Mexican Street Corn Soup

If you’re looking for a dish that wraps you in warm, comforting flavors, then this Mexican Street Corn Soup is just what you need. Inspired by the beloved street food elote, this soup brings together all those zesty and bold flavors into a cozy bowl. It’s like enjoying your favorite street snack but with a spoon! Whether you’re having a busy weeknight or hosting family gatherings, this recipe is sure to please everyone at the table.

What I love most about this soup is how it effortlessly combines simple ingredients into something truly extraordinary. The creamy texture and vibrant flavors make it a delightful addition to any meal or even as a stand-alone dish. Trust me, once you try it, it will quickly become a family favorite!

Why You’ll Love This Recipe

• Quick and Easy: This Mexican Street Corn Soup comes together in under an hour, making it perfect for those hectic weeknights.
• Family-Friendly: With its rich flavors and creamy texture, it’s a hit with both kids and adults alike.
• Meal Prep Friendly: Make a big batch to enjoy throughout the week or freeze some for later—it’s even better the next day!
• Customizable: You can easily adjust the spice level or swap ingredients based on what you have on hand.
• Comforting Flavor: Each spoonful is packed with deliciousness that warms your soul.

Ingredients You’ll Need

Gathering the ingredients for this Mexican Street Corn Soup is as simple as pie! You’ll find that these are all wholesome staples that bring out the best flavors in your dish.

For the Soup Base

• 1 tbsp. olive oil
• 1 small red onion, diced
• 1 medium jalapeno, minced
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp. Tajin seasoning
• 2 tsps. ground cumin
• 2 tsps. chile powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)

For the Creamy Finish

• 2 cups sour cream (or Greek yogurt)
• 1/2 cup shredded Monterey Jack cheese
• Juice of one lime
• 1/4 cup chopped cilantro

For Garnish

• 1/2 cup crumbled queso fresco
• Lime wedges and chopped cilantro for garnish

Variations

This recipe is wonderfully flexible! Feel free to get creative based on your preferences or what you have at home.

• Swap the protein: Use shredded rotisserie chicken or even cooked beans for a vegetarian version.
• Add more veggies: Toss in some bell peppers or zucchini for extra nutrition and texture.
• Adjust the spice level: If you prefer less heat, omit the jalapeño or use a milder pepper.
• Make it heartier: Add cooked rice or quinoa to bulk up the soup and make it even more filling.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Base

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and minced jalapeño. Cooking them until the onions soften will create a flavorful base—this usually takes about 3 to 4 minutes. Then stir in the garlic for another 30 seconds; this step enhances the aromatic profile of your soup!

Step 2: Combine Ingredients

Next, add your chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season everything with Tajín, cumin, chili powder, salt, and pepper. These spices will infuse every bite with delicious flavor!

Step 3: Simmer Away

Pour in the chicken stock and bring everything to a boil. Once boiling, reduce heat to simmer and cover—let it cook for about 25 minutes. This slow cooking allows all those wonderful flavors to meld together beautifully.

Step 4: Shred Chicken

After simmering, carefully remove the chicken from the pot and shred it into bite-sized pieces. Returning it to the pot adds heartiness to your soup—a perfect way to enjoy tender chicken in every scoop!

Step 5: Stir in Creamy Goodness

Now it’s time for that creamy finish! Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Let everything simmer on low for another 3 minutes; this step makes your soup rich and velvety.

Step 6: Serve & Enjoy

Serve your Mexican Street Corn Soup topped with crumbled queso fresco, lime wedges, and extra cilantro if you like! This final touch not only looks beautiful but also adds fresh flavor that perfectly complements each bite.

And there you have it—a warm bowl of happiness that’s bound to impress friends and family alike! Enjoy every spoonful of this delightful Mexican Street Corn Soup!

Pro Tips for Making Mexican Street Corn Soup

Making this Mexican Street Corn Soup is a delightful experience, and these handy tips will ensure your soup is bursting with flavor and perfectly textured.

• Use fresh ingredients: Fresh corn and vegetables enhance the dish’s flavor profile. If you can, opt for seasonal corn for a sweeter taste.
• Adjust the spice level: If you prefer a milder soup, remove the seeds from the jalapeño before chopping it. This simple step reduces the heat without sacrificing flavor.
• Blend for creaminess: For an extra creamy texture, blend a portion of the soup before adding back the shredded chicken. This adds richness while maintaining some chunky goodness.
• Let it rest: Allowing the soup to sit for 10 minutes after cooking lets the flavors meld beautifully. It improves the overall taste as spices settle in.
• Experiment with toppings: Don’t hesitate to try different garnishes! Avocado slices or tortilla strips can add additional layers of flavor and texture.

How to Serve Mexican Street Corn Soup

Presentation is key when serving this vibrant soup! Here are some fun ideas to make your meal even more inviting.

Garnishes

• Chopped green onions: Sprinkle these on top for a mild onion flavor that adds a pop of color.
• Avocado slices: Creamy avocado complements the spicy notes of the soup and makes each bite even more satisfying.
• Tortilla strips: Crispy tortilla strips provide a delightful crunch that contrasts beautifully with the smoothness of the soup.

Side Dishes

• Mexican-style rice: Fluffy rice cooked with tomatoes and spices creates a perfect bed to soak up any leftover broth while adding heartiness to your meal.
• Black bean salad: A refreshing side made with black beans, corn, bell peppers, and lime dressing; it adds protein and balances out the flavors of the soup.
• Grilled cheese quesadillas: Crispy quesadillas filled with cheese provide a delicious dipper for your soup, making every bite comforting.
• Cornbread muffins: These sweet bites complement the savory notes of the soup while echoing its corn flavors, creating harmony on your plate.

Enjoy crafting your Mexican Street Corn Soup experience! It’s not just about savoring each spoonful but also about creating a memorable meal.

Make Ahead and Storage

This Mexican Street Corn Soup is perfect for meal prep! You can easily store leftovers for quick lunches or dinners later in the week.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• If possible, keep toppings like queso fresco and cilantro separate until you’re ready to serve.

Freezing

• Let the soup cool entirely before freezing.
• Use freezer-safe containers or heavy-duty freezer bags.
• The soup can be frozen for up to 2-3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
• Add a splash of chicken stock or water if the soup has thickened too much during storage.

FAQs

Here are some commonly asked questions about this delicious recipe!

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! To make a vegetarian version, simply replace the chicken with black beans or chickpeas and use vegetable broth instead of chicken stock.

What are some good toppings for Mexican Street Corn Soup?

For an authentic touch, top your Mexican Street Corn Soup with crumbled queso fresco, fresh cilantro, lime wedges, and even some avocado slices for added creaminess.

How can I spice up my Mexican Street Corn Soup?

If you love heat, add extra diced jalapeños or a pinch of cayenne pepper while cooking. You could also serve with hot sauce on the side to customize each bowl.

Can I use fresh corn instead of frozen?

Yes! Fresh corn works wonderfully in this recipe. Just cut the kernels off about 4-5 ears of corn and substitute them for the frozen variety.

How long does it take to cook Mexican Street Corn Soup?

The total time is approximately 48 minutes, with about 15 minutes of prep and 33 minutes of cook time. It’s a quick and hearty option for any weeknight dinner!

Final Thoughts

This Mexican Street Corn Soup is truly a delightful way to enjoy all the vibrant flavors of elote in a cozy bowl. It’s comforting, filling, and perfect for sharing with family or friends. I hope you have fun making this dish and that it brings joy to your table. Enjoy every warm spoonful!