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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup to Warm Your Heart

This Creamy Mexican Street Corn Soup is a comforting twist on elote, bringing warmth and flavor to any weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or avocado oil
  • 1 medium Red Onion chopped
  • 1 medium Jalapeño diced
  • 2 cloves Garlic minced
  • 2 cups Cooked, shredded Skinless Boneless Chicken Breasts or rotisserie chicken
  • 1 can Fire-Roasted Corn or fresh charred corn
  • 1 can Diced Green Chiles can be omitted
  • 1 tablespoon Tajín Seasoning or mix of lime zest, salt, and chili powder
  • 1 teaspoon Ground Cumin or omit if using a spice blend
  • 1 teaspoon Chile Powder adjust to taste
  • to taste Salt & Black Pepper basic seasonings
  • 4 cups Chicken Stock preferably low-sodium
For Creaminess & Flavor
  • ½ cup Sour Cream or Greek Yogurt or dairy-free sour cream
  • 1 cup Shredded Monterey Jack Cheese or cheddar/pepper jack
  • 1 tablespoon Lime Juice or lemon juice
  • ½ cup Chopped Cilantro or parsley
For Toppings
  • ¼ cup Queso Fresco or feta
  • to taste Lime Wedges for garnishing
  • to taste Chopped Cilantro for garnishing

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Mexican Street Corn Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño. Sauté for 3–4 minutes until softened.
  2. Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.
  3. Add 2 cooked, shredded chicken breasts, 1 can of fire-roasted corn, and 1 can of diced green chiles. Sprinkle in 1 tablespoon of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chile powder, along with salt and black pepper to taste.
  4. Pour in 4 cups of chicken stock. Bring to a boil; then reduce heat to low, cover and simmer for 25 minutes.
  5. Remove chicken, shred and return to the pot.
  6. Stir in ½ cup of sour cream or Greek yogurt, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Simmer for 3 minutes.
  7. Ladle into bowls and garnish with crumbled queso fresco, lime wedges, and chopped cilantro. Enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 35mgCalcium: 300mgIron: 2mg

Notes

For best flavor, use fresh grilled corn and adjust spices to your preference.

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