Zesty Creamy Elote Style Soup Recipe That Sings with Flavor

Corn season bursts with vibrant flavors that dance across summer tables, and this creamy elote style soup captures the essence of street-style Mexican street corn.

Kernels of sweet corn simmer alongside rich, velvety broth, creating a mouthwatering blend of comfort and zest.

Smoky chili powder and tangy cotija cheese weave through each spoonful, delivering an authentic street food experience right in your kitchen.

Roasted corn adds depth and complexity to this soul-warming soup that celebrates fresh ingredients.

creamy and luxurious, this recipe transforms simple corn into an extraordinary culinary adventure.

Spoon by spoon, you’ll fall in love with this irresistible soup that brings the spirit of Mexican street food directly to your table.

Creamy Elote Style Soup What Sets It Apart

• Transform traditional elote into a comforting, creamy soup that captures vibrant Mexican street food flavors.
• Prepare a hearty meal in less than an hour with simple ingredients and straightforward cooking steps.
• Easily adjust spice levels and toppings to suit different taste preferences, making it perfect for family dinners or casual gatherings.
• Minimize kitchen cleanup with a single-pot recipe that delivers maximum flavor and minimum effort.

The Ingredients for Elote Inspired Soup

• Chicken: Tender meat that adds heartiness and protein to the soup.

• Corn, Green Chiles: Sweet corn and mild green chiles provide the elote-style flavor and texture.
• Onion, Jalapeno, Garlic: Aromatic base that builds depth and a subtle spicy foundation for the soup.

• Chicken Stock: Provides rich, savory liquid that helps create the soup's consistency.

• Sour Cream, Cheese: Creamy ingredients that add richness and smooth texture to the soup.
• Lime Juice, Cilantro: Bright, fresh elements that enhance the overall flavor profile.

• Salt, Pepper, Other Seasonings: Spices that balance and elevate the soup's taste.

• Queso Fresco, Extra Cilantro, Lime Wedges: Fresh toppings that add color, texture, and additional flavor layers.

• Oil: Used to sauté vegetables and prevent sticking.

Tools for Elote Soup Kitchen Magic

• Large Pot: Essential for sautéing vegetables and simmering soup.
• Cutting Board: Perfect for chopping onions, jalapeños, and cilantro.
• Sharp Knife: Needed for precise vegetable and chicken preparation.
• Wooden Spoon: Great for stirring and mixing ingredients while cooking.
• Measuring Cups/Spoons: Helps ensure accurate ingredient quantities.
• Shredding Utensil: Used for breaking down cooked chicken into tender pieces.
• Ladle: Convenient for serving the hot, creamy soup.

Steps for Silky Smooth Elote Soup

Step 1: Prep the Flavor Base

Heat olive oil in a large Dutch oven over medium-high heat.

• Onion
• Jalapeño

Cook until vegetables become translucent and fragrant, about 4 minutes.

Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.

Step 2: Build the Soup Foundation

• Chicken
• Corn kernels
• Green chiles

Sprinkle in your favorite Mexican-inspired seasonings like cumin, chili powder, and salt.

Stir everything together to distribute flavors evenly.

Step 3: Create Liquid Magic

Pour chicken stock into the pot, bringing the mixture to a rolling boil.

Reduce heat to low, cover, and let the soup simmer gently for 25 minutes.

This allows the flavors to meld and the chicken to become tender.

Step 4: Transform the Protein

Remove chicken from the pot and use two forks to shred it into bite-sized pieces.

Return the shredded chicken back to the simmering soup.

Step 5: Elevate with Creamy Goodness

• Sour cream
• Shredded cheese
• Fresh lime juice
• Chopped cilantro

Let the soup simmer for an additional 3 minutes to marry all the flavors.

Step 6: Garnish and Serve

• Crumbled queso fresco
• Fresh lime wedges
• Extra cilantro leaves

Serve immediately while hot and enjoy the explosion of Mexican-inspired flavors.

Elote Soup Tricks for Creaminess and Flavor

• Adjust jalapeño quantity to control heat intensity, removing seeds for milder taste or adding extra for more kick.
• Use fresh corn kernels during summer for authentic elote taste, or roast canned corn briefly to enhance sweetness.
• Swap chicken with shredded rotisserie chicken, turkey, or plant-based alternatives like tofu for dietary flexibility.
• Blend half the soup for creamier consistency while keeping some chunks for traditional elote-style texture.
• Prepare soup base a day prior, allowing flavors to meld and intensify, then reheat and finish with fresh toppings before serving.

Ways to Remix Classic Elote Soup

• Vegetarian Corn Chowder: Replace chicken with plant-based protein like tofu or tempeh, use vegetable stock, and add extra roasted vegetables for depth.
• Dairy-Free Mexican Soup: Substitute sour cream with coconut cream, use nutritional yeast instead of cheese, and maintain the rich corn and chile flavors.
• Slow Cooker Version: Transfer all ingredients except sour cream and cheese to slow cooker, cook on low for 6-8 hours, then stir in final ingredients before serving.
• Spicy Southwest Soup: Increase jalapeño quantity, add diced poblano peppers, and include a dash of smoked paprika for extra heat and complexity.

Serving Ideas for Elote Style Soup

• Fiesta Bowl Presentation: Serve this soup in vibrant, colorful ceramic bowls that showcase the creamy texture and bright ingredients. Garnish generously with extra toppings.
• Mexican Street Corn Twist: Sprinkle crushed tortilla chips or corn chips around the bowl's edge for a crunchy elote-inspired garnish that adds textural contrast.
• Fresh Flavor Boost: Add a small side salad with fresh avocado slices, diced tomatoes, and a light lime vinaigrette to complement the soup's rich and creamy profile.
• Summer Gathering Companion: Pair with grilled corn on the cob, warm flour tortillas, or a crisp Mexican-style coleslaw for a complete and satisfying meal perfect for casual gatherings.

Storing Leftover Elote Soup with Care

• Store leftovers in airtight container for 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 3 months. Avoid adding dairy before freezing.
• Transfer portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute warmth evenly. Add splash of chicken stock if soup seems thick.
• Warm soup in pot over medium-low heat. Stir frequently to prevent scorching. Add extra stock or water to restore original consistency if needed.

FAQs

• Is this soup spicy?

The heat level depends on the jalapeño used. Remove seeds for milder flavor or add more for extra kick.

• Can I make this soup vegetarian?

Replace chicken with black beans or extra corn. Use vegetable stock instead of chicken stock for a complete vegetarian version.

• What type of corn works best?

Fresh corn kernels are ideal, but frozen or canned corn also work great. If using fresh corn, grill or roast kernels first for deeper flavor.

• Do I need any special equipment?

A large pot and basic kitchen tools are all you need. An immersion blender can help create smoother texture if desired, but not required.

Creamy Elote Style Soup Recipe

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4.9 from 26 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Comforting Mexican elote style soup brings summer corn’s rich flavors to your table. Hearty ingredients blend seamlessly, offering you a delightful culinary journey through traditional Mexican cuisine.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 24 ounces (680 grams) skinless boneless chicken breasts
• 12 ounces (340 grams) fire-roasted frozen corn
• 4 cups (946 milliliters) chicken stock
• 2 cups (480 milliliters) full-fat sour cream

Aromatics and Vegetables:

• 1 tablespoon (15 milliliters) olive oil
• 1 small red onion, diced
• 1 medium jalapeno, minced
• 3 cloves garlic, minced
• 4 ounces (113 grams) can diced green chiles

Seasonings and Garnishes:

• 1 tablespoon (15 milliliters) Tajin seasoning
• 2 teaspoons ground cumin
• 2 teaspoons chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 1/2 cup (120 milliliters) shredded Monterey Jack cheese
• 1/4 cup (60 milliliters) chopped cilantro
• 1/2 cup (120 milliliters) crumbled queso fresco

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Instructions

1. Warm olive oil in a spacious Dutch oven over medium-high temperature, gently sautéing diced onions and minced jalapeños until they become translucent and fragrant, approximately 4 minutes.
2. Incorporate minced garlic and cook for an additional 30 seconds, releasing its aromatic essence.
3. Add whole chicken pieces, sweet corn kernels, roasted green chiles, and a blend of robust spices to the pot, stirring to combine all ingredients evenly.
4. Pour chicken stock into the pot, allowing the mixture to reach a vigorous boil before reducing heat to a gentle simmer. Cover and let the flavors meld together for 25 minutes.
5. Carefully remove chicken pieces and use two forks to shred the meat into tender, bite-sized fragments. Return shredded chicken back to the simmering liquid.
6. Introduce tangy sour cream, sharp cheese, freshly squeezed lime juice, and chopped cilantro into the soup, stirring until completely integrated. Allow to simmer for an additional 3 minutes.
7. Ladle the creamy soup into serving bowls and garnish with crumbled queso fresco, zesty lime wedges, and a sprinkle of fresh cilantro leaves for a vibrant finish.

Notes

• Swap jalapeños with milder green chiles for a kid-friendly version that keeps the zesty flavor without intense heat.
• Easily make this soup vegetarian by replacing chicken with plant-based protein like cubed tofu or black beans for a hearty alternative.
• Enhance soup’s thickness by blending a portion of corn kernels before adding to create a naturally creamy texture without extra dairy.
• Maximize flavor by using fresh corn when in season, which adds a sweeter, more robust taste compared to frozen or canned varieties.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 348
• Sugar: 4 g
• Sodium: 671 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 82 mg