Are you ready to experience your favorite vibrant street food in a whole new, cozy way? A soup so creamy, so cheesy, and so packed with the incredible, zesty, and spicy flavors of classic Mexican Street Corn (elote), it will become an instant family favorite? This amazing, one-pot Mexican Street Corn Soup is that perfect meal. It’s a rich, soul-warming, and completely satisfying soup that is perfect for any night of the week.
This isn’t just another chicken soup recipe; it’s a guide to a flavor explosion in a bowl. We’ll show you the simple but crucial secrets to building the authentic flavors of elote and how to create a luscious, velvety-smooth and creamy broth without it ever curdling. This is a hearty, restaurant-quality soup that is surprisingly simple to make at home.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Cozy Soup
What makes this Mexican Street Corn Soup so spectacularly delicious is its incredible, authentic flavor and its wonderfully rich and creamy texture. This soup takes all the beloved components of classic street corn and transforms them into a hearty, satisfying meal. The soup features tender, shredded chicken and sweet, fire-roasted corn, all simmered in a savory chicken broth. The final, brilliant step is to stir in sour cream and Monterey Jack cheese at the very end, which creates an impossibly rich and creamy broth. A final, generous sprinkle of classic toppings like tangy queso fresco, bright lime, and zesty Tajín seasoning completes the authentic elote experience.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Flavors of Elote: The Essential Ingredients
This iconic dish uses a handful of fresh, high-quality ingredients to create its signature vibrant and savory flavor.
- The Corn (Fire-Roasted is Key!):
- Fire-Roasted Corn: Using a bag of frozen, fire-roasted corn is a fantastic shortcut that provides the essential, sweet and smoky flavor that is the hallmark of classic street corn. If you can’t find it, you can easily char fresh or regular frozen corn in a hot, dry skillet before you begin.
- The “Cheesy” Creamy Base:
- Sour Cream: A generous amount of full-fat sour cream or a thick, plain Greek yogurt is the secret to the rich, tangy, and creamy “crema” base of the soup.
- The Cheeses: This recipe uses a brilliant, two-cheese combination. A creamy, beautifully melting Monterey Jack is stirred directly into the soup to make it extra cheesy, while a classic, salty, and crumbly queso fresco is used as the authentic finishing garnish.
- The Seasonings (Tajín is a Must!):
- Tajín Seasoning: This is the secret, authentic ingredient that truly makes this soup taste like street corn! Tajín is a very popular Mexican seasoning blend made from a simple combination of mild chili peppers, dehydrated lime juice, and sea salt. It has a wonderfully unique, tangy, zesty, and mildly spicy flavor. You can find it in the international aisle of most major grocery stores.
Step-by-Step to the Best Mexican Street Corn Soup
This delicious, one-pot soup is incredibly simple to prepare.
Step 1: Sauté the Aromatics and Seasonings
In a large pot or a Dutch oven, heat the 1 tablespoon of olive oil over a medium-high heat. Add the 1 diced small red onion and the 1 diced medium jalapeño. Cook, stirring occasionally, for 3 to 4 minutes, until the onions have softened.
Add the 3 minced cloves of garlic and cook for another 30 seconds, until the garlic is very fragrant.
Part 2: Simmer the Soup and Cook the Chicken
Step 1: Add your 2 boneless, skinless chicken breasts, the 12-ounce package of fire-roasted corn, and the 4-ounce can of diced green chiles to the pot.
Step 2: Season everything with the 1 tablespoon of Tajín, the 2 teaspoons of ground cumin, the 2 teaspoons of chili powder, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
Step 3: Pour in the 4 cups of chicken stock and bring the mixture to a boil. Once it is boiling, reduce the heat to a simmer, cover the pot, and let the soup cook for about 25 minutes. This will allow the chicken to cook all the way through and for all the delicious flavors to meld together.
Step 4: Carefully remove the cooked chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
Part 3: Make it Creamy and Serve
Step 1 (The Secret to a Creamy Soup!): Reduce the heat to low. Stir in the 2 cups of sour cream, the 1/2 cup of shredded Monterey Jack cheese, the juice of one lime, and the 1/4 cup of chopped cilantro. Pro Tip: It is crucial to add your dairy ingredients at the very end, over a low heat. Adding sour cream or cheese to a rapidly boiling liquid can cause it to “break” or curdle. Step 2: Let the soup continue to simmer gently on a low heat for about 3 more minutes, until everything is well combined and beautifully creamy.
