Mexican Street Corn Soup
A vibrant, creamy soup inspired by elote with smoky corn, zesty lime, and cheesy toppings. It’s a single-pot, 45-minute recipe combining tender chicken, fire-roasted corn, and tangy seasonings for a bold, comforting dish perfect for any season.
- Category: quick
Ingredients
1 tbsp. olive oil
1 small red onion, finely chopped
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
2 (12 oz.) skinless, boneless chicken breasts
1 (12 oz.) package fire-roasted frozen corn (or 3 cups fresh/canned)
1 (4 oz.) can diced green chiles
1 tbsp. Tajin seasoning (or chili-lime powder)
2 tsps. ground cumin
2 tsps. chile powder
1/2 tsp table salt
1/4 tsp freshly ground black pepper
4 cups low-sodium chicken stock
2 cups sour cream (or full-fat Greek yogurt)
1/2 cup shredded Monterey Jack cheese (or mild white Cheddar)
Juice of 1 lime
1/4 cup chopped cilantro
1/2 cup crumbled queso fresco
Lime wedges and extra cilantro for serving
Instructions
Heat olive oil in a large pot over medium-high. Sauté onion and jalapeno for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Cook chicken breasts in the pot for 5 minutes each side until browned and cooked through. Remove and dice, reserving 2 tbsp of liquid from the pot for flavor.
Stir in fire-roasted corn, green chiles, Tajin, cumin, chile powder, salt, pepper, and 2 tbsp reserved liquid. Add chicken stock and simmer 20 minutes.
Blend 2 cups of soup (and reserved chicken if using) in a blender until smooth. Return to pot and stir in sour cream, cheese, and lime juice until warmed through.
Serve in bowls topped with queso fresco, cilantro, lime wedges, and extra sour cream.