Mexican Street Corn Soup

If there’s one dish that feels like a warm hug in a bowl, it’s Mexican Street Corn Soup. Creamy, zesty, and just the right amount of spicy, this soup is like your favorite street food got dressed up for dinner. And the best part? It’s easy enough to whip up on a weeknight, even if you’re juggling work, kids, and that never-ending pile of laundry (we’ve all been there).

This recipe takes all the goodness of elote—fire-roasted corn, creamy cheese, and bright lime—and turns it into a cozy, one-pot meal. Oh, and yes, it’s got chicken too, making it hearty enough to count as dinner all by itself.

Why You’ll Love This Mexican Street Corn Soup

• Quick & Easy: Ready in under an hour, but tastes like you simmered it all day.
• Family-Friendly: Creamy, comforting, and mild enough for kids (but you can always crank up the heat for yourself).
• Flavor Explosion: Fire-roasted corn, smoky spices, creamy cheese, and zesty lime—it’s a flavor party in every spoonful.

Ingredients You’ll Need

Here’s what goes into this delicious Mexican Chicken Street Corn Soup:

• Oil – Just a splash to get things going.
• Onion & Jalapeño – Sweet, savory, with a little kick.
• Garlic – Because soup without garlic is just sadness.
• Chicken – Boneless, skinless breasts (or thighs if you want extra flavor).
• Fire-Roasted Corn – The star of the show.
• Canned Green Chiles – Mild heat and great depth.
• Tajín – That citrusy zing that wakes everything up.
• Cumin & Chili Powder – Warm, smoky vibes.
• Salt & Pepper – Gotta season that soup!
• Chicken Stock – The base that ties it all together.
• Sour Cream & Monterey Jack Cheese – Creamy, tangy, and melty magic.
• Lime Juice & Cilantro – Fresh and bright.
• Queso Fresco – Crumbly and cool for the perfect finish.

Scroll down to the recipe card for complete ingredients and detailed directions.

Step-by-Step: How To Make Mexican Street Corn Soup

Step One: Get Things Going

Start with a big, sturdy pot or Dutch oven—trust me, you’ll need the room once everything goes in. Drizzle in a little oil and set the heat to medium-high. When the oil starts shimmering (that’s your cue it’s ready), toss in the chopped onion and jalapeño. You’ll hear that happy sizzle right away. Stir them around and let the onion soften for about 3–4 minutes, until it turns slightly translucent. This is your flavor foundation, so don’t rush it. Add in the garlic and give it about 30 seconds. The smell at this stage? Pure magic.

Step Two: Build the Base

Now for the fun part—layering in the big flavors. Slide the chicken into the pot, then add the fire-roasted corn and green chiles. This combo alone already smells incredible. Sprinkle in your Tajín, cumin, chili powder, salt, and pepper. Don’t overthink the seasoning. If it smells good to you, you’re on the right track. The spices will bloom in the hot pot, releasing that smoky, warm aroma that makes your kitchen smell like a cozy street market.

Step Three: Let It Simmer

Pour in the chicken stock and crank the heat until it comes to a rolling boil. Give everything a good stir so the flavors marry. Once it’s bubbling, drop the heat down to low, cover with a lid, and let it simmer for about 25 minutes. This is the “set it and forget it” moment—perfect for tidying up the kitchen, wrangling kids, or sneaking in a quick scroll on Instagram. During this time, the chicken gets tender, the spices mellow, and the broth takes on that rich, comforting flavor.

Step Four: Shred the Chicken

After about 25 minutes, your chicken should be fully cooked and easy to shred. Use tongs to pull it out, then grab two forks and shred it into bite-sized pieces. I like to go for rustic shreds—don’t worry about making them perfect. Pop the chicken back into the pot so it can soak up all that seasoned broth. Pro tip: let it sit in the soup for at least 5 minutes before moving to the next step. It’s like giving the chicken a chance to “marinate” in its own delicious bath.

Step Five: Make It Creamy

Now comes the moment that takes this soup from good to irresistible. Lower the heat and stir in sour cream, shredded Monterey Jack cheese, lime juice, and fresh cilantro. The cheese will melt into silky ribbons, the sour cream will swirl into the broth, and the lime will brighten everything up. Stir gently until the soup looks rich, creamy, and velvety. This is also when you’ll want to taste-test and adjust the seasoning. More salt? More lime? A little extra chili powder? This is your chance to make it your own.

