Description
If you’re craving bold flavors and creamy comfort, this Mexican Street Corn Soup is exactly what your kitchen needs. Inspired by the classic elote sold by street vendors in Mexico, this easy dinner recipe is brimming with sweet corn, shredded chicken, cotija cheese, and a creamy broth spiced with chili and lime. Perfect as a quick weeknight dinner, cozy fall lunch, or a hearty addition to your favorite dinner ideas. It’s gluten-free, flexible, and one of those food ideas you’ll come back to again and again. If you’re looking for an easy recipe that’s bursting with flavor—this is the one.
Ingredients
2 tablespoons butter or olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
3 cups corn kernels (fresh, frozen, or canned)
4 cups chicken broth
2 cups shredded cooked chicken
4 oz cream cheese, cubed
1/2 cup sour cream or Mexican crema
Juice of 1 lime
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Optional: sliced jalapeño, hot sauce, extra lime wedges for serving
Instructions
1. In a large soup pot or Dutch oven, heat butter or oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute.
2. Stir in ground cumin, smoked paprika, and chili powder. Add the corn kernels and cook for 3–4 minutes to enhance their flavor.
3. Pour in the chicken broth and bring everything to a gentle boil, scraping up any bits from the bottom.
4. Reduce heat and let the soup simmer for 10 minutes. Stir in the shredded cooked chicken and simmer for 5 more minutes.
5. Add the cubed cream cheese and stir until completely melted. Then mix in the sour cream or crema and stir until smooth. Season with salt and pepper.
6. Remove from heat, stir in fresh lime juice, and taste for seasoning.
7. Serve hot, garnished with crumbled cotija, cilantro, and optional toppings like jalapeños or hot sauce. Enjoy with tortilla chips or bread.
Notes
For a thicker texture, blend a portion of the soup and stir it back in or mash some of the corn before serving.
If using frozen corn, you can add it straight to the pot—no need to thaw.
Don’t skip the lime—it brightens the dish and balances the creaminess.
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 80mg
Keywords: Mexican street corn soup, elote soup, creamy corn soup, easy dinner, quick soup recipe