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mexican street corn chicken soup recipe featured
Avatar photoJohnson Maya

Mexican Street Corn Chicken Soup Recipe (Elote Soup)

Warm, smoky, and creamy — this Mexican Street Corn Chicken Soup blends the iconic flavors of elote with tender chicken in a velvety broth. Topped with cotija, lime, and cilantro, it's a fiesta in a bowl that's ready in under an hour.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 tablespoons vegetable oil
  • 1 large white onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 2 cups (300g) fresh or frozen corn kernels (preferably roasted)
  • 2 cups (250g) cooked, shredded chicken (rotisserie or grilled)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup (60g) Mexican crema or sour cream
  • Juice of 1 large lime (about 1/4 cup)
  • 1/2 cup (50g) crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener (if using canned broth)

Method
 

  1. mexican street corn chicken soup recipe recipeCard1
  2. In a large heavy-bottomed pot over medium heat, add the vegetable oil. Once shimmering, add the chopped onion and sauté for 5–6 minutes until translucent and lightly golden. Stir in the minced garlic and cook for another 30 seconds until fragrant, ensuring not to burn. This builds a foundational flavor base essential to an authentic mexican street corn chicken soup recipe.
  3. Sprinkle in the ground cumin and smoked paprika, stirring constantly for 30–45 seconds to toast the spices and release their essential oils. Immediately pour in the chicken broth to stop the cooking process and prevent burning. Bring to a gentle boil, then reduce to a simmer.
  4. Add the corn kernels and shredded chicken to the pot. Simmer uncovered for 15–20 minutes, allowing the flavors to meld and the soup to reduce slightly. If using roasted corn, its natural sweetness will deepen the soup's complexity.
  5. Remove from heat and stir in the crema (or sour cream) and fresh lime juice. To prevent curdling, temper the crema by whisking in a few spoonfuls of hot broth before adding. Stir gently to maintain a smooth, creamy texture.
  6. Taste and season with salt and black pepper, keeping in mind that cotija is salty. Ladle into bowls and top with crumbled cotija, chopped cilantro, and an extra lime wedge for serving. For crunch, consider adding tortilla strips on the side.

Nutrition

Calories: 325 | Carbohydrates: 28 | Protein: 24 | Fat: 16 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of broth to restore creaminess. Do not boil after adding dairy.
MAKE AHEAD: Prepare the soup base (without crema or garnishes) up to 3 days in advance. Finish with fresh toppings before serving.
SUBSTITUTIONS: Use Greek yogurt instead of crema, feta instead of cotija, or add black beans for a vegetarian twist.
PRO TIPS: Roast the corn before adding for deeper flavor. Always temper dairy to prevent curdling. Adjust heat with chipotle or fresh jalapeños.
SERVING SUGGESTIONS: Serve with warm tortillas, grilled corn, or a crisp green salad. Garnish with extra lime and cilantro for a vibrant finish.
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