Step Six: Serve It Up

Time to eat! Ladle the soup into bowls while it’s hot and steamy. Now pile on the toppings—crumbled queso fresco, a few extra cilantro leaves, and a squeeze of lime. If you’re feeling fancy, add a sprinkle of Tajín right on top for a pop of color and zing. Grab a spoon (or maybe even a slice of crusty bread for dipping) and dig in. Every bite is creamy, tangy, a little smoky, and so satisfying.

Tips for the Best Mexican Street Corn Soup

• Fire-roasted corn is key. If you can’t find it, lightly char frozen or canned corn in a skillet before adding it in.
• Make it spicy. Add a pinch of cayenne or a few dashes of hot sauce if you like a real kick.
• Cheese swap. No queso fresco? Crumbled feta works in a pinch.
• Meal prep friendly. This soup reheats beautifully and tastes even better the next day.

A Little Story from My Kitchen

I first made this Mexican Chicken Street Corn Soup for a family game night, thinking it would just be a fun experiment. Well… let’s just say we barely touched the chips and salsa that night because everyone went back for seconds (and thirds). It instantly earned a spot in our family’s “comfort food forever” list.

FAQs About Mexican Street Corn Soup

Bring the Magic to Your Table

This Mexican Street Corn Soup is everything you love about elote—smoky corn, creamy cheese, zesty lime—transformed into a soul-warming dinner. Whether you’re cooking for picky eaters or spice-lovers, this recipe brings comfort and flavor in every spoonful. Make a big pot, grab a cozy blanket, and enjoy the magic of this delicious soup.

More Cozy Recipes You’ll Love

If you enjoyed this creamy, flavor-packed Mexican Street Corn Soup, I’ve got more recipes you’ll definitely want to try next. These comforting and delicious dishes bring the same balance of cozy flavors and weeknight-friendly ease:

• Warm up with a bowl of my White Chicken Chili — hearty, creamy, and perfect for chilly nights.
• If you loved the cozy, rich flavors here, you’ll adore this Creamy Italian Ground Chicken Soup that’s just as comforting with a savory twist.
• Looking for a casserole-style hug in a dish? Try my Chicken Wild Rice Casserole for something creamy, filling, and crowd-pleasing.
• And for a Mexican-inspired twist on weeknight dinner, check out these Fried Chicken Street Corn Tacos — crispy, zesty, and the perfect partner to this soup.

These recipes not only complement the flavors of today’s dish but also make your meal planning easier when you’re craving that same cozy, flavorful vibe.

Mexican Street Corn Soup

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• Author: Aneta
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy Mexican Street Corn Soup is packed with fire-roasted corn, tender chicken, spices, and fresh lime. A cozy, flavorful, one-pot meal that’s perfect for busy weeknights or family dinners.

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Ingredients

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• 1 tbsp oil

• 1 medium onion, chopped

• 1 jalapeño, seeded and diced

• 3 cloves garlic, minced

• 1 lb boneless skinless chicken breasts (or thighs)

• 3 cups fire-roasted corn (fresh, frozen, or canned)

• 1 (4 oz) can green chiles

• 2 tsp Tajín seasoning

• 1 tsp cumin

• 1 tsp chili powder

• Salt & pepper, to taste

• 4 cups chicken stock

• 1 cup sour cream

• 1 ½ cups Monterey Jack cheese, shredded

• Juice of 1 lime

• ¼ cup fresh cilantro, chopped

• ½ cup queso fresco, crumbled (for topping)

• Extra lime wedges & cilantro for garnish

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Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion and jalapeño, cooking until onion softens (3–4 minutes). Stir in garlic and cook for 30 seconds.

2. Add chicken, fire-roasted corn, and green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and pepper. Stir well.

3. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.

4. Remove chicken, shred with two forks, and return to the pot. Let it soak in the broth for 5 minutes.

5. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Heat gently until cheese melts and soup is creamy.

6. Serve hot, topped with queso fresco, extra cilantro, and lime wedges.

Notes

Fire-roasted corn adds the best flavor, but you can char regular corn in a skillet as a substitute.
Make it spicier by adding cayenne pepper or hot sauce.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of stock.
Rotisserie chicken can be used for a quicker version—just add at the creamy step.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 345 kcal
• Sugar: 5 g
• Sodium: 760 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 23 g
• Cholesterol: 70 mg