Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Cuisine: Mexican
Ingredients: 1 tbsp (15 ml) olive oil; 1 small red onion, diced; 1 medium jalapeño, diced; 3 garlic cloves, minced; 2 x 12 oz (340 g) skinless, boneless chicken breasts; 1 x 12 oz (340 g) package fire-roasted frozen corn (or fresh/frozen corn); 1 x 4 oz (113 g) can diced green chiles; 1 tbsp (6 g) Tajín seasoning; 2 tsp (4 g) ground cumin; 2 tsp (4 g) chili powder; ½ tsp (3 g) salt; ¼ tsp (1 g) ground black pepper; 4 cups (960 ml) chicken stock or low-sodium chicken broth; 2 cups (480 g) full-fat sour cream or Greek yogurt; ½ cup (60 g) shredded Monterey Jack cheese; Juice of 1 lime; ¼ cup (15 g) chopped cilantro; ½ cup (60 g) crumbled queso fresco; Lime wedges and chopped cilantro, for garnish

Description

A creamy, zesty, and comforting soup inspired by Mexican street corn (elote). Packed with fire-roasted corn, shredded chicken, cheese, lime, and spices, it transforms bold street flavors into a hearty one-pot meal that’s perfect for weeknights or cozy family dinners.

Ingredients

Scale

1 tbsp (15 ml) olive oil
1 small red onion, diced
1 medium jalapeño, diced
3 garlic cloves, minced
2 x 12 oz (340 g) skinless, boneless chicken breasts
1 x 12 oz (340 g) package fire-roasted frozen corn (or fresh/frozen corn)
1 x 4 oz (113 g) can diced green chiles
1 tbsp (6 g) Tajín seasoning
2 tsp (4 g) ground cumin
2 tsp (4 g) chili powder
½ tsp (3 g) salt
¼ tsp (1 g) ground black pepper
4 cups (960 ml) chicken stock or low-sodium chicken broth
2 cups (480 g) full-fat sour cream or Greek yogurt
½ cup (60 g) shredded Monterey Jack cheese
Juice of 1 lime
¼ cup (15 g) chopped cilantro
½ cup (60 g) crumbled queso fresco
Lime wedges and chopped cilantro, for garnish

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Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, cook 3–4 minutes until softened.
Add garlic and sauté 30 seconds until fragrant.
Add chicken breasts, corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and pepper. Stir to coat.
Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer 25 minutes until chicken is cooked through.
Remove chicken, shred it, and return to the pot.
Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low 3 minutes until creamy.
Ladle into bowls, garnish with queso fresco, cilantro, and lime wedges.

Notes

Fire-roasted corn adds smoky flavor, but regular corn works.

For spicier soup, keep jalapeño seeds or use serrano peppers.

Stir in cream off heat to prevent curdling.

Blend a cup of soup and return it for a thicker texture.

Great with tortillas, quesadillas, or an avocado salad.

Prep Time: 15 minutes
Cook Time: 33 minutes
Category: Soup / Main Course
Method: Stovetop / One Pot
Cuisine: Mexican