Mexican Street Corn Soup captures the smoky, spicy, tangy essence of elote—classic Mexican street corn—in a creamy, comforting bowl that’s loaded with fire-roasted corn, tender shredded chicken, and bold seasonings like Tajín and cumin. This hearty soup blends charred corn kernels with a velvety base of sour cream and Monterey Jack, finished with fresh lime, cilantro, and queso fresco for that authentic street-food vibe you can enjoy any night of the week. It’s quick to simmer on the stovetop, makes generous portions for family dinners or meal prep, and delivers around 465 calories per serving with a satisfying mix of protein, carbs, and fats.
Ingredients
- 1 tbsp. olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (such as Birds Eye) or fresh corn kernels
- 1 (4 oz.) can diced green chiles, undrained
- 1 tbsp. Tajín seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp. table salt
- 1/4 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
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
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