Capture all the bold, zesty, and irresistible flavors of classic Mexican Street Corn (elote) in a warm and comforting bowl of soup. This is truly one of the most Awesome Soup Recipes you will ever make! It’s a rich and creamy Street Corn Soup Recipe that features tender shredded chicken, sweet fire-roasted corn, and a savory, spiced broth that’s finished with sour cream, cheese, and a bright squeeze of lime. This is one of the best Game Day Soup Recipes for a crowd, but it’s also quick enough for a weeknight dinner and light enough to be considered one of the great Summer Soups Healthy options.
Why This is a Must-Try Soup Recipe
This isn’t just another chicken soup; it’s a flavor-packed experience that will have everyone asking for the recipe.
- Incredible Depth of Flavor: The combination of fire-roasted corn, chili powder, cumin, and Tajin seasoning creates a complex, savory, and slightly spicy flavor profile.
- Rich and Creamy Texture: Full-fat sour cream and Monterey Jack cheese are stirred in at the end to create a luxuriously creamy and satisfying broth.
- An Easy One-Pot Meal: Everything comes together in a single pot or Dutch oven, making for easy cooking and even easier cleanup.
- Hearty and Satisfying: Packed with protein and vegetables, this Chicken Street Corn Soup is a complete and filling meal on its own.
Your Simple Ingredient Checklist
This recipe uses a handful of fresh ingredients and pantry staples to create its signature flavor.
The Ingredient Lineup:
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and minced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 1 (12 oz) package of fire-roasted frozen corn
- 1 (4 oz) can of diced green chiles
- 4 cups chicken stock
- 2 cups full-fat sour cream
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped fresh cilantro
- Spices: 1 tbsp Tajin seasoning, 2 tsp ground cumin, 2 tsp chili powder, ½ tsp salt, ¼ tsp black pepper
- For Garnish: ½ cup crumbled queso fresco, fresh cilantro, and lime wedges
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced red onion and minced jalapeño and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Chicken and Corn: Add the whole chicken breasts, the fire-roasted corn, and the can of diced green chiles to the pot.
- Season Everything: Sprinkle in the Tajin, cumin, chili powder, salt, and pepper. Stir everything together.
- Simmer: Pour in the chicken stock and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the chicken is cooked through.
Part 2: Finish and Serve
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.
- Make it Creamy: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup continue to simmer gently for another 3-5 minutes until the cheese is melted and everything is heated through. Do not let it boil after adding the sour cream.
- Serve: Ladle the hot soup into bowls. Garnish generously with crumbled queso fresco, a bit more fresh cilantro, and a lime wedge for squeezing.
Frequently Asked Questions (FAQ)
1. Can I make this a Street Corn Chowder in the Crockpot? Yes, you can easily adapt this into a Street Corn Chowder Crockpot recipe. Simply add all the ingredients except the sour cream, Monterey Jack cheese, lime juice, and cilantro to your slow cooker. Cook on LOW for 4-6 hours. In the last 30 minutes, shred the chicken and stir in the remaining creamy ingredients. This is a great alternative to many other soup recipes cheap in effort but rich in flavor.
2. How can I make a Mexican Street Corn Chili in the Crock Pot? To turn this into more of a Mexican Street Corn Chili Crock Pot version, you could add a can of rinsed and drained black beans and/or pinto beans along with the other ingredients. You might also consider using ground chicken or beef instead of chicken breasts, browning it first before adding it to the slow cooker.
3. Are there any easy substitutions to make this soup different? Absolutely! For one of the easiest Velveeta Soup Recipes, you could substitute the shredded Monterey Jack cheese with an equal amount of cubed Velveeta cheese. It will melt beautifully and create an even creamier texture. You can also make this a vegetarian Broccoli Salad-style soup by omitting the chicken and using vegetable broth.
4. How do I store and reheat this soup? This is one of the best Awesome Soup Recipes for leftovers! Store the cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat it gently on the stovetop over low heat, stirring occasionally. Avoid boiling it, as this can cause the creamy base to separate.
Mexican Street Corn Soup (Elote Soup)
Equipment
- Dutch Oven or Large Pot
- Cutting board
- Chef’s Knife
- Mixing spoon
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and minced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 12 oz package fire-roasted frozen corn
- 4 oz can diced green chiles
- 4 cups chicken stock
- 2 cups full-fat sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp Tajin seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled queso fresco, for garnish
- 6 lime wedges, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion and jalapeño, cook 3–4 minutes until softened. Add garlic and cook 30 seconds more.
- Add chicken breasts, fire-roasted corn, and green chiles. Stir in Tajin, cumin, chili powder, salt, and pepper.
- Pour in chicken stock. Bring to a boil, reduce heat, cover, and simmer 25 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer gently 3–5 minutes until creamy (do not boil).
- Ladle soup into bowls. Garnish with queso fresco, cilantro, and lime wedges.