Can I make this soup vegetarian?

Yes! Omit the chicken and use vegetable broth instead. You’ll still enjoy the same rich, creamy corn flavor with a satisfying texture.

Can I make this ahead of time?

Definitely. It keeps beautifully in the fridge for up to three days, and the flavors deepen as it rests.

Yes. Cool the soup completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stove.

What cheese works best for Mexican Street Corn Soup?

Monterey Jack melts perfectly, but Pepper Jack adds spice. Crumbled queso fresco is excellent for garnish and authenticity.

What makes this soup authentically Mexican?

It’s the combination of lime, chili, corn, and cheese, plus a touch of Tajín. These elements come together to create a zesty Mexican soup that feels both fresh and comforting.

Mexican Street Corn Soup with Chicken

Name: Mexican Street Corn Soup with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium red onion, finely chopped; 3 cloves garlic, minced; 1 jalapeño, seeded and finely diced; 2 cups cooked chicken breast, shredded; 3 cups fire-roasted corn kernels (fresh, canned, or frozen); 1 (4-ounce) can diced green chiles; 1 teaspoon Tajín seasoning; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cups low-sodium chicken broth; 1 cup heavy cream or Greek yogurt; 1 1/2 cups Monterey Jack cheese, shredded; Juice of 1 large lime; 1/2 cup queso fresco, crumbled (for garnish); 1/4 cup fresh cilantro, chopped (for garnish); Lime wedges for serving; Tajín or chili powder, for dusting; Crushed tortilla chips (optional for texture)

Description

This Mexican Street Corn Soup with Chicken is a cozy, flavor-packed twist on Mexico’s beloved elote. It features smoky fire-roasted corn, tender chicken, creamy Monterey Jack cheese, and zesty lime for a comforting, vibrant meal that’s perfect for any night of the week.

Ingredients

Scale

2 tablespoons olive oil
1 medium red onion, finely chopped
3 cloves garlic, minced
1 jalapeño, seeded and finely diced
2 cups cooked chicken breast, shredded
3 cups fire-roasted corn kernels (fresh, canned, or frozen)
1 (4-ounce) can diced green chiles
1 teaspoon Tajín seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
1 cup heavy cream or Greek yogurt
1 1/2 cups Monterey Jack cheese, shredded
Juice of 1 large lime
1/2 cup queso fresco, crumbled (for garnish)
1/4 cup fresh cilantro, chopped (for garnish)
Lime wedges for serving
Tajín or chili powder, for dusting
Crushed tortilla chips (optional for texture)

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Instructions

Heat olive oil in a large pot over medium heat. Add red onion, garlic, and jalapeño. Sauté for 5–6 minutes until softened and fragrant.
Stir in shredded chicken, fire-roasted corn, and diced green chiles. Add Tajín, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and let spices toast for 1 minute.
Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered for 25 minutes to develop flavor.
Lower heat, stir in heavy cream or Greek yogurt, then gradually add shredded Monterey Jack cheese until melted and creamy.
Add lime juice and stir to combine. For a thicker texture, blend half of the soup and return it to the pot.
Ladle soup into bowls and top with queso fresco, cilantro, Tajín, and crushed tortilla chips. Serve with lime wedges on the side.

Notes

For a smoky touch, use grilled corn on the cob before cutting the kernels. Adjust spice with extra jalapeño or Tajín. The soup stores well for 3 days in the fridge or can be frozen for up to a month. For a vegetarian version, omit chicken and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 6g
Sodium: 820mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 27g
Cholesterol: 90mg