When the wind hums against the windows and your kitchen feels like the perfect escape, this easy Mexican Street Corn Soup brings pure comfort in every spoonful. Think smoky corn, creamy broth, and that irresistible hint of lime — all ready in under 40 minutes. It’s your favorite elote, reimagined for cozy nights.
Table of Contents
Why You’ll Love This Easy Mexican Street Corn Soup
- Quick and simple, perfect for busy weeknights.
- Uses frozen or canned corn, no need for fresh produce.
- Smoky, tangy, creamy, and perfectly balanced.
- Easy to make vegetarian or use leftover chicken for heartiness.
Ingredients You’ll Need
Core Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 3 cups fire-roasted corn (frozen or canned)
- 1 can diced green chiles
- 1 tsp Tajín
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 4 cups chicken broth
- ½ cup sour cream or Greek yogurt
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
Optional Garnishes
- Crumbled queso fresco
- Fresh cilantro
- Avocado slices
- Lime wedges
- Crispy tortilla strips
How to Make Easy Mexican Street Corn Soup
Step 1: Sauté the Aromatics (3–4 minutes)
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño, and cook until soft and translucent. Stir in minced garlic and cook for one more minute until fragrant.
Step 2: Build the Base (10 minutes)
Add chicken, corn, and diced green chiles. Sprinkle with Tajín, cumin, chili powder, salt, and pepper. Stir well to coat everything evenly in the warm spices.
Step 3: Simmer to Perfection (25 minutes)
Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer until the chicken is cooked through and tender. The broth will deepen in flavor and aroma as it simmers.
Step 4: Shred and Return (5 minutes)
Remove the chicken from the pot, shred it with two forks, then return it to the soup. Stir gently to combine, allowing every bite to soak up that rich, smoky flavor.
Step 5: Make It Creamy (2 minutes)
Stir in sour cream and shredded Monterey Jack cheese until melted and smooth. Add the lime juice at the end to brighten the flavors before serving.
Cozy Toppings and Add-Ins
- Crumbled queso fresco or cotija cheese for a salty finish.
- Charred corn kernels for extra smokiness.
- Crispy tortilla strips for a satisfying crunch.
- Fresh cilantro and lime wedges for brightness.
Expert Tips and Shortcuts
- Roast frozen corn in a skillet before adding it to the soup for more depth.
- Add smoked paprika or chipotle powder for an extra layer of flavor.
- Make it vegetarian by using vegetable broth and skipping the chicken.
- Blend one cup of soup and stir it back in for a thicker consistency.
How to Store and Reheat
Store leftovers in an airtight container for up to four days in the refrigerator. Reheat gently on the stove over low heat, adding a splash of broth if needed. For longer storage, freeze the soup before adding sour cream for up to two months.
What to Serve With This Soup
- Sausage Potato Soup – A hearty, smoky pairing that makes this meal even more comforting.
- White Lasagna Soup – A creamy Italian favorite that complements the zesty corn flavor beautifully.
- Cajun Potato Soup – For a little Southern heat, this soup adds the perfect spicy kick alongside your corn bowl.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes. Use vegetable broth instead of chicken broth and skip the chicken. You can add black beans or extra corn for a hearty twist.
How can I thicken the soup naturally?
Blend a cup of the soup and stir it back in. Adding a bit more cheese also creates a rich, creamy texture.
Can I use canned corn?
Absolutely. Drain it first, then roast briefly in a skillet to enhance the flavor before adding it to the pot.
Try it tonight. This easy Mexican Street Corn Soup is pure warmth in a bowl. It’s the kind of simple, flavorful recipe that turns any cold evening into something wonderful. Leave a comment below or share your version with us online.
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Easy Mexican Street Corn Soup
Equipment
- Large pot or Dutch oven To cook and simmer the soup evenly.
- cutting board For chopping vegetables and chicken.
- Chef’s knife For prepping aromatics and garnishes.
- Wooden spoon For stirring the soup gently.
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 3 cups fire-roasted corn (frozen or canned)
- 1 can diced green chiles
- 1 tsp Tajín
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 4 cups chicken broth
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1 lime, juiced
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño, and cook until soft and translucent. Stir in minced garlic and cook for one more minute until fragrant.
- Add chicken, corn, and diced green chiles. Sprinkle with Tajín, cumin, chili powder, salt, and pepper. Stir well to coat everything evenly in the warm spices.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer until the chicken is cooked through and tender, about 25 minutes.
- Remove the chicken, shred with two forks, then return it to the pot. Stir gently to combine and soak up the broth’s smoky richness.
- Stir in sour cream and cheese until melted and smooth. Add lime juice to brighten the flavors before serving.