Description
This Mexican Street Corn Soup brings all the flavors of elote into a hearty and comforting dish. Loaded with fire-roasted corn, tender chicken, and rich spices, it’s creamy, zesty, and satisfying any time of year.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh 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 (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add diced red onion and jalapeño. Cook until onions soften, about 3–4 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add chicken breasts, fire-roasted corn, and diced green chiles to the pot.
5. Season with Tajín, cumin, chili powder, salt, and black pepper.
6. Pour in chicken stock and bring to a boil.
7. Reduce heat, cover, and simmer for 25 minutes until chicken is cooked through.
8. Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup.
9. Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro.
10. Simmer for another 3 minutes on low until creamy and well combined.
11. Ladle soup into bowls and top with crumbled queso fresco. Serve immediately.
Notes
If fire-roasted corn isn’t available, substitute with fresh or frozen corn.
Use full-fat sour cream or Greek yogurt for best texture and flavor.
Add jalapeño seeds or hot sauce for extra heat.
For a dairy-free version, substitute with plant-based yogurt and cheese.