There’s something so comforting about a warm, hearty bowl of soup—especially when it’s packed with the bold, spicy flavors of Mexican street corn. This Mexican Street Corn Soup is the perfect way to get those zesty, fresh-off-the-grill flavors in a cozy, spoonable form. Each bowlful is loaded with fire-roasted corn, shredded chicken, and a blend of spices that bring out the best of Mexican street food. If you love the creamy tanginess of elote (Mexican street corn on the cob), this soup will be your new favorite comfort food.

A little background on Mexican street corn

Mexican street corn, or “elote,” is a beloved street food staple in Mexico. Traditionally, it’s grilled corn on the cob slathered with a mix of mayo, cotija cheese, lime juice, and chili powder. The flavor combo is a perfect balance of creamy, spicy, tangy, and slightly smoky, thanks to the grilling. This soup brings all those elote flavors into a cozy bowl, with the added heartiness of shredded chicken and a creamy broth. It’s like a taste of a Mexican food market right in your kitchen, no passport required.

My first bowl of Mexican street corn soup

I first tried Mexican Street Corn Soup at a little neighborhood restaurant that specializes in Latin-inspired comfort food. It was a chilly evening, and one spoonful of this soup warmed me right up. I loved how it captured the flavors of elote, but with the extra comfort factor of a rich, creamy broth. The fresh lime juice, cilantro, and queso fresco on top added the perfect finishing touches. After that, I couldn’t wait to recreate it at home. I tried a few variations, and this recipe is the one that’s stuck with me. It’s a perfect dinner when I’m craving something warm, hearty, and packed with flavor.

Ingredients that make the magic happen

Each ingredient in this soup serves a purpose, adding layers of flavor, texture, and richness. Here’s a closer look:

Olive oil: This is the base for sautéing the onions, garlic, and jalapeño, infusing the soup with flavor from the start. You could swap in avocado oil if you prefer, but olive oil adds a subtle richness that works perfectly here.
Red onion: Adds a bit of sweetness and color to the soup. If you’re out of red onion, a yellow or white onion will work just fine.
Jalapeño: This brings a bit of heat, but nothing too overpowering. If you’re sensitive to spice, just remove the seeds, or you can skip it altogether.
Garlic: Adds depth and aroma. Fresh garlic is best, but in a pinch, you can use a half teaspoon of garlic powder.
Chicken breasts: Shredded chicken adds protein and makes the soup extra satisfying. You could also use rotisserie chicken as a time-saver—just shred it and add it to the soup.
Fire-roasted corn: This is key for that smoky, charred flavor that mimics grilled street corn. If you can’t find fire-roasted, regular frozen or fresh corn will work too.
Green chiles: They bring a mild heat and a bit of tanginess. These come canned and are usually mild, but you can use hotter chiles if you like a spicier soup.
Tajín seasoning: Adds a limey, salty, chili kick that’s essential to elote flavor. If you don’t have Tajín, try a mix of chili powder and a squeeze of fresh lime.
Cumin and chili powder: These spices bring warmth and depth to the broth, rounding out the flavor profile.
Chicken stock: Forms the base of the soup, making it rich and savory. Low-sodium stock is a good option to keep the salt in check.
Sour cream: Makes the soup creamy and adds a slight tang that balances the spices. Greek yogurt works as a lighter alternative.
Monterey Jack cheese: Adds a mild, melty creaminess. Feel free to substitute with a different melting cheese like cheddar or pepper jack for more kick.
Lime juice: Brightens up the whole dish, adding a fresh, tangy note that brings out all the other flavors.
Cilantro and queso fresco: For garnish, these add freshness and a salty, crumbly texture that’s just perfect with the creamy soup.

Kitchen tools you’ll need

To make this soup, you don’t need anything too fancy, but a few tools will make it easier:

Large pot or Dutch oven: You’ll want something with enough space to hold all the ingredients comfortably. A Dutch oven retains heat well, so the soup stays warm even if you let it sit for a bit.
Sharp knife: For chopping the onion, jalapeño, and cilantro. A good knife makes prep work quicker and more enjoyable.
Wooden spoon or spatula: For stirring the soup as it cooks. A wooden spoon is great for scraping up any browned bits from the bottom of the pot (extra flavor!).
Tongs or forks: To shred the chicken. Tongs work well if the chicken is hot; otherwise, two forks do the trick.

