warm tortillas, classic Mexican rice, or a vibrant avocado salad can turn dinner into a real fiesta. Even a platter of chips with fresh salsa or guacamole makes the perfect crunchy companion. Think fresh and simple—let the soup steal the show!

Creative Ways to Present

Try serving Mexican Street Corn Soup in small mugs or shot glasses for a playful appetizer at parties. It’s also gorgeous in rustic bread bowls or deep clay dishes for an authentic touch. Swirl on extra crema or a zigzag of chili oil, and don’t forget to let guests build their own toppings bar for a truly interactive meal.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool to room temperature, then transfer it to an airtight container. Mexican Street Corn Soup keeps beautifully in the fridge for up to 3 days—the flavors actually get richer overnight! Just add your garnishes after heating for the freshest texture and taste.

Freezing

If you’d like to double the batch or save some for a rainy day, you can absolutely freeze this soup. Pour cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. Cheese and sour cream may separate a bit during freezing, but give it a good whisk when reheating and it comes right back together.

Reheating

Gently rewarm on the stovetop over medium heat, stirring frequently to keep the creamy texture smooth and luscious. If you find it’s thickened up, splash in a little extra broth or milk while reheating. You can also microwave individual portions in bursts, stirring well between each round to ensure even heating.

FAQs

Can I make this soup vegetarian?

Absolutely! To make a delicious vegetarian Mexican Street Corn Soup, simply swap the chicken and chicken broth for vegetable broth and a can of drained black beans or extra fire-roasted corn. All the flavors and texture, none of the meat needed.

What if I can’t find Tajín seasoning?

If Tajín is out of reach, combine equal parts chili powder, a pinch of lime zest, and a dash of salt for a close alternative. While the signature tang of Tajín adds something special, your soup will still be wonderful with this homemade spice blend.

Can I use rotisserie chicken instead of raw chicken breasts?

Yes! If you’re short on time, stir in about 2 cups of shredded rotisserie chicken after the soup has simmered, just before you add the dairy and cheese. It’s a perfect shortcut that keeps things just as hearty and flavorful.

Is there a way to make it dairy free?

You can easily replace the sour cream and cheese with your favorite non-dairy alternatives, such as unsweetened cashew yogurt and vegan cheese. Opt for a creamy unsweetened variety to keep the soup’s flavor balanced and luscious.

How spicy is Mexican Street Corn Soup?

The heat level is pretty moderate as written, thanks to deseeding the jalapeño and using mild green chiles. Prefer things spicier? Leave in some jalapeño seeds, add a splash of hot sauce, or a pinch of crushed red pepper to turn up the fire!

Final Thoughts

Go ahead and bring a little fiesta to your dinner table with a batch of Mexican Street Corn Soup—it’s pure comfort with a splash of street-food flair. Whether you’re craving something creamy and savory or just want to liven up your meal routine, I know you’ll adore both cooking and eating this soup as much as I do!