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Mexican Street Corn Soup – Smoky, Creamy & Comforting

If you love the bold, zesty flavors of Mexican street corn (elote), you’ll fall head over heels for this soup. Imagine smoky peppers, creamy broth, sweet corn, and tender chicken all simmered together — then finished with tangy cotija cheese, fresh lime, and cilantro. This Mexican Street Corn Soup is hearty enough for dinner, comforting on chilly nights, and packed with flavor from chipotle in adobo, cumin, chili powder, and roasted poblano or jalapeño. It’s like wrapping yourself in a warm, flavorful blanket of Mexican-inspired goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

🍗 Proteins:
  • 6 slices turkey bacon or chicken bacon
  • 1 lb chicken breast
🥦 Fruits & Vegetables:
  • 1 bunch cilantro chopped
  • 2 cups frozen corn or fresh kernels if in season
  • 2 cloves garlic minced
  • 2 limes juice + zest
  • 1 poblano pepper or jalapeño pepper diced
  • 2 medium russet potatoes peeled and cubed
  • 1 white onion chopped
🥫 Canned & Jarred:
  • 6 cups chicken broth
  • 2 tbsp adobo sauce from chipotle can
  • 1 chipotle pepper in adobo sauce
🌿 Spices & Seasonings:
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 tbsp olive oil or avocado oil
🧀 Dairy Products:
  • ½ cup cotija cheese crumbled
  • 8 oz cream cheese or crème fraîche

Equipment

  • Large soup pot or Dutch oven
  • Cutting board & sharp knife
  • Wooden spoon
  • Ladle
  • Blender (optional, for creamier texture)

Method
 

Step 1 – Cook the Bacon
  1. In a large pot, heat oil over medium heat.
  2. Add turkey bacon, cook until crispy, then remove and crumble. Set aside.
Step 2 – Cook the Chicken
  1. In the same pot, add chicken breasts. Season lightly with salt.
  2. Cook until browned on both sides (about 4 minutes each), then remove and set aside.
Step 3 – Sauté Veggies
  1. Add onion, garlic, poblano (or jalapeño), and potatoes to the pot.
  2. Sauté for 5–6 minutes until softened.
Step 4 – Build the Broth
  1. Add chili powder, cumin, chipotle pepper, and adobo sauce. Stir to coat vegetables.
  2. Pour in chicken broth and bring to a simmer.
Step 5 – Cook & Blend
  1. Return chicken breasts to the pot and simmer for 20 minutes, until potatoes are tender.
  2. Remove chicken, shred with forks, then return to soup.
  3. For creaminess, blend 2 cups of soup in a blender and stir back in (optional).
Step 6 – Finish with Cream & Corn
  1. Stir in frozen corn and cream cheese until melted and smooth.
  2. Squeeze in lime juice and stir.
Step 7 – Serve
  1. Ladle into bowls, top with crumbled cotija cheese, crispy bacon, and fresh cilantro.
  2. Serve with lime wedges on the side.

Notes

🧊 Storage & Reheating
Refrigerator: Store in airtight containers up to 4 days.
Freezer: Freeze in portions up to 2 months (without cheese for best texture).
Reheating: Warm on stovetop over medium heat, stirring occasionally. Add splash of broth if too thick.
🥄 Variations
Vegetarian: Omit chicken & bacon, add black beans for protein.
Spicy Lovers: Add extra chipotle peppers or cayenne.
Roasted Corn Flavor: Roast corn before adding for smoky sweetness.
Cheese Swap: Use queso fresco or shredded cheddar if cotija isn’t available.
❓ 10 FAQs
Can I use fresh corn instead of frozen?
Yes, just cut kernels off 2–3 cobs.
What’s the best substitute for cotija cheese?
Feta or queso fresco.
Do I have to use chipotle in adobo?
It adds smoky depth, but you can use smoked paprika instead.
Can I make this in a slow cooker?
Yes, cook on LOW for 6 hours or HIGH for 3 hours, then stir in cream cheese at the end.
Can I make this ahead?
Absolutely — the flavors get even better overnight.
Is this soup gluten-free?
Yes, naturally gluten-free.
Can I use rotisserie chicken?
Definitely! Shred and stir in at the end.
What if I don’t like spicy food?
Use half the chipotle pepper and skip extra chili powder.
Can I make it thicker?
Mash some potatoes in the soup or stir in more cream cheese.
What toppings go well with this?
Tortilla strips, avocado slices, jalapeños, or extra cheese.
🏁 Conclusion
This Mexican Street Corn Soup combines the creamy, cheesy comfort of chowder with the smoky, zesty punch of classic elote. With every spoonful, you get tender chicken, smoky peppers, sweet corn, and tangy lime — a true fiesta in a bowl!