Step-by-step: Making Mexican street corn soup

Sauté the aromatics: Heat the olive oil in your pot over medium-high heat. Add the diced red onion and jalapeño, cooking until the onion softens, about 3-4 minutes. Add the garlic and cook for another 30 seconds, just until it’s fragrant. You’ll know you’re doing it right when your kitchen starts to smell amazing.
Add the chicken and spices: Place the chicken breasts in the pot, then add the fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, and black pepper. Stir everything together so the chicken is coated in the spices.
Add the chicken stock: Pour in the chicken stock and bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. This gives the chicken time to cook through and all the flavors to meld together.
Shred the chicken: After 25 minutes, remove the chicken breasts and shred them into bite-sized pieces. This part is super satisfying—just use two forks to pull the meat apart. Return the shredded chicken to the pot.
Make it creamy: Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Let the soup simmer on low for another 3 minutes until everything is melted and creamy.
Serve: Ladle the soup into bowls, then top with crumbled queso fresco, a sprinkle of chopped cilantro, and a lime wedge on the side. These little touches make the soup look just as good as it tastes.

Variations and adaptations

Vegetarian version: Skip the chicken and use vegetable broth instead of chicken stock. For extra protein, add a can of black beans or some cubed tofu.
Spicier version: Add an extra jalapeño or use a hotter chili, like serrano, for more heat. You can also add a dash of hot sauce when you serve it.
Dairy-free: Use a dairy-free sour cream and skip the cheese, or replace it with a dairy-free alternative. Coconut milk can also work to add creaminess (it will change the flavor slightly but can be delicious).
Mexican street corn chowder: For a thicker soup, add a couple of diced potatoes when you add the chicken. They’ll cook and break down, thickening the soup as they soften.

How to serve Mexican street corn soup

To make it extra special, serve this soup with a few extra garnishes. I love adding more crumbled queso fresco and a little extra cilantro on top, plus a lime wedge on the side for an extra squeeze of fresh lime juice. If you’re hosting, you can serve it with warm tortillas or tortilla chips on the side for dipping.

Suggested beverages

This soup pairs beautifully with a refreshing drink that balances its spiciness. A classic Mexican agua fresca, like a watermelon or hibiscus version, is light and cooling. Limeade or a cold glass of horchata (a creamy, cinnamon-flavored rice milk) would also be fantastic choices. Even a sparkling water with a hint of lime is simple and refreshing alongside the rich, creamy flavors of the soup.

Storing and reheating leftovers

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until it’s heated through. You may need to add a splash of water or broth to thin it out, as it can thicken up in the fridge.

For freezing, let the soup cool completely, then transfer it to a freezer-safe container. It’ll keep well for up to 2 months. Just thaw it overnight in the fridge before reheating, and stir well as it reheats.

Scaling the recipe for a crowd

This recipe is perfect for scaling up if you’re feeding a crowd. Just double the ingredients, and make sure you have a large enough pot! The only thing to watch is the spices; sometimes doubling the spices can make the flavors too intense, so add them gradually and taste as you go.

Troubleshooting tips

Too thick? Add a bit more chicken stock or water to thin it out to your liking.
Too spicy? Stir in a bit more sour cream or cheese to help mellow out the heat.
Chicken tough? If the chicken is tough, it might be overcooked. Next time, try simmering it for a shorter time and check for doneness sooner.

Give it a try!

This Mexican Street Corn Soup is a true crowd-pleaser that brings bold, comforting flavors to your table. Try it out, and don’t be afraid to make it your own with the variations above. Whether you’re looking to warm up on a chilly evening or just craving a taste of Mexico, this soup is sure to hit the spot!

Frequently Asked Questions

Can I make this soup vegetarian?
Yes! Just skip the chicken and use vegetable broth. You can add black beans for extra protein.
Is this soup spicy?
It has a mild kick, but you can adjust the heat by adding or omitting the jalapeño or choosing mild green chiles.
What if I can’t find Tajín?
Substitute with a mix of chili powder and a little extra lime juice for a similar flavor.
Can I freeze this soup?
Absolutely. Freeze it for up to 2 months in an airtight container. Thaw overnight before reheating.
Can I use pre-cooked chicken?
Yes! Rotisserie chicken works well. Just shred and add it in the final simmering stage.

Mexican Street Corn Soup Recipe