Description
This Mexican Street Corn Soup brings all the flavors of classic elote into a creamy, smoky, comforting bowl filled with fire-roasted corn, tender chicken, bold spices, and a smooth, tangy finish from lime and sour cream.
Ingredients
1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 boneless, skinless chicken breasts (12 oz total)
1 (12 oz) package fire-roasted frozen corn
1 (4 oz) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp finely ground black pepper
4 cups chicken stock or low-sodium chicken broth
2 cups sour cream or full-fat Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Instructions
Heat olive oil in a large pot over medium-high heat. Sauté onion and jalapeño until softened, about 3–4 minutes. Add garlic and cook for 30 seconds.
Add chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
Pour in chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
Remove chicken, shred it with two forks, then return it to the pot.
Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for 3 minutes until creamy.
Ladle into bowls and top with crumbled queso fresco.
Notes
Fire-roasted corn adds smoky flavor, but regular frozen or fresh corn works.
Greek yogurt can replace sour cream for a lighter option.
Keep jalapeño seeds or add hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican