Easy Mexican Street Corn Soup
Smoky corn, creamy broth, and a splash of lime make this easy Mexican Street Corn Soup the coziest 40-minute comfort meal — inspired by classic elote and perfect for chilly nights.
Equipment
- Large pot or Dutch oven To cook and simmer the soup evenly.
- cutting board For chopping vegetables and chicken.
- Chef’s knife For prepping aromatics and garnishes.
- Wooden spoon For stirring the soup gently.
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 3 cups fire-roasted corn (frozen or canned)
- 1 can diced green chiles
- 1 tsp Tajín
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 4 cups chicken broth
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1 lime, juiced
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño, and cook until soft and translucent. Stir in minced garlic and cook for one more minute until fragrant.
- Add chicken, corn, and diced green chiles. Sprinkle with Tajín, cumin, chili powder, salt, and pepper. Stir well to coat everything evenly in the warm spices.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer until the chicken is cooked through and tender, about 25 minutes.
- Remove the chicken, shred with two forks, then return it to the pot. Stir gently to combine and soak up the broth’s smoky richness.
- Stir in sour cream and cheese until melted and smooth. Add lime juice to brighten the flavors before serving.
Notes
To make this soup vegetarian, use vegetable broth and skip the chicken. For a smoky kick, roast your corn before adding it in.