This Mexican Street Corn Chicken Soup is a deeply comforting, boldly flavored soup inspired by the beloved elote street corn of Mexico. Sweet fire-roasted corn and tender chicken meet a creamy, spice-kissed broth that warms from the first spoonful to the last. With earthy spices, juicy chicken, and layers of tangy cream and bright lime, this dish balances richness and heat in every bowl.
Ingredients
For this recipe you’ll need:
Aromatic Base & Chicken
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 1 medium jalapeño pepper, seeded and chopped (leave seeds in if you prefer extra heat)
- 3 cloves garlic, minced
- 2 skinless, boneless chicken breasts (about 24 ounces)
Corn & Seasonings
- 1 (12-ounce) package fire-roasted frozen corn (or fresh grilled corn kernels)
- 1 (4-ounce) can diced green chiles
- 1 tablespoon Tajín seasoning (or a chile-lime blend)
- 2 teaspoons ground cumin
- 2 teaspoons chile powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Broth & Creamy Finish
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or full-fat Greek yogurt
- ½ cup shredded Monterey Jack cheese
Bright Finish & Garnishes
- Juice of one lime
- ¼ cup chopped fresh cilantro
- ½ cup crumbled queso fresco (optional), plus extra for serving
- Lime wedges for serving
(Quantities and ingredients are adapted from a known Mexican Street Corn Soup recipe that matches this dish’s theme and instructions.)
Detailed Instructions
- Prepare your ingredients:
Start by trimming and dicing the onion into small, even pieces so it will soften quickly. Remove the seeds and ribs from the jalapeño unless you want more heat, then finely chop it. Peel and mince the garlic cloves. Set all these aromatics aside within easy reach. - Heat the pot:
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and let it warm until it shimmers and becomes fragrant — this should take around 30 seconds. - Sauté aromatics:
Add the diced red onion and chopped jalapeño to the hot oil. Sauté for about 3 to 4 minutes, stirring frequently. You’ll notice the onions turning translucent and beginning to release their sweetness. This step builds the flavor foundation for the whole soup. - Garlic joins the party:
Add the minced garlic to the pot and cook for another 30 seconds to a minute, just until it releases its aroma. Be careful not to let the garlic brown too much — burnt garlic can become bitter. - Add chicken and corn:
Gently nestle the whole chicken breasts into the aromatic base, then add the fire-roasted corn kernels along with the diced green chiles. The fire-roasted corn brings a smoky depth that echoes the classic grilled elote taste.
- Season generously:
Sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper. Stir the ingredients together so that each piece of chicken and vegetable is coated with the vibrant spice mixture. - Pour in the chicken stock:
Pour the chicken stock all around the pot, letting it cascade over the chicken and corn. Use a wooden spoon to scrape any browned bits off the bottom — this adds even more depth to your soup. - Bring to a simmer:
Turn up the heat just enough to bring the liquid to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let the soup simmer for about 25 minutes. During this time, the chicken will cook fully and infuse the broth with rich flavor. - Shred the chicken:
After simmering, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the meat into bite-size pieces. Return the tender shredded chicken back to the soup. - Add dairy and finish the soup:
Turn the heat down to low-medium. Stir in the full-fat sour cream (or Greek yogurt) and the shredded Monterey Jack cheese. The dairy melts into the broth, creating a luxuriously creamy texture that carries every spice and aromatic beautifully. - Brighten the flavor:
Squeeze in the fresh lime juice and stir in the chopped cilantro. These final touches balance the rich creaminess with bright, citrusy notes that make this soup truly sing. - Serve with garnishes:
Ladle the soup into warm bowls and top with crumbled queso fresco if using. Add extra cilantro or a wedge of lime on the side. This soup is best enjoyed hot, with its complex layers of flavor and satisfying creaminess.