Mexican Street Corn White Chicken Soup – Easy & Flavorful

If you’re craving a warm, hearty, and flavor-packed dish, this Mexican Street Corn White Chicken Soup is exactly what you need. Inspired by the irresistible flavors of Mexican street corn—also known as elote—this creamy soup combines sweet corn, tender shredded chicken, and bold spices into one unforgettable bowl.

Not only is this soup incredibly delicious, but it also comes together quickly, making it ideal for weeknight dinners or weekend meal prep. Whether you’re serving this up for family, friends, or just a cozy night in, it’s guaranteed to be a hit.

Save

What Is Mexican Street Corn Soup? Inspired by Elote, Elevated for Dinner

Traditionally, elote is grilled corn slathered in mayo, chili powder, cheese, and lime. It’s one of Mexico’s most beloved street foods. However, when you take those bold flavors and blend them into a rich, creamy soup, magic happens.

This recipe captures all the smoky, tangy, and slightly spicy notes of street corn and transforms it into a filling meal. Plus, by adding chicken, the soup becomes a complete dinner. If you’re a fan of chowders or creamy Mexican corn and chicken soup, this version is sure to win you over.

What Makes This Version So Special: Sweet Corn, Chicken, and Creamy Goodness

Unlike many corn soups that are either overly rich or too thin, this Mexican Street Corn White Chicken Soup strikes the perfect balance. In fact, what makes this soup stand out is its texture and flavor profile. While the corn adds natural sweetness, the spices and lime juice brighten things up beautifully. The shredded chicken, meanwhile, adds satisfying protein and heartiness.

Additionally, this recipe is highly flexible. Whether you want to make it in a Dutch oven, simmer it in a slow cooker, or use leftover rotisserie chicken, it adapts to your needs without compromising flavor.

Ingredients for Mexican Street Corn White Chicken Soup (With Exact Amounts)

You’ll be happy to know that the ingredient list is straightforward. Most of these items are pantry staples, which means you can likely make it tonight.

Main Ingredients:

• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne (optional, for heat)
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 3 cups corn (fresh, frozen, or canned and drained)
• 1 (4 oz) can diced green chilies
• 4 oz cream cheese, softened
• ½ cup heavy cream or half-and-half
• Juice of 1 lime
• Salt and pepper, to taste

Topping Suggestions:

• Crumbled cotija or feta cheese
• Chopped cilantro
• Lime wedges
• Crushed tortilla chips
• Sliced jalapeños

These toppings not only add flavor but also enhance the soup’s texture and appearance.

Step-by-Step Instructions to Make the Soup

Although the ingredients may look familiar, the preparation process is what brings this soup to life. Follow these steps carefully for the best results.

1. Sauté the Aromatics

First, heat butter or oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Then, stir in the garlic and cook for an additional 30 seconds.

2. Add Spices and Toast

Next, sprinkle in the chili powder, paprika, cumin, and cayenne. Let the spices cook for 30 seconds to enhance their depth of flavor.

3. Add Chicken, Corn, and Chilies

After that, pour in the chicken broth. Stir in the shredded chicken, corn, and green chilies. Bring everything to a gentle boil.

4. Simmer and Blend (Optional)

Allow the soup to simmer for 10–15 minutes so the flavors can meld. If you prefer a thicker consistency, use an immersion blender to puree part of the soup. Alternatively, remove a few cups, blend, and return it to the pot.

5. Stir in Cream and Cream Cheese

Now lower the heat. Add the softened cream cheese and stir until it fully melts. Then, pour in the cream or half-and-half and stir gently to combine.

6. Add Freshness and Serve

Finally, stir in the lime juice. Adjust salt and pepper to taste. Ladle into bowls, top as desired, and enjoy immediately!

Save

Kitchen Equipment You’ll Need

Before starting, gather the following tools to streamline your cooking process:

• Large pot or Dutch oven
• Measuring cups and spoons
• Wooden spoon or spatula
• Cutting board and sharp knife
• Immersion blender (optional)

Although minimal, having the right equipment helps this recipe come together quickly and cleanly.

