Mexican Street Corn Soup

This Mexican Street Corn Soup is creamy, comforting, and packed with the bold flavors of classic elote. Sweet corn, tender shredded chicken, cream cheese, spices, and a hint of lime come together in one cozy bowl that’s perfect for an easy weeknight dinner.

Mexican Street Corn Soup

Make creamy Mexican Street Corn Soup with sweet corn, shredded chicken, cotija cheese, lime, and bold spices in just 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Calories: 430

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter
• 1 small onion diced
• 3 cloves garlic minced
• 4 cups chicken broth
• 4 cups frozen or canned corn drained
• 2 cups cooked shredded chicken
• 1 10-ounce can diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 ounces cream cheese softened
• 1 cup heavy cream
• ½ cup crumbled cotija cheese
• Juice of 1 lime
• Fresh cilantro chopped, for garnish

Method

 

1. Melt the butter in a large pot over medium heat.
2. Add the onion and cook for 4 to 5 minutes until softened.
3. Stir in the garlic and cook for another 30 seconds.
4. Add the chicken broth, corn, shredded chicken, diced tomatoes with green chilies, chili powder, smoked paprika, cumin, salt, and black pepper.
5. Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
6. Stir in the cream cheese until completely melted.
7. Pour in the heavy cream and stir until smooth.
8. Remove the soup from the heat and stir in the lime juice.
9. Serve topped with crumbled cotija cheese, fresh cilantro, and extra chili powder if desired.

Notes

• Fresh, frozen, or canned corn all work well.
• Soften the cream cheese before adding it for a smoother broth.
• Taste the soup before serving and adjust the seasoning.
• Don’t let the soup boil after adding the cream.
• Add extra broth if you prefer a thinner consistency.

Variations

• Add black beans for extra protein.
• Stir in diced jalapeños for more heat.
• Use rotisserie chicken for convenience.
• Replace cotija with feta cheese if needed.
• Blend part of the soup for an even creamier texture.

Serving Suggestions

• Serve with warm cornbread.
• Pair with tortilla chips.
• Top with sliced avocado.
• Add crushed tortilla strips for crunch.
• Serve with a fresh green salad.

Tips

• Stir frequently after adding the dairy.
• Fresh lime juice gives the best flavor.
• Store leftovers in the refrigerator for up to 4 days.
• Reheat gently over low heat.
• Garnish just before serving for the freshest presentation.

Prep Time, Cook Time, and Total Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings

Serves: 6

Nutrition Information (Approximate Per Serving)

• Calories: 430
• Protein: 24g
• Carbohydrates: 24g
• Fat: 27g
• Sodium: 720mg

FAQs

Can I use frozen corn?

• Yes. Frozen corn works perfectly and doesn’t need to be thawed before adding it to the soup.

Can I make this soup vegetarian?

• Absolutely. Omit the chicken, use vegetable broth, and add black beans or extra corn for a hearty vegetarian version.

What is cotija cheese?

• Cotija is a crumbly Mexican cheese with a salty flavor that pairs perfectly with corn. Feta is a good substitute if you can’t find it.

Can I freeze this soup?

• Because it contains cream cheese and heavy cream, the texture may change slightly after freezing. For the best results, freeze the soup before adding the dairy ingredients and stir them in after reheating.

How spicy is this soup?

• It’s mildly spicy. For more heat, add diced jalapeños, cayenne pepper, or your favorite hot sauce.

Can I make it thicker?

• Yes. Blend 1 to 2 cups of the soup and stir it back into the pot, or let it simmer a few extra minutes until slightly reduced.

Conclusion

This Mexican Street Corn Soup is rich, creamy, and loaded with sweet corn, tender chicken, warm spices, and tangy cotija cheese. It’s an easy one-pot meal that brings all the delicious flavors of Mexican street corn into a comforting bowl.