Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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 full-fat Greek yogurt; ½ cup shredded Monterey Jack cheese; Juice of one lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco

Description

A bright, creamy soup that tastes like elote in a bowl, featuring roasted corn, tender chicken, lime, and creamy cheese.

Ingredients

Scale

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 full-fat Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

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Instructions

Heat oil in a large pot or Dutch oven over medium-high heat.
Add diced red onion and jalapeño. Cook until the onion softens, about 3–4 minutes.
Add minced garlic and cook 30 seconds until fragrant.
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot.
Season with Tajín, cumin, chili powder, salt, and black pepper. Stir to combine.
Pour in the chicken stock. Bring to a boil.
Reduce heat to a simmer. Cover and cook for 25 minutes, until the chicken is fully cooked.
Remove the chicken breasts. Shred them with two forks into bite-sized pieces.
Return shredded chicken to the pot. Stir to mix.
Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro.
Simmer on low for 3 more minutes until the soup is creamy and well combined.
Ladle into bowls and top with crumbled queso fresco before serving.

Notes

Serve hot with extra cilantro, lime wedges, and warm tortillas or crusty bread. For a fuller meal, serve with a simple salad or black bean side.

Prep Time: 15
Cook Time: 30
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg