A creamy, smoky-spiced soup that brings all the flavors of Mexican street corn—elote—into a warm, comforting bowl. I love how the fire-roasted corn, tangy lime, and spiced chicken all come together with a rich sour cream base to create a dish that’s cozy, flavorful, and satisfying.

Why You’ll Love This Recipe

I always reach for this soup when I want something bold yet soothing. It’s loaded with protein-rich chicken, has just the right kick from jalapeño and Tajín, and balances creaminess with a bright burst of lime and cilantro. It’s a one-pot meal that feels both indulgent and nourishing. Plus, the toppings—queso fresco, avocado, lime, and tortilla chips—make it endlessly customizable.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 (12 oz) boneless, skinless chicken breasts
1 (12 oz) package fire-roasted frozen corn (or fresh corn)
1 (4 oz) can diced green chiles
1 tablespoon Tajín seasoning
2 teaspoon ground cumin
2 teaspoon chili powder
½ teaspoon table salt
¼ teaspoon finely ground black pepper
4 cups (32 oz) chicken stock or low-sodium chicken broth
2 cups sour cream (full-fat) or full-fat Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco (for garnish)

Directions

I heat olive oil in a large pot or Dutch oven over medium-high heat. Then I add diced red onion and jalapeño, cooking until the onions soften—about 3 to 4 minutes. I toss in the garlic and cook for 30 more seconds until fragrant.
Next, I add the chicken breasts, fire-roasted corn, and diced green chiles. I season everything with Tajín, cumin, chili powder, salt, and black pepper.
I pour in the chicken stock and bring it all to a boil. Once boiling, I reduce the heat to a simmer, cover the pot, and let it cook for 25 minutes until the chicken is tender and infused with all those spices.
I remove the chicken breasts and shred them using two forks into bite-sized pieces, then return the shredded chicken to the pot.
I stir in the sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. I let it simmer on low for another 3 minutes until everything is creamy and combined.
I ladle the soup into bowls and finish it with a generous sprinkle of queso fresco. Sometimes I add extra lime wedges, tortilla chips, or avocado on top for extra texture.

Servings and timing

Servings: About 4–6
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes

Variations

When I can’t find fire-roasted corn, I just use regular frozen or fresh corn. The soup still turns out delicious, though less smoky.
For a lighter version, I use full-fat Greek yogurt instead of sour cream.
To turn up the heat, I leave the jalapeño seeds in or stir in some hot sauce or crushed red pepper. If I want a milder soup, I swap the jalapeño with poblano or even bell pepper.
For a vegetarian twist, I skip the chicken and go with black beans or chickpeas. I also swap the dairy with plant-based yogurt and omit the cheese or use a vegan version.

Storage/Reheating

I store any leftover soup in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave. It does thicken as it chills, so I usually add a splash of broth or water to loosen it up. I don’t recommend freezing this one since the dairy can separate.

FAQs

How spicy is this soup?

It has a gentle heat from the jalapeño and chili powder, but it’s not overwhelming. I adjust the spice level by using more or less jalapeño or adding hot sauce.

Can I make this soup in advance?

Yes, I often make it a day ahead. The flavors deepen overnight, and it reheats beautifully with a little added broth.

What can I use instead of Tajín?

If I don’t have Tajín, I mix chili powder with a bit of lime zest and salt as a quick substitute.

Can I use rotisserie chicken?

Absolutely. I’ve used pre-cooked shredded chicken to save time. I just skip the simmering step and stir it in when I add the sour cream and cheese.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always double-check the labels on broth and seasoning blends just to be sure.

Conclusion

This creamy Mexican street corn chicken soup is everything I love in a single bowl—warm, spicy, tangy, and deeply satisfying. Whether I’m making it for a quick weeknight dinner or a cozy weekend lunch, it always hits the spot. The best part? I can tweak it based on what I have on hand and still end up with something crave-worthy every time.