Mexican street corn soup turns the flavors of elote into a creamy, spoonable dinner. Sweet charred corn, tender shredded chicken, green chiles, and a bright finish of lime and cilantro simmer together in one pot, then get swirled with sour cream and cheese.
It comes together on the stove in about 55 minutes, most of it hands off while the chicken simmers in the broth. The recipe makes six hearty bowls, and every bowl gets a salty crumble of queso fresco on top.
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Why This Mexican Street Corn Soup Recipe Works
Fire-roasted frozen corn gives you that grilled flavor without lighting a grill. Cumin, chili powder, and a chili lime seasoning bring warmth and a tangy edge, while the green chiles add gentle heat that never overpowers the corn.
Cooking the chicken breasts whole in the broth keeps them moist and flavors the soup at the same time. Once they are cooked through, you shred them and return them to the pot, so every spoonful has tender chicken.
The creamy finish is handled with care. One cup of sour cream is plenty for six servings, and stirring it in off the boil, after warming it with a little hot broth, keeps it smooth instead of curdled.
Ingredients for Mexican Street Corn Soup
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeno, seeded and diced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts (about 12 ounces each)
- 1 package (12 ounces) fire-roasted frozen corn
- 1 can (4 ounces) diced green chiles
- 1 tablespoon chili lime seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup full-fat sour cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco, for topping
Use full-fat sour cream or full-fat Greek yogurt, since low-fat versions are more likely to curdle in hot soup. If you cannot find fire-roasted corn, regular frozen corn or fresh kernels work too, and a quick char in a dry skillet adds the roasted flavor back.
How to Make Mexican Street Corn Soup
1. Soften the aromatics
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion and jalapeno and cook for 3 to 4 minutes until the onion softens. Stir in the garlic and cook for about 30 seconds until fragrant.
2. Add chicken, corn, and seasoning
Add the chicken breasts, corn, and green chiles to the pot. Season with the chili lime seasoning, cumin, chili powder, salt, and pepper.
3. Simmer
Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for 25 minutes, until the chicken is cooked through and reaches 165 degrees F.
4. Shred the chicken
Remove the chicken to a cutting board, shred it with two forks, and return it to the pot.
5. Finish with the creamy ingredients
Turn the heat to low. Stir a ladle of hot broth into the sour cream in a small bowl, then stir that mixture into the pot along with the Monterey Jack, lime juice, and cilantro. Warm gently for about 3 minutes without boiling.
6. Serve
Ladle the soup into bowls and top with crumbled queso fresco and extra cilantro.
How to Serve Mexican Street Corn Soup
Serve the soup hot with crispy tortilla chips or a wedge of hatch chile cheese cornbread. A squeeze of lime and a sprinkle of cilantro brighten each bowl right before eating.
If you love the corn and chili flavors here, you might also like the slow cooker street corn soup for a hands-off version, a classic Mexican street corn recipe as a side, or a cozy street corn chicken casserole on another night.
How to Store and Reheat Mexican Street Corn Soup
Cool the soup quickly by dividing it into shallow containers, and refrigerate within 2 hours. Eat leftovers within 3 to 4 days.
Reheat gently on the stove over low heat, stirring often, until it is steaming hot and 165 degrees F. Do not let it boil, since the dairy can separate. Keep the queso fresco, cilantro, and lime for the freshly warmed bowls.
Tips and Variations for Mexican Street Corn Soup
Always bring sour cream up to temperature slowly before adding it to the pot, and never let the soup boil afterward. Nebraska Extension has a useful guide to serving soup safely that explains how to cool a big pot quickly using shallow containers.
For more heat, leave some jalapeno seeds in or add a pinch of cayenne. Rotisserie chicken can replace the breasts if you want to save time, though you will skip the simmering step and add the chicken near the end. A squeeze of extra lime right before serving adds a fresh finish.
Frequently Asked Questions About Mexican Street Corn Soup
Can I make Mexican street corn soup ahead of time?
Yes. Make the soup through shredding the chicken, refrigerate, and add the sour cream and cheese when you reheat it.
Can I freeze Mexican street corn soup?
Dairy can separate after freezing, so it is better to freeze the soup before adding the sour cream and cheese. Thaw in the refrigerator and finish it on the stove.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works. Warm it with a little hot broth first so it blends smoothly.
What can I use instead of queso fresco?
Crumbled feta or cotija gives a similar salty bite. Use a lighter hand with salt if you swap in either.
How spicy is this soup?
It is mildly spicy. Seed the jalapeno for less heat, or leave some seeds and add cayenne for more.
Mexican Street Corn Soup with Chicken
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small red onion diced
- 1 medium jalapeno seeded and diced
- 3 cloves garlic minced
- 2 boneless, skinless chicken breasts about 12 oz each
- 12 oz fire-roasted frozen corn or fresh corn
- 1 can (4 oz) diced green chiles
- 1 tbsp chili lime seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 cup low-sodium chicken broth
- 1 cup full-fat sour cream or full-fat Greek yogurt
- ½ cup shredded Monterey Jack cheese
- 1 lime juiced
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco for topping
Instructions
Cooking
- Heat the olive oil in a large pot over medium-high heat, cook the onion and jalapeno for 3 to 4 minutes, then add the garlic for 30 seconds.
- Add the chicken, corn, and green chiles and season with the chili lime seasoning, cumin, chili powder, salt, and pepper.
- Pour in the broth, bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes until the chicken reaches 165 degrees F.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Turn the heat to low. Stir a ladle of hot broth into the sour cream, then stir it into the pot with the Monterey Jack, lime juice, and cilantro and warm for about 3 minutes without boiling.
- Ladle into bowls and top with crumbled queso fresco.
