Mexican Street Corn Soup
A creamy, comforting, and flavor-packed soup inspired by authentic Mexican street corn (Elote). Made with tender chicken, fire-roasted corn, smoky spices, and a tangy lime finish, this cozy soup is perfect for lunch or dinner any time of the year.
Ingredients:
1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, diced
3 cloves garlic, minced
2 (12 oz) skinless, boneless chicken breasts
1 (12 oz) package fire-roasted frozen corn (or fresh/frozen corn)
1 (4 oz) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp salt
¼ tsp ground black pepper
4 cups chicken stock (or low-sodium broth)
2 cups full-fat sour cream (or Greek yogurt)
½ cup shredded Monterey Jack cheese
Juice of 1 lime
¼ cup chopped fresh cilantro
½ cup crumbled queso fresco
Lime wedges & extra cilantro for garnish
Directions:
1. Heat olive oil in a large pot over medium heat. Add diced onion and jalapeño, cooking until softened (about 5 minutes). Stir in garlic and cook for 1 minute.
2. Add chicken breasts, fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper. Pour in chicken stock. Bring to a boil, then reduce to simmer for 15–20 minutes, until chicken is fully cooked.
3. Remove chicken, shred with two forks, and return to the pot.
4. Stir in sour cream (or Greek yogurt) and Monterey Jack cheese until smooth and creamy. Do not boil.
5. Add lime juice and fresh cilantro. Serve hot, topped with queso fresco, lime wedges, and extra cilantro.
Nutritional Information:
Prep Time: 10 mins
Cook Time: 30 mins
Total: 40 mins
Servings: 6
Calories: ~350 kcal per serving
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