Tips for Using Fresh, Frozen, or Canned Corn in This Recipe

One of the best things about this recipe is its flexibility. In fact, you can use whatever type of corn you have on hand:

• Fresh corn: Use when in season for maximum flavor. Simply cut kernels from 4–5 ears.
• Frozen corn: A great year-round option. No need to thaw—just add it straight to the pot.
• Canned corn: Quick and convenient. Just drain it well before using.

Regardless of which variety you choose, the result will still be creamy and satisfying.

How to Make It in a Slow Cooker (Street Corn Chowder Crockpot Style)

If you’re looking for an easier approach, consider making this in a crockpot. It’s a simple set-it-and-forget-it method, ideal for busy days.

Slow Cooker Instructions:

1. Add onion, garlic, spices, chicken, corn, chilies, and broth to the slow cooker.
2. Cook on low for 6–7 hours or high for 3–4 hours.
3. Thirty minutes before serving, stir in cream cheese and cream.
4. Blend slightly for a creamy texture, if desired.
5. Stir in lime juice just before serving and garnish with your favorite toppings.

As you can see, the Street Corn Chowder Crockpot version is just as flavorful with less active cooking time.

Serving Suggestions: Dinner Ideas for Picky Eaters

Are you feeding picky eaters? Don’t worry—this soup is surprisingly versatile. Not only is it full of familiar flavors, but it also allows everyone to customize their own bowl.

Here are a few serving ideas:

• With tortilla chips for scooping
• Alongside quesadillas or grilled cheese
• Over rice for a hearty, filling option
• Topped with shredded cheese for extra comfort

In short, this soup can be transformed into a comforting meal even the pickiest of eaters will enjoy.

Storing and Reheating Leftovers the Right Way

One of the best parts about this recipe is how well it stores. You can easily make a big batch and enjoy it over several days.

To Store:

• Let the soup cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 4 days.

To Freeze:

• Leave out the cream and lime juice when freezing.
• Freeze in individual portions for up to 2 months.
• Add cream and lime when reheating.

To Reheat:

• Reheat gently on the stove or microwave, stirring occasionally.
• Add a splash of broth if it becomes too thick.

As a result, this soup works great for meal prep and weeknight leftovers.

Variations: Make It Vegetarian or Add Beans for a Mexican White Bean Soup

Looking to switch things up? Fortunately, this recipe is easy to adapt:

• Vegetarian: Replace chicken with more corn, beans, or diced vegetables.
• Mexican white bean soup: Add a can of drained white beans for extra texture and protein.
• Spicier: Stir in diced jalapeños or chipotle in adobo for smoky heat.
• Lighter: Use low-fat cream cheese and milk instead of heavy cream.

These simple swaps allow you to make this soup your own while keeping the flavor intact.

Common Mistakes to Avoid When Making Creamy Chicken Soups

Even though this recipe is simple, it’s easy to make a few mistakes. Here’s what to avoid:

• Adding cream cheese cold. Soften it beforehand for smooth blending.
• Boiling after adding cream. High heat can cause separation.
• Skipping lime juice. This small step balances the richness.
• Not seasoning gradually. Taste as you go and adjust if needed.

By following these tips, you’ll create a soup that tastes restaurant-quality every time.

Save

FAQs About Mexican Corn and Chicken Soup

Can I use rotisserie chicken?
Absolutely! It saves time and works perfectly in this recipe.

Is this soup spicy?
Not particularly, but you can make it as mild or hot as you like by adjusting the spices.

Can I make this dairy-free?
Yes. Use dairy-free cream cheese and unsweetened oat milk or coconut milk instead of cream.

Can I freeze leftovers?
Yes, but for best results, freeze before adding the cream. Add dairy after reheating.

What’s the best type of corn to use?
Fresh is best, but frozen and canned are excellent alternatives depending on the season.

Conclusion

This Mexican Street Corn White Chicken Soup is the definition of comfort food with a twist. With its creamy base, bursts of sweet corn, and tender chicken, it’s both satisfying and full of bold flavor. Whether you make it on the stove or in the crockpot, it’s a dish that brings people together—no matter how picky they are.

If this soup warmed your soul, don’t forget to share it with friends, and be sure to subscribe to our blog for more comforting, flavor-forward recipes that are easy to make and impossible to forget.

Print