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.

Creamy Mexican Street Corn Chicken Soup (Elote-Inspired)

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 + 3 minutes (for finishing)
Total Time: 38 minutes
Yield: about 4–6 servings
Category: Soup
Method: Simmering / stovetop
Cuisine: Mexican-inspired
Diet: Halal

Print Recipe

Description

A creamy, smoky‑spiced soup that brings the flavors of Mexican street corn (elote) into a comforting bowl, with tender chicken, corn, lime, and tangy cream.

Instructions

Heat olive oil in a large pot or Dutch oven over medium‑high heat. Add the diced red onion and jalapeño, cooking until the onions soften (about 3‑4 minutes). Add the minced garlic and cook another 30 seconds until fragrant.
Add the chicken breasts, fire‑roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Pour in the chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, until the chicken is fully cooked and flavors meld.
Remove the chicken breasts and shred them using two forks into bite‑sized pieces. Return the shredded chicken to the pot.
Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low for another 3 minutes, stirring until well combined and creamy.
Ladle the soup into bowls and garnish with crumbled queso fresco. Serve with extra lime wedges and optional tortilla chips, avocado, or cilantro.

Notes

If you can’t find fire‑roasted frozen corn, use regular frozen or fresh corn (smokiness will be less pronounced).
For a lighter version, substitute Greek yogurt for sour cream or use lower‑fat dairy.
For more heat, leave jalapeño seeds in or add hot sauce / crushed red pepper; for less heat, use poblano or bell pepper instead.
To make vegetarian/vegan: omit chicken and use black beans, chickpeas, or tofu; replace dairy with plant‑based yogurt/cream and omit or substitute cheese.
Soup may thicken when refrigerated — add a splash of broth or water when reheating.