Comforting Mexican Street Corn Soup for Cozy Nights

A creamy Mexican Street Corn Soup that captures the bold, zesty flavors of elote, perfect for cozy nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Substitute with any neutral oil.
1 medium Red Onion Yellow onion works well too!
1 medium Jalapeño Adjust or omit for less spice.
3 cloves Garlic Fresh is best, garlic powder can be a quick fix.
2 pieces Boneless Chicken Breasts Use rotisserie chicken for convenience.
1 can Fire-Roasted Corn Fresh grilled corn is a great alternative.
1 can Diced Green Chiles Replace with bell peppers for mildness.
1 teaspoon Tajín Seasoning Use lime zest and salt as a substitute.
1 teaspoon Ground Cumin Adjust to taste; smoked paprika works too!
to taste Table Salt Adjust according to preference.
to taste Black Pepper Adjust according to preference.
4 cups Chicken Stock Vegetable broth suits a vegetarian version.

For the Creamy Finish

1 cup Sour Cream Dairy-free options like cashew cream work as well.
1 cup Monterey Jack Cheese Feel free to swap with your favorite cheese.
1 tablespoon Lime Juice Key for refreshing taste.
to taste Cilantro Optional for those who prefer to skip it.
to taste Queso Fresco Omit for a dairy-free option.
to taste Lime Wedges
to taste Cilantro for Garnish

Equipment

Dutch oven

Method

Step‑by‑Step Instructions

Begin by heating 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once the oil shimmers, add one diced red onion and a chopped jalapeño. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.
Incorporate 3 minced garlic cloves into the pot. Stir and cook for an additional 30 seconds, until the garlic is fragrant and lightly golden.
Add 2 boneless chicken breasts, 1 can of fire-roasted corn, and 1 can of diced green chiles to the pot. Season generously with 1 teaspoon of Tajín, 1 teaspoon of ground cumin, and chili powder, along with salt and pepper to taste.
Pour in 4 cups of chicken stock to the mix, and bring the soup to a vigorous boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Let it simmer for 25 minutes.
Carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot.
Stir in 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Mix well until the cheese melts thoroughly.
Ladle your creamy Mexican Street Corn Soup into bowls, and finish with crumbled queso fresco, lime wedges, and fresh cilantro if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2.5mg

Notes

For best flavor, use fresh fire-roasted corn. Adjust spice levels to your preference. This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.

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