Description
Inspired by elote, this cozy Mexican Street Corn Soup delivers all the bold, zesty flavors of the beloved street food in a comforting, creamy bowl. Made with fire-roasted corn, tender chicken, and rich sour cream, it’s finished with cheese, lime, and cilantro for the perfect flavorful finish.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 medium jalapeño, chopped
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh/grilled corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and additional cilantro for garnish
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chopped red onion and jalapeño; sauté for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Add chicken breasts, corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove chicken, shred into bite-sized pieces, and return to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 more minutes until creamy and heated through.
- Serve hot, topped with crumbled queso fresco, lime wedges, and extra cilantro.
Notes
- Fire-roasted corn adds a smoky, charred flavor. Grill fresh corn or use a cast iron skillet to replicate if not available frozen.
- To make it dairy-free, use plant-based yogurt and cheese alternatives.
- For a vegetarian version, omit chicken and use veggie broth.
- This soup thickens as it sits—add more broth to adjust consistency if reheating.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 465
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg
