Get ready to cozy up with Spicy Mexican Street Corn Chicken Soup—a creamy, tangy, and utterly irresistible bowl inspired by everyone’s favorite Elote! This soup brings together all the smoky, zesty magic of Mexican street corn with tender chicken, warm spices, and bright pops of lime to create the ultimate comfort food with a festive flair.
Why You’ll Love This Recipe
- Bold, Smoky Flavors: Every spoonful is packed with the iconic, roasted essence of Mexican street corn and a warming kick of spices.
- Creamy & Satisfying: Sour cream (or Greek yogurt) and Monterey Jack cheese create a luscious, velvety texture you’ll crave again and again.
- Easy Weeknight Magic: One pot, simple steps, and less than an hour from stove to table—big-flavor comfort food without the fuss!
- Customizable Heat: Adjust the spice level with jalapeños, Tajín, or chiles and make it as gentle or fiery as you like.
Ingredients You’ll Need
This Spicy Mexican Street Corn Chicken Soup is all about those simple, honest ingredients singing together in perfect harmony. Each piece—whether punchy jalapeño or creamy cheese—adds a layer of texture, color, and incredible flavor you won’t want to miss.
- Olive oil: Adds richness and brings out the flavors when sautéeing the vegetables.
- Red onion: Gives a gentle sweetness and gorgeous color to your base.
- Jalapeño: Brings just the right amount of fresh chili heat (remove seeds for less spice).
- Garlic: Adds that irresistible savory aroma that rounds out every spoonful.
- Chicken breasts: A lean, tender protein that soaks up all the delicious flavors.
- Fire-roasted frozen corn: Gives smoky depth like classic street corn—fresh or standard frozen works if you can’t find fire-roasted.
- Diced green chiles: Adds zingy flavor and soft heat without overpowering the soup.
- Tajín seasoning: A must for the iconic tangy-spicy-lime kick; if unavailable, try chili-lime seasoning.
- Ground cumin: Delivers warm, earthy notes for true Mexican character.
- Chili powder: Spice and color for that extra “wow.”
- Salt & black pepper: Essentials for seasoning throughout.
- Chicken stock or broth: Forms the savory backbone—go low-sodium to control saltiness.
- Sour cream (or Greek yogurt): Lends the soup tang and ultra-creaminess—full fat for best results!
- Shredded Monterey Jack cheese: Melts beautifully, giving each bite a dreamy, stretchy finish.
- Lime juice: Brightens and balances the richness.
- Chopped cilantro: For that unmistakable fresh, herbal pop.
- Queso fresco: Crumbled on top for true street-corn authenticity and a salty, milky finish.
- Lime wedges & more cilantro (for garnish): Don’t skip these! They wake up all the flavors right at the end.
Variations
This soup absolutely loves creativity! Whether you’re catering to a crowd or tweaking it for your own cravings, Spicy Mexican Street Corn Chicken Soup is endlessly adaptable—make it spicier, richer, dairy-free, or vegetarian with a simple swap.
- Vegetarian Version: Skip the chicken and use vegetable broth; swap in canned white beans for body and protein.
- Dairy-Free Twist: Use a plant-based yogurt and non-dairy shredded cheese—still creamy and luscious, minus the dairy.
- Extra-Spicy: Add a second jalapeño, a pinch of chipotle powder, or use hot green chiles for serious heat seekers.
- Bulk it Up: Stir in some cooked rice or black beans for a heartier, stew-like vibe perfect for chilly nights.
How to Make Spicy Mexican Street Corn Chicken Soup
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the chopped red onion and diced jalapeño, sautéing for 3–4 minutes until the onions turn translucent and wonderfully fragrant. Stir in the minced garlic and let it cook just 30 seconds more—enough to release its aroma but not burn. This base is where the big flavors begin!
Step 2: Layer in Chicken and Spices
Add your chicken breasts straight into the pot along with the fire-roasted corn and diced green chiles. Sprinkle everything generously with Tajín, ground cumin, chili powder, salt, and pepper. Give it all a good stir so the chicken soaks up every spicy, citrusy note from the seasonings.
Step 3: Simmer and Shred
Pour in the chicken stock and bring the pot up to a gentle boil. Reduce the heat, cover, and let it all simmer for 25 minutes. This not only cooks the chicken through but also marries all those flavors into one dreamy, spicy Mexican Street Corn Chicken Soup.
Step 4: Finish Creamy & Fresh
Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to your bubbling cauldron of goodness. Stir in the sour cream (or Greek yogurt), Monterey Jack cheese, a squeeze of lime juice, and a handful of chopped cilantro. Let it simmer just 2–3 more minutes, until everything’s creamy and perfectly blended.
Step 5: Serve & Garnish
Ladle the soup into bowls and top generously with crumbled queso fresco, more fresh cilantro, and a wedge of lime. The final flourish makes all the difference—it’s a fiesta in every bite!
Pro Tips for Making Spicy Mexican Street Corn Chicken Soup
- Fire-Roasted Corn Magic: If available, fire-roasted corn makes the soup taste like you grilled the corn yourself—if not, lightly char fresh or frozen corn in a skillet for a similar effect.
- Creamy But Not Curdled: Stir in the sour cream or Greek yogurt over low heat at the very end to keep the soup silken and avoid splitting.
- Shred Chicken for Best Texture: Take a moment to shred the chicken finely so it blends beautifully with the chunky corn and creamy broth.
- Finish with Lime Right Before Serving: Adding the lime juice at the end keeps the flavors bright and prevents bitterness—don’t skip that fresh pop!
How to Serve Spicy Mexican Street Corn Chicken Soup
Garnishes
The crowning glory for Spicy Mexican Street Corn Chicken Soup is all about the garnishes! Pile on crumbled queso fresco for mild, salty creaminess, sprinkle with extra fresh cilantro, and don’t forget those lime wedges—squeezing fresh lime into each bowl lifts all the flavors to new heights. A little extra Tajín dusted on top is my not-so-secret favorite touch!
Side Dishes
This soup shines as a main course, but if you’d like a little something extra, try serving with warm, chewy flour tortillas or a basket of crispy tortilla chips on the side. A simple avocado salad, Mexican rice, or a crisp cabbage slaw also makes a wonderful, refreshing pairing.
Creative Ways to Present
To really wow your friends or family, serve Spicy Mexican Street Corn Chicken Soup in hefty mugs with the garnishes set up “Elote bar” style for everyone to customize. Or, ladle it into small bowls, top with tortilla strips, and serve as a crowd-pleasing appetizer for your next taco night or casual get-together!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Spicy Mexican Street Corn Chicken Soup keeps beautifully in the fridge for 3–4 days. Store it in an airtight container to keep every spoonful as creamy and flavorful as when it was freshly made.
Freezing
You can absolutely freeze this soup—just hold off on adding the sour cream and cheese until you reheat. Let the soup cool completely, then freeze in individual portions. When you’re ready to enjoy, thaw and warm gently, then finish with the creamy mix-ins for the very best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, being careful not to let the soup boil once you’ve added the dairy—this keeps it delightfully creamy. A splash of extra broth helps loosen it up if it thickens in the fridge. Add fresh garnishes just before serving for the brightest flavor.
FAQs
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Can I use rotisserie or pre-cooked chicken in this soup?
Absolutely! Simply add shredded or diced cooked chicken during the last 10 minutes of simmering to warm it through; you can skip the step of cooking and shredding raw chicken, making Spicy Mexican Street Corn Chicken Soup even faster.
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What can I use if I can’t find Tajín seasoning?
If Tajín isn’t available, use any chili-lime seasoning or make your own by mixing chili powder, a pinch of salt, and a touch of lime zest or juice. The result will still bring that beloved tangy-spicy zip to your soup!
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Is Spicy Mexican Street Corn Chicken Soup gluten-free?
Yes! This soup contains naturally gluten-free ingredients. Just double-check your chicken stock and seasonings if you’re serving someone with celiac or gluten sensitivity, as some brands may add flour or hidden wheat products.
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How can I tone down the heat for kids or spice-sensitive eaters?
To mellow things out, simply remove the seeds and membranes from the jalapeño, use mild green chiles, and start with half the chili powder. Serve hot sauce on the side for the spice lovers!
Final Thoughts
If you’re ready to brighten up your dinner routine, I can’t recommend this Spicy Mexican Street Corn Chicken Soup enough. It’s warming, special, and bound to put a smile on your face. Grab a bowl, pile on those garnishes, and let the flavors transport you straight to the streets of Mexico—happy cooking!
Print
Spicy Mexican Street Corn Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Mexican Street Corn Soup is a delicious twist on the classic street corn flavors, transformed into a comforting soup. Creamy, slightly spicy, and packed with tender chicken and fire-roasted corn, it’s a must-try for soup lovers.
Ingredients
Soup:
- 1 tbsp. olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Garnish:
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, cook until softened. Stir in garlic.
- Cook Chicken and Corn: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Pour in chicken stock, bring to a boil, then simmer for 25 minutes.
- Finish Soup: Remove chicken, shred, and return to pot. Stir in sour cream, cheese, lime juice, and cilantro. Simmer for 3 minutes.
- Serve: Top soup with queso fresco, lime wedges, and cilantro.
Notes
- For a vegetarian version, swap chicken with tofu or extra veggies.
- This soup freezes well, but add garnishes fresh when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
