Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced red onion and jalapeño, stirring occasionally as they soften and the onion turns translucent, which takes about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper, stirring everything together to coat evenly and let the flavors bloom for a minute. Pour in the chicken stock, bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 25 minutes, allowing the chicken to poach fully and the corn to infuse the broth with smoky sweetness.
Carefully remove the chicken breasts to a cutting board, letting the soup continue simmering uncovered. Shred the chicken into bite-sized pieces using two forks—it should pull apart easily—then return the shreds to the pot, stirring to distribute. Lower the heat further and stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer gently for another 3 minutes, just until the dairy melts into a creamy emulsion without curdling, creating that signature elote richness.
Ladle the hot soup into bowls and top each serving generously with crumbled queso fresco, a lime wedge, and extra chopped cilantro. The queso adds a salty, crumbly contrast while the lime brightens every spoonful. Serve immediately with warm tortillas or crusty bread on the side for dipping into the velvety broth.
This soup transforms simple pantry staples into a restaurant-worthy dish where the fire-roasted corn delivers charred depth, the Tajín brings tangy heat, and the creamy finish ties it all together in pure comfort. Each bowl offers tender chicken suspended in a spiced corn chowder that’s both familiar and exciting, evoking summer street carts even on the coldest days. With about 25 grams of protein per serving, it satisfies as a full meal while the fiber from corn keeps it balanced and filling.
Why You’ll Love This Recipe
Mexican Street Corn Soup stands out for its effortless one-pot method that builds layers of flavor without hours of tending—start to finish in under 45 minutes, perfect for busy weeknights or last-minute company. The fire-roasted corn mimics elote’s smoky char without firing up the grill, while Tajín and lime replicate that addictive street-corn zing in soup form, making it more approachable than assembling corn on the cob. It’s naturally gluten-free and easily scales for crowds, with leftovers reheating beautifully as the flavors deepen overnight.
Versatility shines here: swap Greek yogurt for sour cream if you want a tangier profile, or blend a portion of the soup for extra creaminess without extra thickeners. The chicken adds heartiness, but vegetarians can omit it and boost with extra corn or potatoes for substance. Nutrition-wise, one serving packs 31 grams of fat for richness, 21 grams of carbs mostly from corn, and key nutrients like vitamin C from lime and chiles, plus calcium from the cheeses.
Families rave about the toppings bar—let everyone customize with avocado, tortilla strips, or extra jalapeños for fun, interactive meals that feel festive. Compared to heavier cream soups, this leans lighter yet indulgent, with the cilantro and lime cutting through the dairy for freshness. It’s become a staple in homes craving Mexican comfort without the fuss of tacos or enchiladas.
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