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Creamy Elote Street Corn Soup Recipe with Jalapeño and Crispy Tortilla Strips

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A comforting and flavorful creamy elote street corn soup with smoky corn, spicy jalapeño, and crispy tortilla strips, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (about 600g / 21 oz)
  • 1 medium jalapeño, seeded and finely chopped
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (950 ml / 4 cups)
  • 1 cup heavy cream (240 ml)
  • ½ cup crumbled queso fresco or cotija cheese (about 60g / 2 oz)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1 lime, juiced
  • Salt and pepper to taste
  • 4 corn tortillas, cut into thin strips
  • 1 cup vegetable or canola oil (for frying)
  • A handful of chopped cilantro (optional, for garnish)

Instructions

  1. Cut 4 corn tortillas into thin strips about ¼ inch wide.
  2. Heat 1 cup vegetable oil in a skillet over medium-high heat until shimmering but not smoking.
  3. Fry tortilla strips in batches for 2-3 minutes until golden and crispy. Drain on paper towels, sprinkle lightly with salt, and set aside.
  4. In a large pot over medium heat, melt 2 tablespoons unsalted butter.
  5. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
  6. Stir in minced garlic and chopped jalapeño; cook another 1-2 minutes to release flavors.
  7. Add 4 cups corn kernels, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Cook for 5 minutes, stirring occasionally, until corn starts to brown slightly.
  8. Pour in 4 cups chicken or vegetable broth. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
  9. Use an immersion blender to puree about half the soup until smooth but still slightly chunky (about 1-2 minutes).
  10. Stir in 1 cup heavy cream and ½ cup crumbled queso fresco or cotija cheese. Heat gently for 3-4 minutes, stirring until cheese melts slightly.
  11. Season with salt and pepper to taste. Add a squeeze of fresh lime juice.
  12. Ladle soup into bowls, top generously with crispy tortilla strips and chopped cilantro if desired. Serve immediately.

Notes

Do not skip browning the corn to add a toasty flavor. Adjust jalapeño seeds to control heat. Blend only half the soup for creamy texture with some corn bite. Add crispy tortilla strips just before serving to maintain crunch. For a lighter option, bake tortilla strips at 400°F for 10-15 minutes instead of frying. Vegan and dairy-free substitutions include using olive oil, vegetable broth, coconut milk, and vegan cheese.

Nutrition

Keywords: elote, street corn soup, creamy corn soup, jalapeño soup, tortilla strips, Mexican soup, comfort food, easy soup recipe

Find it online: https://milacook.com/creamy-elote-street-corn-soup-recipe-with-jalape-n-o-and-crispy-tortilla-strips-easy-and-delicious/