Have you ever craved the bold, smoky, and creamy flavors of Mexican street corn but wanted something warm and comforting? Mexican street corn soup is the perfect way to enjoy the essence of Elote (grilled Mexican street corn) in a cozy, hearty bowl.
This soup takes the rich, tangy flavors of street corn—charred corn, smoky chipotle, zesty lime, and creamy cheese—and transforms them into a warm, satisfying dish. It’s easy to make, packed with flavor, and perfect for any occasion, from a chilly night in to a festive gathering with friends.
Let’s dive into everything you need to know about making the best Mexican street corn soup from scratch!
Why You’ll Love This Recipe
✔️ Bold and Smoky: Features smoky chipotle and adobo sauce for a deep, rich flavor.
✔️ Creamy and Comforting: Blended with cream cheese or crème fraîche for a velvety texture.
✔️ Protein-Packed: Chicken breast and bacon add heartiness to the dish.
✔️ Simple Yet Flavorful: Made with easy-to-find ingredients for a gourmet taste at home.
✔️ Customizable: Adjust spice levels, swap proteins, or make it vegetarian!
Ingredients for Mexican Street Corn Soup
Here’s everything you’ll need to create this flavorful soup:
| Ingredient | Quantity |
|---|---|
| White onion (diced) | 1 |
| Poblano or jalapeño pepper (diced) | 1 |
| Garlic (minced) | 2 cloves |
| Chili powder | 2 tsp |
| Cumin | 2 tsp |
| Sea salt | 1 tsp |
| Olive oil or avocado oil | 1 tbsp |
| Frozen corn | 2 cups |
| Russet potatoes (peeled & diced) | 2 medium |
| Chipotle pepper in adobo sauce (diced) | 1 |
| Adobo sauce | 2 tbsp |
| Chicken breast | 1 lb |
| Chicken broth | 6 cups |
| Cream cheese or crème fraîche | 8 oz |
| Bacon (crispy & crumbled) | 6 slices |
| Cotija cheese | ½ cup |
| Lime (optional, for garnish) | 2 |
| Cilantro (optional, for garnish) | As needed |
Step-by-Step Instructions
1. Sauté the Aromatics
Heat a large sauté pan over medium heat and add olive oil or avocado oil. Once hot, add the diced onion, poblano or jalapeño pepper, and garlic. Cook for about 3 minutes until softened and fragrant.
2. Add the Spices
Sprinkle in the chili powder, cumin, and sea salt, stirring well to coat the vegetables in the spices. Let them cook for another 2 minutes, allowing the flavors to deepen.
3. Transfer to the Slow Cooker
Pour the sautéed mixture into your slow cooker. Then, add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Stir to combine.
4. Slow Cook to Perfection
Cover and cook on low for 6-8 hours (or high for 3-4 hours) until the potatoes are tender and the chicken is fully cooked.
5. Shred the Chicken
Once cooked, remove the chicken breast from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
6. Make It Creamy
Stir in the cream cheese or crème fraîche and mix well until melted and fully incorporated.
7. Prepare the Bacon
While the soup is finishing, cook the bacon in a skillet or bake it in the oven until crispy. Once done, crumble it into small pieces.
8. Serve and Garnish
Ladle the soup into bowls and top with crispy bacon, cotija cheese, fresh lime juice, and chopped cilantro. Enjoy warm!
Topping Ideas for Extra Flavor
Make your Mexican street corn soup even more delicious with these toppings:
- Avocado slices – Adds a creamy contrast.
- Hot sauce – For an extra spicy kick.
- Sour cream – Balances the heat with coolness.
- Toasted tortilla strips – For extra crunch.
- More cotija cheese – Because more cheese is always better!
Tips for the Best Mexican Street Corn Soup
⭐ Use Fresh Corn When Possible: If it’s in season, grill fresh corn and cut it off the cob for extra flavor.
⭐ Control the Spice: For a milder soup, skip the chipotle pepper or use less adobo sauce.
⭐ Blend for Extra Creaminess: For a smoother texture, blend half of the soup before adding the chicken back in.
⭐ Make It Vegetarian: Swap the chicken for black beans or chickpeas and use vegetable broth.
⭐ Use Rotisserie Chicken: A great time-saver—just add shredded rotisserie chicken in the last 30 minutes of cooking.
What to Serve with Mexican Street Corn Soup
Pair your soup with these delicious sides:
🥑 Guacamole and Chips – A refreshing contrast to the smoky flavors.
🌮 Tacos – Try carne asada, chicken, or vegetarian tacos for a complete meal.
🥖 Cornbread – A slightly sweet and buttery side that pairs beautifully.
🥗 Mexican Slaw – A tangy, crunchy salad to balance the richness of the soup.
How to Store & Reheat Leftovers
Refrigeration
Store in an airtight container in the fridge for 3–4 days.
Freezing
Freeze in a sealed container for up to 3 months. For best results, freeze before adding the cream cheese, and stir it in when reheating.
Reheating
Warm over medium heat on the stove, stirring occasionally. If the soup thickens too much, add a splash of broth to loosen it up.
Frequently Asked Questions
1. What is Mexican street corn soup?
Mexican street corn soup is a creamy, smoky soup inspired by Elote, the popular Mexican grilled street corn. It features corn, chipotle, spices, and creamy cheese.
2. Can I make this soup in an Instant Pot?
Yes! Use the sauté function to cook the onion, garlic, and spices, then add the rest of the ingredients (except cream cheese and bacon). Cook on manual high pressure for 12 minutes, then quick-release, stir in the cream cheese, and serve.
3. Can I use canned corn instead of frozen?
Yes, canned corn works fine—just drain and rinse it before adding to the soup.
4. How can I make this soup dairy-free?
Use coconut cream or cashew cream instead of cream cheese and skip the cotija cheese.
5. What can I use instead of chipotle peppers in adobo?
If you don’t have chipotle peppers, try smoked paprika or a dash of hot sauce for a similar smoky heat.
6. Is this soup spicy?
It has a mild-to-moderate spice level. If you’re sensitive to spice, reduce the chipotle pepper and adobo sauce or use a mild green chili instead.
Final Thoughts
If you love bold, smoky, and creamy flavors, Mexican street corn soup is the perfect dish to try. It’s easy to make, packed with delicious ingredients, and completely customizable. Whether you enjoy it on a cold day or as part of a festive meal, this soup is guaranteed to impress!
So, grab your ingredients, fire up your slow cooker, and enjoy a bowl of this delicious Mexican street corn soup today!
Print
Mexican Street Corn Soup: A Creamy, Spicy, and Flavorful Delight
- Total Time: 6-8 hours
- Yield: 4-6 servings
Description
Enjoy the bold, smoky, and creamy flavors of Mexican street corn in a comforting soup! This rich dish features roasted corn, chipotle, adobo sauce, and cream cheese, creating a satisfying, hearty meal perfect for any occasion.
Ingredients
- 1 diced white onion
- 1 diced poblano or jalapeño pepper
- 2 cloves minced garlic
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
- 2 cups frozen corn
- 2 medium russet potatoes, peeled & diced
- 1 diced chipotle pepper in adobo sauce
- 2 tbsp adobo sauce
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese or crème fraîche
- 6 slices crispy, crumbled bacon
- 1/2 cup cotija cheese
- 2 limes (optional, for garnish)
- Chopped cilantro (optional, for garnish)
Instructions
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add diced onion, poblano or jalapeño, and garlic. Cook for 3 minutes until softened.
- Add Spices: Stir in chili powder, cumin, and sea salt. Cook for another 2 minutes.
- Transfer to Slow Cooker: Pour the mixture into a slow cooker. Add frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and broth. Stir well.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and potatoes are soft.
- Shred Chicken: Remove chicken, shred it with two forks, then return it to the pot.
- Make It Creamy: Stir in cream cheese or crème fraîche until melted and fully incorporated.
- Prepare Bacon: Cook bacon until crispy, then crumble it into pieces.
- Serve & Garnish: Ladle into bowls and top with crispy bacon, cotija cheese, lime juice, and cilantro. Enjoy!
Notes
- Use fresh corn if in season for enhanced flavor.
- Adjust spice levels by modifying the amount of chipotle or adobo sauce.
- Blend half the soup for a smoother texture before adding shredded chicken.
- Make it vegetarian by swapping chicken for black beans and using vegetable broth.
- Rotisserie chicken can be used for a quicker prep time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker) / 3-4 hours (high setting)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
