Name: Mexican Street Corn Soup: A Cozy Twist on Classic Elote
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Ingredients: Olive Oil (1 tbsp) The olive oil will serve as the base for sautéing the onions, garlic, and jalapeños. It adds a subtle richness and helps bring out the flavors of the other ingredients.; Red Onion (1 small) Red onion adds sweetness and a mild sharpness to the soup. It cooks down to a tender texture that adds depth to the flavor profile of the soup.; Jalapeño (1 medium) The jalapeño provides a moderate amount of heat and a slight fruity flavor that complements the richness of the soup. Adjust the amount based on your preferred spice level.; Garlic (3 cloves, minced) Garlic is essential for any savory dish, and in this recipe, it enhances the overall depth of flavor, adding a savory punch to the base of the soup.; Boneless, Skinless Chicken Breasts (2 – 12 oz each) The chicken breasts are a key ingredient in making the soup hearty and satisfying. They’ll be shredded into bite-sized pieces, adding protein and a tender texture.; Fire-Roasted Corn (1 – 12 oz package) Fire-roasted corn is the star of this soup. It adds smoky, charred flavor that mimics the essence of street corn. If you can’t find fire-roasted corn, you can use regular frozen corn, but it won’t have the same depth of flavor. You can also grill fresh corn to achieve that fire-roasted taste.; Diced Green Chiles (1 – 4 oz can) Green chiles contribute a mild heat and a slightly tangy flavor. They add an extra layer of complexity to the soup without overwhelming the other ingredients.; Tajín Seasoning (1 tbsp) Tajín seasoning is a flavorful combination of chili powder, lime, and salt. It’s the perfect seasoning to add a little tangy kick to the soup and echo the flavors of traditional elote.; Ground Cumin (2 tsp) Cumin is another essential spice in Mexican cuisine. It has a warm, earthy flavor that adds a bit of smokiness and richness to the soup.; Chili Powder (2 tsp) Chili powder brings a deep, savory heat to the soup, enhancing the overall flavor without making it overwhelmingly spicy.; Table Salt (½ tsp) Salt is necessary to balance and enhance the flavors of the soup, bringing all the ingredients together.; Ground Black Pepper (¼ tsp) Pepper adds a hint of spice and a touch of warmth that complements the other seasonings in the soup.; Chicken Stock or Broth (4 cups or 32 oz) The chicken stock is the base of the soup, providing richness and depth of flavor. You can use low-sodium chicken broth for a lighter version or regular broth for a fuller taste.; Sour Cream or Greek Yogurt (2 cups) The sour cream (or Greek yogurt, for a healthier alternative) adds creaminess to the soup. It creates a luscious, velvety texture that makes each spoonful feel like a comforting indulgence.; Monterey Jack Cheese (½ cup, shredded) Monterey Jack cheese adds a mild, creamy flavor that melts beautifully into the soup. It enhances the soup’s richness without overpowering the other flavors.; Lime Juice (from 1 lime) Lime juice provides the necessary tang and brightness to balance the richness of the sour cream and cheese. It’s the finishing touch that really brings all the flavors to life.; Cilantro (¼ cup, chopped) Cilantro adds a burst of fresh, herbaceous flavor that complements the richness of the soup. It also adds a pop of color, making the dish even more visually appealing.; Queso Fresco (½ cup, crumbled) Queso fresco is a mild, crumbly cheese that’s typically used to garnish Mexican dishes. It adds a salty, creamy element that finishes the soup beautifully.; Lime Wedges and Chopped Cilantro (for garnish) These garnishes are optional, but they elevate the presentation and add an extra layer of flavor when served.

