Description
This Mexican Street Corn Soup is a creamy, flavorful twist on classic elote. Featuring fire-roasted corn, tender chicken, and a blend of spices, it’s garnished with lime, cilantro, and crumbled queso fresco for the perfect cozy, weeknight meal.
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
- In a large pot, heat olive oil over medium heat. Add diced red onion and jalapeño, sauté 3–4 minutes until softened.
- Add minced garlic and cook 1 minute more.
- Add chicken breasts and cook until lightly browned on all sides.
- Stir in fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock and bring to a gentle boil. Reduce heat and simmer 20 minutes until chicken is fully cooked.
- Remove chicken and shred it with two forks, then return to the pot.
- Reduce heat to low and stir in sour cream (or Greek yogurt) and shredded Monterey Jack until fully incorporated.
- Finish with lime juice, chopped cilantro, and crumbled queso fresco before serving.
Notes
- For extra heat, keep jalapeño seeds or add a dash of hot sauce.
- Leftovers store well in the fridge for 3 days and can be reheated gently.
- Optional toppings: tortilla strips or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-Inspired