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A creamy, smoky soup inspired by Mexican elote street corn, featuring fire-roasted corn, shredded chicken, warm spices, and finished with sour cream, lime, and queso fresco.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced (leave seeds in if you like it spicy)
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen if preferred)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili 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 (for garnish)

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add diced red onion and diced jalapeño (seeded if desired) and cook, stirring occasionally, until onion is translucent, about 3-4 minutes.
  3. Add minced garlic and cook about 30 seconds until fragrant.
  4. If using canned corn, drain it well.
  5. Add chicken breasts, fire-roasted corn (or drained frozen/canned corn), and diced green chiles to the pot.
  6. Sprinkle in Tajín, ground cumin, chili powder, salt, and black pepper; stir to combine.
  7. Pour in chicken stock and bring the pot to a boil over high heat.
  8. Once boiling, reduce heat to a gentle simmer, cover, and cook about 25 minutes until the chicken is cooked through and tender.
  9. Remove the cooked chicken breasts to a cutting board and shred them with two forks while still warm.
  10. Return the shredded chicken to the pot and stir to combine.
  11. Reduce heat to low and slowly stir in sour cream or Greek yogurt and shredded Monterey Jack cheese until the soup is creamy and smooth; avoid boiling.
  12. Stir in fresh lime juice and chopped cilantro and simmer gently 2–3 minutes to warm and melt the cheese.
  13. Taste and adjust seasoning (salt, lime, Tajín) as needed.
  14. Ladle soup into bowls and top with crumbled queso fresco, extra Tajín if desired, and serve with lime wedges.

Notes

Use fire-roasted corn for authentic smoky flavor; if unavailable, add smoked paprika to mimic the smokiness., Adjust jalapeño seeds to control spiciness., Use full-fat dairy to avoid curdling and maintain creamy texture., Shred chicken while warm for easier shredding and better soup texture., To freeze, omit sour cream, yogurt, and cheese; add dairy fresh upon reheating., Vegetarian and vegan substitutions include replacing chicken with beans or vegetables and using coconut cream or plant-based yogurt and vegan cheese., Tajín can be substituted with a mix of chili powder, lime zest, salt, and smoked paprika for similar flavor., Serve with tortilla chips, cornbread, avocado slices, or a lime vinaigrette salad.

Nutrition

Find it online: https://mamapantry.com/mexican-street-corn-soup/