To serve, ladle the hot, hearty soup into warm bowls. Top each serving with a generous crumble of the queso fresco and some extra fresh cilantro.
Creamy Mexican Street Corn Soup (Easy Recipe!)
A creamy and flavorful soup inspired by the popular Mexican street corn (elote). This one-pot recipe features a savory chicken broth base, seasoned with Tajín, cumin, and chili powder, and filled with fire-roasted corn, green chiles, and tender chicken. The chicken breasts are cooked whole in the soup and then shredded. For a rich and creamy finish, sour cream and Monterey Jack cheese are stirred in at the end. The soup is served garnished with crumbled queso fresco, cilantro, and a squeeze of fresh lime.
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
- 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
- 2 cups sour cream or full-fat Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño and cook for 3-4 minutes, until the onions soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the whole chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes to fully cook the chicken and meld the flavors.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- 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 everything is heated through and creamy. Do not let it boil.
- Ladle the soup into bowls and top with crumbled queso fresco and more cilantro.
Notes
- This is a hearty, one-pot meal that is perfect for a weeknight dinner.
- Poaching the chicken breasts whole in the soup and then shredding them is a key step that keeps the chicken moist and tender.
- The creamy ingredients (sour cream and cheese) are added at the very end over low heat to prevent them from curdling.
Storage and Make-Ahead Tips
A hearty soup like this one is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheating: It is best to reheat this soup gently in a saucepan on the stovetop over a low heat to prevent the creamy base from separating.
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Creative Recipe Variations
- Make it a Vegetarian Soup: For a delicious and hearty vegetarian version, you can simply omit the chicken and use a high-quality, savory vegetable broth. For an extra boost of protein, you can add one 15-ounce can of drained and rinsed pinto or white beans to the soup.
- Use a Different Protein: If you’re not a fan of shredded chicken, this delicious and versatile soup is also absolutely fantastic with about 1 pound of cooked and crumbled chorizo sausage or some leftover, shredded pulled pork.
- Make it on the Grill: For an even deeper, smokier flavor, you can grill your chicken breasts and some fresh ears of corn on the grill first before you proceed with the recipe.
Enjoy The Ultimate Cozy & Creamy Soup!
You’ve just created a truly special soup that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Mexican Street Corn Soup is a testament to the power of a simple, from-scratch meal to transport your taste buds. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamy soup that doesn’t curdle?
The secret is to add your dairy ingredients at the very end, over a low heat. After your soup base has simmered and your chicken has been shredded, be sure to turn the heat on your stove down to the lowest setting before you stir in your sour cream and your shredded cheese. Adding dairy to a rapidly boiling or an overly hot liquid is the number one cause of a sauce “breaking” or curdling.
Q2: What is Tajín seasoning?
Tajín is a very popular and classic brand of Mexican seasoning. It has a wonderfully unique, tangy, and mildly spicy flavor, and it is made from a simple blend of ground chili peppers, dehydrated lime juice, and sea salt. It is the signature flavor of a classic elote and is a fantastic ingredient to have in your pantry.
Q3: Can I make this soup ahead of time?
Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q4: What is queso fresco?
Queso fresco (which translates to “fresh cheese”) is a classic Mexican cheese. It is a soft, moist, and crumbly cheese with a wonderfully mild, salty, and slightly tangy flavor, very similar to a mild feta cheese. It is a classic finishing cheese that is crumbled over the top of dishes.
Q5: Can I make this soup in a slow cooker or an Instant Pot?
Yes! To make it in a slow cooker, simply sauté your aromatics on the stovetop first. Then, transfer them and all the other ingredients (except for the sour cream, cheese, lime, and cilantro) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours. Shred the chicken and stir in the creamy ingredients at the end. For the Instant Pot, use the “Sauté” function to cook your aromatics. Then, add the chicken, seasonings, and broth, secure the lid, and pressure cook on High for 12 minutes.