Mexican Street Corn Soup

• Olive oil: adds richness and helps create a silky base choose extra virgin if possible
• Red onion: brings sweetness and color select onions that feel firm and heavy
• Jalapeño: provides gentle heat and vibrancy fresh jalapeños look glossy and plump
• Garlic: delivers depth and aroma use whole cloves for best flavor
• Boneless skinless chicken breasts: are lean and take on the soup’s flavors look for chicken with a fresh pink hue
• Fire-roasted frozen corn or fresh corn: provides smokiness and texture fire-roasted adds a char that regular corn lacks
• Canned diced green chiles: contribute tang and gentle spice opt for mild or hot depending on preference
• Tajín seasoning: infuses chili lime and salt flavors always check for caking to ensure freshness
• Ground cumin: offers earthiness and warmth buy whole seeds and grind them fresh when possible
• Chili powder: gives classic Mexican spice and color test for potency by smelling before using
• Table salt and finely ground black pepper: balance and heighten all other flavors
• Chicken stock or low-sodium chicken broth: creates a flavorful foundation homemade or boxed both work
• Sour cream or Greek yogurt: brings a creamy tang full-fat gives the best texture
• Shredded Monterey Jack cheese: melts in for a gooey finish grate it fresh if you can
• Lime juice: brightens and balances always use fresh limes for zestier flavor
• Chopped cilantro: adds a fresh herb finish use leafy tops and tender stems
• Crumbled queso fresco: brings briny richness pick queso fresco that cracks easily and smells mild

Step-by-Step Instructions

Sauté the Aromatics:

Heat the olive oil in a large pot over medium-high. Add diced red onion and jalapeño and stir constantly. Watch carefully as the onions color and soften for about four minutes then add the garlic and let it bloom just for a half minute you want the edge to mellow without burning.

Add Chicken and Seasonings:

Nestle the chicken breasts into the pot. Add the fire-roasted corn and diced green chiles scattered evenly. Sprinkle over the Tajín cumin chili powder salt and black pepper tossing gently so all pieces are coated in the vibrant spices.

Simmer the Soup:

Pour in the chicken stock making sure everything is just submerged. Raise the heat to bring to a gentle boil then promptly lower the heat to a simmer. Cover the pot and allow it to quietly bubble for about twenty five minutes. This step is crucial for deep flavor as the chicken and vegetables infuse the broth.

Shred the Chicken:

Lift the cooked chicken breasts from the soup and set on a clean plate. Using two forks gently pull the chicken into shreds. Aim for bite-sized pieces so every spoonful is satisfying. Slide the shredded chicken back into the pot and give the soup a gentle stir.

Creamy Finish:

Turn the heat down low. Add the sour cream and freshly shredded Monterey Jack cheese stirring until fully melted and the soup takes on a rich creamy consistency. Drizzle in the lime juice and fold in the chopped cilantro letting the soup heat through for a few more minutes without boiling so the dairy stays smooth.

Garnish and Serve:

Taste the soup and adjust for salt or lime as needed. Ladle into bowls then top each generously with crumbled queso fresco and a little more cilantro if desired. The final creamy salty crunch makes every bite sing.

Pin

The fire-roasted corn is my favorite ingredient because of its incredible smoky flavor. Watching my niece sneak extra queso fresco onto her soup and grin makes this recipe an instant family favorite every time.

Storage Tips

Let leftovers cool completely before sealing in airtight containers. The soup can be refrigerated for up to four days and reheats gently on the stovetop or microwave. For longer storage freeze the soup in smaller portions—just hold off on adding the queso fresco garnish until serving to maintain texture.

Ingredient Substitutions

No fire-roasted corn Use fresh sweet corn cut from the cob or even canned corn in a pinch. For extra heat try serrano peppers in place of jalapeño or add a splash of your favorite hot sauce. Monterey Jack can be swapped with mild cheddar or mozzarella and Greek yogurt stands in nicely for sour cream if you want extra protein.

Serving Suggestions

Pile on extra toppings like diced avocado crispy tortilla strips or a sprinkle of tajín for flair. This soup pairs wonderfully with warm corn tortillas or a simple green salad. If you love smoky-sweet heat try an extra squeeze of lime or a spoonful of salsa verde on top just before eating.

Pin

Cultural and Historical Notes

This soup is inspired by Mexican street corn also called elote a beloved street snack where grilled corn is slathered in mayonnaise cotija chili and lime. While this is a comforting soup version the spirit of celebration and gathering remains in every bite.

Recipe FAQs

→ Can I use fresh corn instead of fire-roasted?

Yes, fresh or regular frozen corn can be used. Fire-roasted corn adds a smokier flavor, but both options work well.

→ What can I substitute for sour cream?

Full-fat Greek yogurt is a great alternative for a lighter option, and dairy-free substitutes also work if needed.

→ How can I make the soup spicier?

Leave some jalapeño seeds in, or add hot sauce or crushed red pepper for extra heat.

→ Can I make this soup vegetarian?

Absolutely. Omit the chicken and use vegetable broth, increasing the vegetables or beans as desired.

→ What toppings go well with this soup?

Crumbled queso fresco, extra cilantro, chopped scallions, or a squeeze of lime juice are excellent finishing touches.

→ Is there a way to prepare this ahead of time?

The soup can be made in advance and refrigerated. Add dairy-based ingredients just before serving for the best texture.