Description

This creamy Mexican Street Corn Soup brings bold elote flavors together with tender chicken, roasted corn, and warm spices in a comforting bowl perfect for any season.

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 (or full-fat Greek yogurt)

½ cup shredded Monterey Jack cheese

Juice of 1 lime

¼ cup chopped cilantro

½ cup crumbled queso fresco

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Instructions

Sauté the Aromatics
Heat olive oil in a large pot over medium-high heat. Add red onion and jalapeño; cook until softened (3–4 minutes). Add garlic and sauté for 30 seconds until fragrant.

Add Chicken and Seasonings
Add chicken breasts, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Stir to combine.

Simmer the Soup
Pour in chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until chicken is fully cooked.

Shred the Chicken
Remove chicken, shred with two forks, then return to the pot.

Make It Creamy
Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for 2–3 minutes until creamy and fully combined.

Garnish and Serve
Serve hot, topped with crumbled queso fresco and extra cilantro if desired.

Notes

Fire-Roasted Corn: Regular corn can be used, but fire-roasted adds great smoky depth.

Dairy Alternatives: Substitute Greek yogurt or dairy-free options to lighten or adapt the soup.

Extra Heat: Keep the jalapeño seeds or add hot sauce/red pepper flakes for more spice.

Vegetarian Version: Omit chicken and use veggie broth. Add black beans or diced zucchini for protein and texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Dinner, Comfort Food
Method: Stovetop
Cuisine: Mexican-Inspired