If you love the flavors of Mexican street corn (aka elote), then this soup is calling your name! It’s creamy, slightly spicy, and packed with smoky roasted corn, tender chicken, and a splash of fresh lime.
It comes together in just 40 minutes, making it perfect for a cozy night in or a quick weeknight dinner.
Why You'll Love This Recipe
Quick & Easy – A rotisserie chicken makes prep a breeze.
Big Flavors – Jalapeño adds a little kick, sour cream and cheese make it creamy, and lime keeps it bright.
Customizable – You can satisfy the pickiest of eaters! Add extra veggies, beans, or your favorite cheeses.
If you love the style of elote, try my cold Mexican street corn dip, too!
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Ingredients
Here's what you'll need from the pantry and fridge.
- butter
- jalapeño (remove seeds for less heat)
- garlic
- cooked chicken – I love using a rotisserie chicken when I’m short on time. It's just one less thing to fuss with. I also make frequently whole chicken in my Instant Pot for recipes like this.
- fire-roasted corn, drained (or frozen fire-roasted corn)
- diced green chiles
- taco seasoning - use store bought, or I have a low sodium taco seasoning you can easily make.
- chicken broth - store bought or homemade chicken stock both work.
- sour cream
- Monterey Jack cheese
- lime juice
- cilantro
- queso fresco, crumbled
See recipe card for quantities.
📋 Variations
- For a thicker soup: Stir in a can of black beans or blend a portion of the soup before serving.
- Like it spicy? Add another jalapeño or a splash of hot sauce.
- Get Cheesy: Try cheddar, pepper jack or cotija cheeses.
How to make Mexican street corn soup
- Step 1: In a large soup pot or Dutch oven, melt butter over medium heat.
Add the diced jalapeño and cook for 3–4 minutes. Stir in garlic and cook another 30 seconds until fragrant, taking care not to burn it..
- Step 2: Add the corn (drained), diced green chiles and, taco seasoning
- Step 3: Add chicken broth and shredded rotisserie chicken. Bring to a boil, then reduce heat to low.
Cover and simmer for 25 minutes, stirring occasionally.
- Step 4: Stir in sour cream, Monterey Jack cheese, lime juice, and queso fresco.
Simmer for another 2–3 minutes, until the cheese and sour cream melt into the soup. It'll get thicker with these additions.
- Step 5: Stir in chopped cilantro (if you like it). Taste and adjust seasoning if needed.
Serve hot, garnished with more queso fresco, fresh cilantro, and lime wedges.
Serving Suggestions
Serve with warm corn tortillas or crispy tortilla strips on the side for a heartier meal.
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- Sliced avocado or pickled red onions make it extra special.
- Pair with a side of warm buttermilk cornbread muffins.
Love soup? Try my slow cooker chicken tortilla soup, too!
You know I love a good shortcut!
Swap in jarred jalapeños or pre-minced garlic. I do! Use your own frozen sweet corn or frozen fire-roasted corn from the grocery store (Trader Joe’s has a great one) instead of canned.
Storage & Freezer Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then transfer to a freezer-safe container or SouperCubes. Freeze up to 3 months.
- Reheat: Thaw overnight in the fridge, then warm gently on the stovetop over low heat, stirring occasionally. This also makes a great lunch the next day with a side of a simple green salad or leftover cornbread muffins.
How to Fire-Roast Corn at Home
If you’ve got fresh corn, roasting it yourself adds amazing smoky flavor. Here are three easy methods:
- Grill (Best Flavor): Shuck, oil lightly, and grill over medium-high heat until charred, about 10–15 minutes.
- Stovetop (Cast Iron): Cut kernels off the cob, heat a dry skillet, and cook until kernels get dark charred spots.
- Oven (Easy, Hands-Off): Roast kernels tossed with a little olive oil at 450°F for 15–20 minutes, stirring once.
Use your roasted corn right in the soup and save extras to top salads, tacos, or nachos!
FAQ
Tried this Mexican street corn soup? I’d love to hear what you thought!!
Recipe
Mexican Street Corn Soup
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Ingredients
- 2 Tablespoons butter
- 1 small jalapeno diced
- 1 Tablespoons minced garlic
- 15 ounces can fire roasted corn drained
- 4 ounce can diced green chiles drained
- 1 packet taco seasoning (or make your own)
- 32 ounces chicken broth
- 2 cups rotisserie chicken cooked, skinned and shredded
- 2 cups sour cream
- ½ cup shredded monterey jack cheese
- 1 lime juiced
- ½ cup queso fresco
- ¼ cup chopped cilantro
Instructions
- Heat a large Dutch oven or pot over medium heat. Add 2 Tablespoons butter and melt. Add in the diced 1 small jalapeno (remove the seeds unless you love it super spicy!) and cook for 3-4 minutes, stirring occasionally. Add 1 Tablespoons minced garlic and cook for an additional 30 seconds.
- Add in 15 ounces can fire roasted corn, 4 ounce can diced green chiles and 1 packet taco seasoning. Pour in 32 ounces chicken broth and add the 2 cups rotisserie chicken. Bring to a boil then reduce the heat to low, cover and allow the soup to simmer for 25 minutes, stirring occasionally.
- Turn off the heat (this is important) and add the 2 cups sour cream, ½ cup shredded monterey jack cheese, juice of 1 limeand ½ cup queso fresco. Stir for a 2-3 minutes allowing the sour cream and cheese to fully melt into the soup. Add ¼ cup chopped cilantro. Stir well to combine.
- Serve immediately and garnish with crumbled queso fresco, lime wedges and cilantro. Enjoy!
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with air fryer pork chops:
