Mexican Street Corn Soup

4.50 from 2 votes

A delicious twist on our classic Elote (Mexican Street Corn) recipe, this soup is full of flavor and a quick and easy soup for dinner. A creamy broth packed with sweet corn, roasted chicken and a subtle hint of spices for flavor, this chicken and corn soup is sure to win over friends and family!

Prep Time10

Cook Time20

Total Time30

Course: 50 of the Best Easy Soup Recipes for Families

Keyword: chicken, corn, elote, mexican, soup

Servings:

Author: Sweet Basil

Ingredients

4 Tablespoons Butter
1 Yellow Onion minced
1/2 Celery Stick minced
5 Cloves Garlic minced
1 Pasilla Pepper or poblano pepper, see note for roasting, minced
1 Tablespoon Chili Powder heaping
2 teaspoons Kosher Salt plus more to taste
2 teaspoons Sugar
1/4 teaspoon Black Pepper
4 Cups Chicken Broth
6 Cups Corn
1 1/2 Cups Heavy Cream
1/2 Cup Mexican Crema
3 Chicken Breasts cooked and shredded, I prefer to use a rotisserie chicken shredded
1/2 Cup Cotija Cheese heaping
Lime Wedges
Cilantro chopped

US Customary - Metric

Instructions

Add the butter to a Dutch oven over medium heat along with the onion and celery and sauté until tender about 3 to 5 minutes.
4 Tablespoons Butter , 1 Yellow Onion, 1/2 Celery Stick
Then add the garlic, poblano and seasonings and stir for another minute to bloom the spices.
5 Cloves Garlic, 1 Pasilla Pepper, 1 Tablespoon Chili Powder, 2 teaspoons Sugar, 2 teaspoons Kosher Salt, 1/4 teaspoon Black Pepper
Add the chicken broth, corn, and creams. Stir and then allow to simmer for 15 minutes.
4 Cups Chicken Broth, 1 1/2 Cups Heavy Cream, 6 Cups Corn, 1/2 Cup Mexican Crema
Remove 2 cups to a blender jar and blend until smooth or back into the soup and add the chicken and cheese and stir to combine.
3 Chicken Breasts, 1/2 Cup Cotija Cheese
Serve immediately with all your favorite soup toppings and garnishes.
Lime Wedges, Cilantro

Notes

You can roast the pasilla or poblano pepper right on your stove top if you have a gas stove. Turn it with tongs until they are charred on all sides.

Place the pepper in a bowl and cover them with plastic wrap so they can sweat. The skin will loosen as the peppers steam. Slice it open, remove the seeds and then chop.

If you don’t have a gas stove, you can char pepper in the oven using the broil setting. Turn the pepper every couple of minutes so they get charred on all sides.

Nutrition