Description
A creamy, smoky‑spiced soup that brings the flavors of Mexican street corn (elote) into a comforting bowl, with tender chicken, corn, lime, and tangy cream.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz) boneless, skinless chicken breasts
- 1 (12 oz) package fire‑roasted frozen corn (or fresh corn)
- 1 (4 oz) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ 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
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium‑high heat. Add the diced red onion and jalapeño, cooking until the onions soften (about 3‑4 minutes). Add the minced garlic and cook another 30 seconds until fragrant.
- Add the chicken breasts, fire‑roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, until the chicken is fully cooked and flavors meld.
- Remove the chicken breasts and shred them using two forks into bite‑sized pieces. Return the shredded chicken to the pot.
- Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low for another 3 minutes, stirring until well combined and creamy.
- Ladle the soup into bowls and garnish with crumbled queso fresco. Serve with extra lime wedges and optional tortilla chips, avocado, or cilantro.
Notes
- If you can’t find fire‑roasted frozen corn, use regular frozen or fresh corn (smokiness will be less pronounced).
- For a lighter version, substitute Greek yogurt for sour cream or use lower‑fat dairy.
- For more heat, leave jalapeño seeds in or add hot sauce / crushed red pepper; for less heat, use poblano or bell pepper instead.
- To make vegetarian/vegan: omit chicken and use black beans, chickpeas, or tofu; replace dairy with plant‑based yogurt/cream and omit or substitute cheese.
- Soup may thicken when refrigerated — add a splash of broth or water when reheating.
Nutrition
- Calories: 350‑400 (approx)
- Protein: ≈ 25 g (approx)
