Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small red onion, chopped; 1 medium jalapeño, diced (seeded for milder heat); 3 garlic cloves, minced; 2 (12‑ounce) boneless, skinless chicken breasts; 1 (12‑ounce) package fire‑roasted frozen corn (or fresh/grilled corn); 1 (4‑ounce) can diced green chilies; 1 tablespoon Tajín seasoning; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1/2 teaspoon table salt, plus more to taste; 1/4 teaspoon finely ground black pepper; 4 cups chicken stock (or low‑sodium chicken broth); 2 cups full‑fat sour cream (or Greek yogurt); 1/2 cup shredded Monterey Jack cheese; Juice of 1 lime; 1/4 cup chopped fresh cilantro; 1/2 cup crumbled queso fresco; Lime wedges and extra cilantro for serving

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I turn classic elote (Mexican street corn) into a cozy, creamy soup by layering charred corn, tender shredded chicken, warm spices, and a tangy, melty finish of sour cream, Monterey Jack, lime, and cilantro. I love how every spoonful tastes smoky, zesty, and comforting—like my favorite street food in a bowl.

Mexican Street Corn Soup

Why You’ll Love This Recipe

I love that this soup comes together fast but tastes like it simmered all afternoon. I build flavor with fire‑roasted corn, Tajín, cumin, and chili powder, then finish with creamy dairy and bright lime so it lands rich but fresh. I can make it mild or spicy, use rotisserie chicken to save time, and garnish with queso fresco for a satisfying, restaurant‑style finish at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small red onion, chopped
1 medium jalapeño, diced (seeded for milder heat)
3 garlic cloves, minced
2 (12‑ounce) boneless, skinless chicken breasts
1 (12‑ounce) package fire‑roasted frozen corn (or fresh/grilled corn; see note)
1 (4‑ounce) can diced green chilies
1 tablespoon Tajín seasoning
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon table salt, plus more to taste
1/4 teaspoon finely ground black pepper
4 cups chicken stock (or low‑sodium chicken broth)
2 cups full‑fat sour cream (or full‑fat Greek yogurt)
1/2 cup shredded Monterey Jack cheese
Juice of 1 lime
1/4 cup chopped fresh cilantro
1/2 cup crumbled queso fresco
Lime wedges and extra cilantro for serving

Note: If I don’t have fire‑roasted corn, I quickly char thawed corn in a dry cast‑iron skillet, or I grill fresh corn and cut off the kernels.

Directions

I heat the olive oil in a large pot or Dutch oven over medium‑high heat. I add the onion and jalapeño and cook for 3–4 minutes until softened. I stir in the garlic and cook for 30 seconds.
I add the chicken, corn, and green chilies. I season with Tajín, cumin, chili powder, salt, and pepper, stirring to coat.
I pour in the chicken stock, bring the pot to a boil, then reduce to a simmer. I cover and cook for 25 minutes so the flavors meld.
I lift out the chicken, shred it into bite‑size pieces, and return it to the pot.
I stir in the sour cream, Monterey Jack, lime juice, and cilantro. I keep the heat low and cook about 3–5 minutes until the cheese melts and the soup turns creamy—without boiling after dairy.
I ladle the soup into bowls and top with queso fresco, extra cilantro, and lime wedges.

Servings and timing

I get 6 servings. I plan 15 minutes of prep time and 33 minutes of cook time, for a total of about 48 minutes.

Variations

Vegetarian: I skip the chicken, use vegetable stock, and add a can of black beans (rinsed and drained) or diced tofu for protein.
Spicier or milder: I keep the jalapeño seeds for extra heat or add a pinch of cayenne; for a gentler bowl, I seed the jalapeño and reduce chili powder to 1 teaspoon.
Dairy tweaks: I swap sour cream with full‑fat Greek yogurt for extra tang, or I stir in a little heavy cream if I prefer ultra‑rich.
No Tajín on hand: I mix 1 teaspoon chili powder with 1/2 teaspoon smoked paprika, 1/2 teaspoon lime zest, and a small pinch of salt to mimic the zesty, citrus‑chile vibe.
Extra corn flavor: I grill fresh corn (about 5 medium ears), cut off the kernels, and add them in place of frozen.

storage/reheating

I refrigerate leftovers in an airtight container for up to 5 days. I reheat gently on the stovetop over low heat, stirring often and avoiding a hard boil once dairy is in. I typically don’t freeze this one since sour cream can split; if I do freeze, I reheat slowly and whisk in a splash of warm stock or a spoon of sour cream to restore creaminess.

FAQs

Can I use rotisserie chicken?

I can—about 3 cups shredded rotisserie chicken works well. I add it in step 5 with the dairy so it warms through without overcooking.

How do I char corn if I only have plain frozen corn?

I heat a dry cast‑iron skillet over high heat and cook the corn (no oil, straight from thawed) until blistered in spots, stirring occasionally, 5–7 minutes.

How do I keep the soup from curdling after I add sour cream?

I keep the burner low, avoid boiling once dairy is in, and stir until the cheese melts smoothly. Full‑fat dairy is more stable than light versions.

What can I use instead of Tajín?

I mix chili powder with a little lime zest and salt, or I add a squeeze of lime at the end and sprinkle in a pinch of smoked paprika for depth.

How can I make it gluten‑free?

I check that my stock and seasonings (especially Tajín and chili powder blends) are labeled gluten‑free. The soup itself doesn’t require flour.

Conclusion

I reach for this Mexican Street Corn Soup when I want big, elote‑style flavor in a cozy, weeknight‑friendly package. It’s creamy, zesty, and customizable—and that queso fresco finish makes every bowl feel special.