Bring the spicy, zesty, smoky flavors of your favorite street corn recipe to your dinner table with a creamy bowl of Mexican street corn soup!
This post may contain affiliate links. Read disclosure policy.
Mexican Street Corn Soup Recipe
I have a couple of recipes inspired by the classic Mexican street corn, namely Mexican street corn salad and Mexican street corn pasta salad for the summer, so how could I not use those same flavors in a cozy bowl of soup to get us through the winter?!
Mexican corn chowder has all the delicious elements of elote, like fire-roasted corn, green chiles, and crumbled queso fresco, plus shredded chicken in a creamy broth, and it all comes together in a one-pot meal, ready in under 30 minutes!
Why You’ll Love It
- Made in one dish for minimal cleanup!
- The smoky roasted corn, tender chicken, and a bit of heat from the chiles. So good!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Aromatics and seasoning: Onion, garlic, ground cumin, chili powder, salt, and pepper.
- Green chiles and fire-roasted frozen corn: You can toss in the corn straight from frozen. Using fire-roasted corn gives it that charred, smoky flavor you’d get from grilled street corn.
- Chicken stock and sour cream: Gives the elote soup a rich, creamy consistency.
- Shredded chicken: Use my shredded chicken recipe if you don’t have any leftovers in your fridge.
- Shredded cheese: You can use Monterey jack cheese, Pepper jack, or Mexican style.
- Lime juice and cilantro: Squirt fresh juice from a lime and add cilantro to brighten it up.
- Garnishes: Crumbled queso fresco, avocado, lime wedges, and cilantro.
How to Make Mexican Street Corn Soup
In a large Dutch oven or soup pot over medium heat, cook the onion for a few minutes and then add the garlic for about 30 seconds.
Next, add the green chiles, seasoning, and chicken stock. Bring the pot to a light simmer.
Add the frozen corn but do not stir. Add the sour cream right on top and allow it to sit for a minute without stirring to prevent the cream from curdling.
Toss in the shredded chicken, shredded cheese, cilantro, and lime juice. Stir to combine and simmer for another 5 minutes until hot. Serve with your favorite garnishes.
Recipe Tips
- Add the sour cream on top and let it sit for a minute before stirring. This warms it gently so it blends in smooth and creamy instead of curdling.
- Set up the toppings in little bowls for everyone to pick their own.
- Serve with tortilla chips for dunking, or tortilla strips for a crunchy garnish.
- To really make the soup pop with flavor, I don’t recommend not skipping the squirt of fresh lime juice.
More recipes with corn we love include cheesy hot corn dip, easy elote dip and easy creamed corn.
More Soup Recipes
Mexican Street Corn Soup
Video
Ingredients
- 1 – 2 Tablespoons olive oil
- ½ cup onion , chopped
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (4 ounces) diced green chiles
- 4 cups chicken stock
- 1 package (12 ounces) fire roasted frozen corn
- 1 cup sour cream
- 2 cups shredded chicken , see notes
- 1 cup Monterey jack cheese, pepper jack or Mexican style , shredded
- juice of 1 lime
- ¼ cup cilantro , chopped
Garnish: crumbled queso fresco,avocado, lime wedges and cilantro
Instructions
- Soften onion and garlic: Add 1-2 Tablespoons oil to a large dutch oven or pot and heat on medium-high. Add 1/2 cup chopped onion and cook until the onion is soft, or about 3 minutes. Add the 3 cloves of garlic and cook for another 30 seconds.
- Add green chiles and chicken stock: Add 1 can green chiles, 1 teaspoon cumin, 1 teaspoon chile powder, 1 teaspoon salt and 1/4 teaspoon ground pepper. and 4 cups chicken stock. Bring soup to a light simmer.
- Add frozen corn: Add 1 package frozen fire roasted corn to the soup. Don't stir the corn, add 1 cup sour cream right on top and allow it to sit a minute before stirring to prevent it from curdling.
- Add cheese, cilantro and lime: Add shredded chicken, 1 cup jack cheese, 1/4 cup chopped cilantro and the juice of one lime. Stir until combined. Simmer an additional 5 minutes or until hot.
- Garnish: Ladle into bowls and garnish with queso fresco, chopped cilantro and a lime wedge.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
- Corn: Swap in canned fire-roasted corn (drained) for convenience, or use leftover grilled corn on the cob for extra smoky flavor.
- Chicken: If you don’t have pre-cooked shredded chicken, add raw chicken breasts or thighs in with the broth. Simmer until cooked through, then shred before serving.
- Cotija cheese is a classic choice; if you can get your hands on it, you can use it for garnish.
- Jalapenos or poblano peppers can be used in place of green chiles.
- Substitute Mexican crema or cream cheese for the sour cream.
- Make it vegetarian and don’t add any chicken. You can also use vegetable broth instead of chicken broth, if preferred.
Recipe FAQs
Keep it stored in an airtight container in the refrigerator for up to 3 days.
I don’t recommend it, as the texture and consistency of the soup may become gritty once thawed.
I prefer to reheat this soup on the stove over medium heat until warmed through.
Alisha
Everyone loved this soup! The Mexican street corn flavors came together perfectly in this dish. – Alisha, recipe tester
Sarah @IHeartNaptime
So happy that your family loved the Mexican street corn soup!