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Mexican Street Corn Soup

A creamy, comforting soup loaded with charred sweet corn, tender shredded chicken, jalapeños, and all the classic elote toppings like cotija cheese and fresh cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups sweet corn kernels fresh, frozen, or canned
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 1 medium jalapeño seeded and finely diced
  • 4 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 4 cups low-sodium chicken broth
Cream & Add-ins
  • 2 cups cooked shredded chicken rotisserie preferred
  • 0.5 cup heavy cream
  • 2 oz cream cheese softened and cubed
Garnishes
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped
  • 1 whole lime cut into wedges

Equipment

  • Large Dutch Oven or Soup Pot
  • Wooden Spoon
  • Immersion blender (optional)
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add corn and char undisturbed for 3-4 minutes. Stir and cook 2 more minutes. Remove 1/2 cup of corn for garnish.
  2. Reduce heat to medium, add butter, diced onion, and jalapeño to the pot. Sauté for 4-5 minutes until soft.
  3. Add minced garlic, chili powder, smoked paprika, and cumin. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits. Bring to a gentle boil, reduce heat, cover, and simmer for 10-15 minutes.
  5. Optional: Use an immersion blender to partially blend the soup for a thicker texture.
  6. Stir in the shredded chicken, heavy cream, and softened cream cheese. Simmer gently on low until the cream cheese is fully melted. Do not let it boil.
  7. Season with salt and pepper to taste. Serve hot, topped with reserved charred corn, crumbled cotija, fresh cilantro, a squeeze of lime juice, and extra chili powder.

Notes

Ensure the cream cheese is softened to room temperature before adding to the soup so it melts smoothly without clumping.