Creamy Mexican Street Corn & Chicken Soup (Elote Chicken Soup)

Recipe Information

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Servings: 6

• Difficulty: Easy

Ingredients

For the Soup

• 1½ lbs (680 g) boneless, skinless chicken breasts

• 3 cups sweet corn kernels (fresh, frozen or canned)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 4 cups chicken broth

• 1 cup heavy cream

• 4 oz (115 g) cream cheese, softened

• 1 tablespoon olive oil

• ½ teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon black pepper

• Salt to taste

For Garnishing

• ½ cup crumbled Cotija or feta cheese

• ¼ cup fresh cilantro, chopped

• 1 lime, cut into wedges

• ½ teaspoon chili powder

• 2 tablespoons sour cream (optional)

• 1 jalapeño, finely chopped (optional)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop the onion and red bell pepper.

2. Mince the garlic.

3. Measure the corn kernels.

4. Soften the cream cheese at room temperature.

5. Chop fresh cilantro and cut the lime into wedges.

Step 2: Cook the Chicken

1. Heat olive oil in a large soup pot over medium heat.

2. Add chicken breasts.

3. Season lightly with salt, black pepper and paprika.

4. Cook for approximately 3–4 minutes per side until lightly golden.

5. Remove the chicken and set aside.

Step 3: Sauté the Vegetables

1. Add chopped onion to the same pot.

2. Cook for 3 minutes until softened.

3. Add minced garlic and red bell pepper.

4. Cook for another minute.

5. Add cumin, chili powder and smoked paprika.

6. Stir until fragrant.

Step 4: Add Corn and Broth

1. Add sweet corn kernels.

2. Pour in chicken broth.

3. Stir everything together.

4. Return chicken breasts to the pot.

5. Bring to a gentle boil.

Step 5: Simmer the Soup

1. Reduce heat to medium-low.

2. Cover partially.

3. Simmer for approximately 15–20 minutes, until chicken reaches 165°F (74°C) internally.

4. Remove chicken from the pot.

5. Shred into bite-sized pieces using two forks.

Step 6: Make It Creamy

1. Add softened cream cheese to the soup.

2. Stir until completely melted and smooth.

3. Slowly pour in heavy cream.

4. Stir gently over low heat.

5. Avoid boiling after adding the cream.

Step 7: Add the Shredded Chicken

1. Return shredded chicken to the pot.

2. Stir gently to combine.

3. Simmer for another 3–5 minutes.

4. Taste and adjust salt, pepper and chili powder.

Step 8: Add the Finishing Touches

1. Squeeze in fresh lime juice.

2. Add chopped cilantro.

3. Stir gently.

4. Turn off the heat.

Step 9: Garnish and Serve

Ladle the hot soup into bowls.

Top with:

• Crumbled Cotija or feta cheese

• Fresh cilantro

• A squeeze of lime

• A sprinkle of chili powder

• Sour cream, if desired

Serve immediately while warm and creamy!

Nutrition Information

Estimated per serving, based on 6 servings.

Nut Information (Q/S)

Allergy information: This recipe contains dairy. Check packaged broth, cream cheese, seasonings and cheese for allergen cross-contact if preparing food for someone with a nut allergy.

Helpful Cooking Tips

1. Roast the corn: Lightly brown corn in a skillet before adding it for authentic street-corn flavor.

2. Use rotisserie chicken: Substitute cooked shredded chicken to save preparation time.

3. Adjust the spice: Add jalapeños or extra chili powder for more heat.

4. Make it thicker: Blend one cup of the corn and broth mixture before adding the cream.

5. Add lime at the end: Fresh lime juice brightens the creamy broth.

6. Choose the cheese: Cotija is traditional, while feta makes a convenient substitute.

Storage Instructions

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat gently over low heat.

• Add a little chicken broth if the soup becomes too thick.

• Avoid boiling when reheating.

• Freezing is not recommended for best creamy texture.

Serving Suggestions

Enjoy this delicious soup with:

• Warm tortilla chips

• Homemade garlic bread

• Mexican cornbread

• Cheese quesadillas

• Fresh avocado slices

• Grilled cheese sandwiches

Final Result: A thick, creamy and flavorful chicken soup with tender shredded chicken, sweet juicy corn, melted cream cheese, fresh cilantro and zesty lime. Every spoonful is rich, comforting and full of Mexican street-corn flavor!