Ingredients

Olive Oil (1 tbsp)
The olive oil will serve as the base for sautéing the onions, garlic, and jalapeños. It adds a subtle richness and helps bring out the flavors of the other ingredients.
Red Onion (1 small)
Red onion adds sweetness and a mild sharpness to the soup. It cooks down to a tender texture that adds depth to the flavor profile of the soup.
Jalapeño (1 medium)
The jalapeño provides a moderate amount of heat and a slight fruity flavor that complements the richness of the soup. Adjust the amount based on your preferred spice level.
Garlic (3 cloves, minced)
Garlic is essential for any savory dish, and in this recipe, it enhances the overall depth of flavor, adding a savory punch to the base of the soup.
Boneless, Skinless Chicken Breasts (2 – 12 oz each)
The chicken breasts are a key ingredient in making the soup hearty and satisfying. They’ll be shredded into bite-sized pieces, adding protein and a tender texture.
Fire-Roasted Corn (1 – 12 oz package)
Fire-roasted corn is the star of this soup. It adds smoky, charred flavor that mimics the essence of street corn. If you can’t find fire-roasted corn, you can use regular frozen corn, but it won’t have the same depth of flavor. You can also grill fresh corn to achieve that fire-roasted taste.
Diced Green Chiles (1 – 4 oz can)
Green chiles contribute a mild heat and a slightly tangy flavor. They add an extra layer of complexity to the soup without overwhelming the other ingredients.
Tajín Seasoning (1 tbsp)
Tajín seasoning is a flavorful combination of chili powder, lime, and salt. It’s the perfect seasoning to add a little tangy kick to the soup and echo the flavors of traditional elote.
Ground Cumin (2 tsp)
Cumin is another essential spice in Mexican cuisine. It has a warm, earthy flavor that adds a bit of smokiness and richness to the soup.
Chili Powder (2 tsp)
Chili powder brings a deep, savory heat to the soup, enhancing the overall flavor without making it overwhelmingly spicy.
Table Salt (½ tsp)
Salt is necessary to balance and enhance the flavors of the soup, bringing all the ingredients together.
Ground Black Pepper (¼ tsp)
Pepper adds a hint of spice and a touch of warmth that complements the other seasonings in the soup.
Chicken Stock or Broth (4 cups or 32 oz)
The chicken stock is the base of the soup, providing richness and depth of flavor. You can use low-sodium chicken broth for a lighter version or regular broth for a fuller taste.
Sour Cream or Greek Yogurt (2 cups)
The sour cream (or Greek yogurt, for a healthier alternative) adds creaminess to the soup. It creates a luscious, velvety texture that makes each spoonful feel like a comforting indulgence.
Monterey Jack Cheese (½ cup, shredded)
Monterey Jack cheese adds a mild, creamy flavor that melts beautifully into the soup. It enhances the soup’s richness without overpowering the other flavors.
Lime Juice (from 1 lime)
Lime juice provides the necessary tang and brightness to balance the richness of the sour cream and cheese. It’s the finishing touch that really brings all the flavors to life.
Cilantro (¼ cup, chopped)
Cilantro adds a burst of fresh, herbaceous flavor that complements the richness of the soup. It also adds a pop of color, making the dish even more visually appealing.
Queso Fresco (½ cup, crumbled)
Queso fresco is a mild, crumbly cheese that’s typically used to garnish Mexican dishes. It adds a salty, creamy element that finishes the soup beautifully.
Lime Wedges and Chopped Cilantro (for garnish)
These garnishes are optional, but they elevate the presentation and add an extra layer of flavor when served.

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Instructions

Prepare the Base
Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the small red onion and jalapeño, sautéing for 3 to 4 minutes until the onion is softened and fragrant. Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to release its aroma.
Cook the Chicken
Add the chicken breasts to the pot, along with the fire-roasted corn and green chiles. Stir in the Tajín seasoning, ground cumin, chili powder, salt, and pepper. Mix everything together to evenly coat the chicken and vegetables with the spices.
Simmer the Soup
Pour in the chicken stock and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer, cover the pot, and let it cook for 25 minutes. This allows the flavors to meld and the chicken to cook through.
Shred the Chicken
After 25 minutes, carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine.
Add Creaminess
Stir in the sour cream (or Greek yogurt) and shredded Monterey Jack cheese. Continue to simmer the soup on low heat for an additional 3 minutes, allowing the cheese to melt and the soup to become rich and creamy.
Add Lime and Cilantro
Stir in the lime juice and chopped cilantro. The lime juice will add a fresh, tangy kick, while the cilantro provides a pop of color and flavor.
Serve and Garnish
Ladle the soup into bowls and top with crumbled queso fresco, additional cilantro, and lime wedges for garnish. Serve immediately and enjoy!

Notes

Corn Variations:
- If you can’t find fire-roasted corn, you can grill fresh corn on the cob and cut the kernels off. This will give you that smoky flavor you’re looking for.
- You can also use frozen corn if fresh corn isn’t in season. Just sauté it in a pan to get a little char before adding it to the soup.
Adjusting the Spice Level:
- For a milder version, use fewer jalapeños or remove the seeds before adding them to the soup.
- If you like more heat, add extra jalapeño or toss in a pinch of cayenne pepper or extra chili powder.
Make It Vegetarian:
- Skip the chicken and replace it with beans (black beans or pinto beans work well) for a vegetarian version. This will still give you a hearty soup with plenty of flavor.
Creamy Texture:
- If you want your soup to be extra creamy, you can blend a portion of it using an immersion blender. This will give the soup a smooth texture while still keeping some corn chunks for added texture.

Author: Rosa
Prep Time: 15 mins
Cook Time: 33 mins