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I came up with this soup recipe when I was craving the corn I used to get from street vendors in Mexico. The smoky corn mixed with all those creamy toppings in a warm bowl of soup brings back so many memories. My family asks for this all the time now especially on chilly evenings.
Why My Family Loves This Soup
This soup has become our go-to comfort meal. It's super easy to throw together and has that perfect balance of sweet corn and spicy kick. My kids love adding their own toppings just like they would with street corn. Plus it makes the whole house smell amazing while it's cooking.
Grab These From Your Kitchen
- A splash of oil any kind works fine
- One small onion chopped up tiny
- A jalapeño I take out the seeds so it's not too spicy
- Two garlic cloves minced up
- Two chicken breasts thighs work great too
- Two cups of fire roasted corn from the can or freezer is fine
- A can of green chiles the small one
- Tajín seasoning just a teaspoon
- Some cumin and chili powder a teaspoon each
- Chicken stock four cups
- Sour cream half a cup of the full fat kind
- Shredded Monterey Jack about a cup
- Fresh lime juice from about one lime
- Fresh cilantro chopped up
- For topping: queso fresco lime wedges and extra cilantro if you want
Let's Cook
- Start With The Basics
- Get your pot hot and cook those onions and jalapeños in oil until they're soft. Toss in the garlic just for a minute.
- Time For Everything Else
- Put in your chicken corn chiles and all those spices. Give it a good stir to coat everything.
- Let It Simmer
- Pour in your stock let it come to a boil then turn it down and let it cook covered for about 25 minutes.
- Shred That Chicken
- Take the chicken out and shred it up I just use two forks. Put it back in the pot.
- Make It Creamy
- Now stir in your sour cream cheese lime juice and cilantro. Let it cook just a few more minutes until the cheese melts.
- Time to Eat
- Fill up your bowls and top with all the good stuff.
Switch Things Up
My vegetarian friend makes this with veggie stock and tofu it's really good that way too. Sometimes I throw in shrimp instead of chicken. My kids love it when I put crispy tortilla strips on top and my husband always adds extra hot sauce to his bowl.
Make It Your Way
When I'm feeling fancy I use chipotle powder gives it a nice smoky taste. If you can't find fire roasted corn just toast regular corn in a pan until it gets some color. Sometimes I throw in black beans to make it more filling.
Some Helpful Tips
Get everything ready before you start cooking it makes things so much easier. Don't let the soup boil after you add the sour cream or it'll get funny looking. I like to shred the chicken while it's hot way easier that way.
Serving It Up
I love serving this with warm tortillas for dunking. My kids always fight over who gets the most queso fresco on top. Don't forget the lime wedges they really make all the flavors pop.
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Making It Perfect
Take out those jalapeño seeds if you're worried about heat. You can always add more Tajín if you want it spicier later. Sometimes I use crème fraîche instead of sour cream makes it extra rich.
Saving For Later
This soup keeps well in the fridge for about 5 days. Just warm it up slowly on the stove and stir it now and then. I don't freeze it though the cream gets weird when it thaws.
Frequently Asked Questions
- → What if I can't find fire-roasted corn?
- Regular frozen corn works fine, or grill fresh corn until charred. You can also pan-sear corn kernels in a cast iron skillet to get that roasted flavor.
- → Can I make this vegetarian?
- Skip the chicken and use vegetable broth instead of chicken stock. The corn and spices still give great flavor, and you can add extra vegetables like bell peppers.
- → What's a substitute for Tajin seasoning?
- Mix chili powder, lime zest, and salt as a quick substitute. The key is getting that citrusy-spicy flavor that Tajin adds.
- → Can I make this ahead?
- Make it up to 2 days ahead but add the dairy when reheating. The soup base freezes well without the sour cream and cheese.
- → Why is my soup too thick or thin?
- Sour cream thickness varies by brand. Add more broth if too thick, or simmer longer if too thin. The soup will also thicken as it cools.
Conclusion
A delicious Mexican-inspired soup that transforms classic street corn (elote) into a comforting, creamy dish. Featuring fire-roasted corn, tender chicken, and a blend of authentic Mexican spices, this soup captures the vibrant flavors of street food in a warming, hearty recipe.