Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Oil (for sautéing); 1 small onion, diced; 1 jalapeño, finely diced (seeds removed for less heat); 2–3 cloves garlic, minced; 1 lb boneless skinless chicken breasts or thighs; 3 cups fire-roasted corn (frozen or fresh); 1 (4 oz) can diced green chiles; 1 tsp Tajín seasoning (or chili-lime seasoning); 1 tsp ground cumin; 1/2 tsp chili powder; Salt & black pepper, to taste; 4 cups chicken stock; 3/4 cup sour cream (full-fat recommended); 1 cup shredded Monterey Jack cheese; Juice of 1 lime; 1/4 cup chopped fresh cilantro; Queso fresco, crumbled (for garnish); Extra lime wedges and cilantro (optional for serving)

Description

This Mexican Street Corn Soup is a creamy, comforting, one-pot wonder inspired by elote! Made with fire-roasted corn, cheese, sour cream, and zesty lime, it captures all the bold, smoky flavors of your favorite street corn in soup form. Packed with protein and customizable heat, it’s perfect for cozy weeknights, meal prep, or feeding a hungry crowd.

Ingredients

Oil (for sautéing)
1 small onion, diced
1 jalapeño, finely diced (seeds removed for less heat)
2–3 cloves garlic, minced
1 lb boneless skinless chicken breasts or thighs
3 cups fire-roasted corn (frozen or fresh)
1 (4 oz) can diced green chiles
1 tsp Tajín seasoning (or chili-lime seasoning)
1 tsp ground cumin
1/2 tsp chili powder
Salt & black pepper, to taste
4 cups chicken stock
3/4 cup sour cream (full-fat recommended)
1 cup shredded Monterey Jack cheese
Juice of 1 lime
1/4 cup chopped fresh cilantro
Queso fresco, crumbled (for garnish)
Extra lime wedges and cilantro (optional for serving)

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat oil over medium heat. Add onion and jalapeño; cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Build the Base: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Stir well.
Simmer: Pour in chicken stock. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
Shred Chicken: Remove the chicken, shred it, and return it to the pot.
Make it Creamy: Stir in sour cream, cheese, lime juice, and cilantro. Simmer for another 5 minutes until cheese is fully melted and soup is creamy.
Serve: Ladle into bowls and garnish with queso fresco, more cilantro, and lime wedges.

Notes

Use vegetable stock and skip the chicken for a vegetarian version.
Want it spicier? Add hot sauce or keep the jalapeño seeds.
Rotisserie chicken is a great shortcut—just add it in step 4.
Grill or sear plain corn to replicate that fire-roasted flavor if you don’t have frozen fire-roasted corn.
For a smoother soup, blend part of the soup before adding cheese and sour cream.