Go Back
The Best Mexican Street Corn Soup Recipe

Mexican Street Corn Soup (Elote Soup)

This zesty, creamy Mexican Street Corn Soup (Elote Soup) captures all the flavors of classic street corn in a cozy bowl. Fire-roasted corn, tender shredded chicken, creamy sour cream, and Monterey Jack cheese come together with bold spices like Tajin, cumin, and chili powder. Finished with fresh lime and queso fresco, this is a must-try soup recipe for game day, weeknight dinners, or summer comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 bowls
Calories 420 kcal

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.

Notes

You can easily adapt this into a crockpot version—just hold the sour cream, cheese, lime, and cilantro until the last 30 minutes. Add black beans for a chili-style twist, or substitute Velveeta for an ultra-creamy version. Store leftovers in the fridge up to 5 days; reheat gently without boiling.
Keyword chicken corn soup, elote soup, game day recipes, Mexican soup, street corn soup