This Creamy Mexican Street Corn Soup is a fun twist on the traditional recipe! It's made with healthy, wholesome ingredients, and completely dairy-free.

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• Recipe Variations
• Serving Suggestions
• How to store leftovers
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

If you're a fan of Mexican Street Corn, you will absolutely LOVE it in soup form! This creamy corn soup recipe is perfect for the colder months.

Not only is this soup flavorful and delicious, but it's packed with nutrients and made without gluten or dairy.

One of my favorite ways to thicken the base of my soups is by adding in potatoes and cassava flour. It's a great way to create a creamy consistency without heavy cream or dairy products.

🍴Ingredient Notes

• Chicken Broth - The base of the soup is made with chicken broth. You can also swap for vegetable broth or homemade chicken bone broth!
• Full Fat Coconut Milk - You can also swap for 2 cups of any non-dairy milk.
• Sweet Onion - The onion gives the broth a little extra flavor.
• Yellow Potatoes - Any yellow potatoes will work. I love using Yukon Gold Potatoes.
• Chopped Cilantro - You'll need cilantro for the pureed soup broth and to add back in at the end to give the soup some color!
• Lime Juice - To save time, use Santa Cruz organic lime juice.
• Garlic - I suggest using fresh garlic for this recipe, but you can swap for 1 teaspoon of garlic powder.
• Seasoning - You'll need a combination of paprika, salt, and chili powder to give this soup the classic Mexican Street Corn flavors.
• Jalapeno - To give the soup a little kick of spice, I like adding in finely chopped jalapeno. If you're not a big fan of spice, you can skip this step!
• Chicken Breast - My favorite organic chicken breast is from ButcherBox & Bell & Evans.
• Frozen Corn - Any frozen corn will work. I usually buy 1-pound bags of organic frozen corn from Whole Foods.
• Cassava Flour - You can also swap for gluten-free 1-1 flour.

If you love creamy soup recipes, try my Creamy Broccoli Soup or my Chicken Pot Pie Soup!

🍴Step by Step Instructions

Step 1: Sauté Onions & Garlic

Start by adding the diced onions and garlic in a large soup pot or Dutch Oven with olive oil. Sauté on medium heat until onions are translucent.

Step 2: Add in Spices & Potatoes

Next, add in the potatoes, chopped cilantro, paprika, salt, and chili powder. Stir for a few minutes.

Step 3: Add in Broth & Chicken

Then add in the chicken broth, full fat coconut milk, lime juice, and raw chicken breast. Stir well and cover. Bring to a boil and then turn to low and let simmer for 30 minutes.

Step 4: Roughly Chop Chicken

After 30 minutes, remove the cooked chicken breasts and roughly chop into bite sized pieces.

Step 5: Blend Broth

Stir in the cassava flour, then use an immersion blender to puree the broth.

Step 6: Add Chicken & Corn

Finally, add back in the chopped chicken, frozen corn, extra chopped cilantro, and diced jalapeno. Cover again and let simmer for 15 minutes.

Expert Tips

• Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
• Need to use up your leftover turkey from Thanksgiving? Just swap chicken for turkey! Either chopped or shredded will work.
• This recipe makes a big batch of soup, so I suggest using Souper Cubes 2 cup silicone freezer trays to store single servings in the freezer for a rainy day!
• For best results, I prefer cooking soup and stew in a Dutch Oven.

Recipe Variations

• Instead of using frozen sweet corn, grill fresh sweet corn and cut it off the cobb to give more of an authentic street corn flavor!
• To make this dish vegetarian, do not add in chicken breast and swap the chicken broth for vegetable stock.
• For a heartier soup, add in cannellini beans or any white beans.
• Green bell pepper, extra cubed potatoes, or cauliflower would also be great additions to this soup recipe.

If you love the flavors of Mexican Street Corn, make sure you try my take on a Dairy-Free Mexican Street Corn! It's a great way to use sweet summer corn.

Serving Suggestions

I like serving this cozy soup in large bowls with lime wedges, black pepper, jalapeno slices, and fresh cilantro.

You can also sprinkle dairy-free feta or cotija cheese on top which is traditionally served with Mexican Street Corn!

To add a little crunch, serve with tortilla chips on the side or sprinkle on top of each bowl.

How to store leftovers

Store leftover soup in an airtight container in the refrigerator for 3-4 days.

You can also transfer half of the soup into a freezer safe container. Freeze up to 3 months!

More soup recipes!

After you make this Mexican Street Corn Soup, make sure to leave a comment & rate the recipe!

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