Dinner

Mexican Street Corn Soup Recipe

Name: Mexican Street Corn Soup Recipe
Prep time: 10 min
Cook time: 33 min
Total time: 43 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

ByMaya Quinn October 26, 2025October 26, 2025

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Introduction

Mexican Street Corn Soup is a comforting, flavorful twist on traditional elote, capturing smoky, spicy, and creamy notes in a hearty bowl. It’s perfect for cozy dinners or entertaining guests with a taste of vibrant Mexican cuisine.

The image shows a bowl of creamy yellow soup with visible corn kernels mixed throughout the smooth broth. On one side, there are light beige shredded chicken pieces that add texture, while the soup is topped with crumbled white cheese and scattered bright green cilantro leaves. A wedge of lime with a fresh light green color rests on the edge, and small black pepper specks are sprinkled across the surface. The soup is served in a white bowl with a light brown rim, sitting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 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.
Step 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.
Step 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 to fully cook the chicken and allow flavors to meld.
Step 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.
Step 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 creamy and well combined.
Step 6: Ladle the soup into bowls and top with crumbled queso fresco. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, use grilled fresh corn instead of frozen.
Swap sour cream for full-fat Greek yogurt for a tangier taste and added protein.
Add a dash of smoked paprika for deeper smoky notes.
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the sour cream. Avoid boiling once the sour cream is added to keep the soup creamy.

How to Serve

Two white bowls filled with creamy soup are shown from above, placed on a white marbled surface. Each bowl has three visible layers; the bottom layer is a smooth, pale cream-colored soup, topped with a layer of bright yellow corn kernels and small pieces of green herbs, and the top layer is sprinkled with reddish-brown spices and tiny bits of black pepper. A woman's hand is holding a white cloth with red stripes under the bowls. Lime wedges and a small bowl of white cheese cubes are placed casually around the bowls for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it refrigerated and reheat gently before serving. Add fresh cilantro and queso fresco just before serving for the best flavor and texture.

What can I substitute for Tajín seasoning?

If you don’t have Tajín, try using a mix of chili powder, lime zest, and a pinch of salt to replicate its tangy, spicy flavor. Regular chili powder alone will work, but Tajín adds a unique touch.