Description
A creamy, smoky, and tangy soup that transforms all the iconic flavors of Mexican street corn (elote) into a comforting, one-pot meal with tender chicken.
Ingredients
Scale
- 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
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin 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
- 2 cups full-fat sour cream
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro, plus more for garnish
- 1/2 cup crumbled queso fresco for garnish
- lime wedges for serving
Instructions
- In a large pot, heat oil and sauté onion and jalapeño until soft. Add garlic and cook 30 seconds.
- Add chicken, corn, green chiles, and all spices. Stir to coat.
- Pour in chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 25 mins.
- Remove chicken, shred with forks, and return to pot.
- Off heat, stir in sour cream, Monterey Jack, lime juice, and cilantro until creamy. Warm on low for 3 mins.
- Serve topped with queso fresco, extra cilantro, and lime wedges.
Notes
For a lighter version, use full-fat Greek yogurt instead of sour cream. Soup thickens as it cools; thin with extra broth when reheating.
Keywords: mexican street corn soup, elote soup, creamy chicken corn soup, easy one pot soup, mexican soup recipe
