Quick Facts
Time: 30 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot, stovetop • Diet: Gluten-Free; Vegetarian option

Introduction

Taco Soup doesn’t have to be heavy to hit the spot—especially on nights when you want bold flavor fast. This Street Corn (Elote) Taco Soup borrows the chili-lime, cotija, and cilantro magic of elote and folds it into a silky, cozy broth packed with sweet corn pops and gentle heat. The result is a weeknight soup that’s creamy without feeling dense, bright without being thin, and flexible enough to fit chicken or vegetarian preferences. If you love the flavor of grilled corn with lime and spice, this is your bowl. Texture-wise, think creamy base with tender corn and beans, optional shredded chicken for extra protein, and a shower of toppings that make every spoonful lively. It’s perfect for families (toppings = fun), meal prep (reheats like a dream), and anyone craving a healthy taco soup that actually tastes like your favorite street corn stand.

If you’re building a rotation of Taco Soup recipes, this elote-inspired bowl earns a permanent spot.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: chicken or veggie stock; dairy-free options.
• Balanced flavor: lime brightness, cozy chili warmth, just-right salt.
• Great leftovers: reheats beautifully for lunches.

Taco Soup — Street Corn (Elote) Style, Weeknight-Ready

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

Bright, cozy taco soup that channels street-corn (elote) vibes—creamy (but not heavy), zesty with lime, and full of sweet corn pops, black beans, warm spices, and optional shredded chicken. Weeknight-easy, flexible, and fantastic with a shower of cotija, cilantro, tajín, and crunchy tortilla strips.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and minced (keep seeds for more heat)

• 2 tsp chili powder

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 tsp dried oregano

• 4 cups low-sodium chicken or vegetable stock

• 1 (14.5-oz) can fire-roasted diced tomatoes

• 3 cups corn kernels (fresh, frozen fire-roasted, or canned, drained)

• 1 (15-oz) can black beans, rinsed and drained

• 1/2 cup sour cream (or plain Greek yogurt)

• 3 oz crumbled cotija, plus more for topping

• 1–2 cups cooked shredded chicken (optional)

• 1 tbsp lime juice, plus wedges for serving

• Kosher salt and black pepper, to taste

• To finish: chopped cilantro, tajín or chili powder, thin jalapeño slices, tortilla strips

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Instructions

1. Heat oil in a heavy pot over medium. Sauté onion 3–4 minutes until translucent. Add garlic and jalapeño; cook 1 minute.

2. Stir in chili powder, cumin, smoked paprika, and oregano; bloom 30 seconds.

3. Add stock and tomatoes; bring to a gentle simmer. Stir in corn and black beans.

4. (Optional) Add shredded chicken; simmer 5–7 minutes to warm through.

5. Reduce heat to low. Temper dairy: whisk sour cream with a ladle of hot soup, then stir back in with cotija and lime juice.

6. Season with salt and pepper; add more lime or chili powder to taste.

7. Serve with cilantro, extra cotija, tajín, jalapeño, and tortilla strips. Let bowls sit 2 minutes so toppings mingle.

Notes

• Use low-sodium stock so you can season perfectly at the end.

• For vegetarian: use vegetable stock and skip chicken (add extra beans if you like).

• Ultra-creamy: blend 1–2 cups of soup and return to the pot (off heat).

• Storage: 3–4 days refrigerated. Freeze up to 3 months without the dairy; add sour cream/cotija after reheating.

• Reheat gently and add a splash of stock or water plus a squeeze of lime to revive.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot, stovetop
• Cuisine: Mexican-inspired

Ingredients (with amounts)

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (keep seeds for more heat)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 4 cups low-sodium chicken or vegetable stock
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 3 cups corn kernels (fresh, frozen fire-roasted, or canned, drained)
• 1 (15-oz) can black beans, rinsed and drained
• 1/2 cup sour cream (or plain Greek yogurt)
• 3 oz crumbled cotija, plus more for topping
• 1–2 cups cooked shredded chicken (optional)
• 1 tbsp lime juice, plus wedges for serving
• Kosher salt and black pepper to taste
• To finish: chopped cilantro, tajín or chili powder, thin jalapeño slices, tortilla strips

What each ingredient does:
Olive oil: bloom aromatics. Onion/garlic/jalapeño: flavor base and gentle heat. Chili powder/cumin/paprika/oregano: classic taco depth. Stock: body without heaviness. Fire-roasted tomatoes: smoky acidity. Corn: sweet crunch. Black beans: fiber and heft. Sour cream/cotija: creamy, tangy finish. Chicken: optional protein. Lime: brightness. Cilantro/tajín: fresh, zippy finish.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: swap jalapeño for poblano (milder), or add green onions at the end for freshness.
• Protein: shredded rotisserie chicken or cooked turkey; for vegetarian, skip meat and add extra beans.
• Veg: toss in diced red bell pepper or zucchini for bulk.
• Starch: want it heartier? Stir in 1/2 cup small pasta or cooked rice in the last 5 minutes.
• Dairy/Fats: Greek yogurt for sour cream; dairy-free? use a creamy, unsweetened plant yogurt and skip cotija or use a dairy-free crumbly alternative.
• Heat: finish with hot sauce or chili oil if you like it spicier.
• Budget/time: use frozen fire-roasted corn for instant grill-like depth.

Equipment Notes

A heavy 10–12 inch soup pot or Dutch oven holds heat and prevents scorching. A ladle and silicone spatula make stirring and serving easy. If you want an ultra-creamy base, an immersion blender lets you partially blend a cup or two right in the pot; a standard blender works too. Bowls with a wide rim are great for piling on toppings.

Step-by-Step

1. Bloom the base (5 min): Heat oil over medium. Sauté onion 3–4 minutes until translucent; add garlic and jalapeño, 1 minute until fragrant. Why: blooming aromatics builds a flavorful backbone.
2. Spice it (30 sec): Stir in chili powder, cumin, smoked paprika, and oregano for 30 seconds. Why: oil unlocks fat-soluble aromas.
3. Liquids & bulk (2 min): Add stock and tomatoes; bring to a gentle simmer. Stir in corn and black beans. Why: even distribution prevents sticking.
4. Optional protein (5–7 min): Add shredded chicken and simmer until warmed through. Why: melds flavors without drying.
5. Creamy finish (off heat): Reduce heat low. Whisk sour cream in a small bowl with a ladle of hot soup, then stir back into the pot with cotija and lime juice. Why: tempering prevents curdling and keeps the soup silky.
6. Taste & adjust: Season with salt and pepper. Add more lime for brightness or a pinch more chili powder for warmth.
7. Serve: Ladle into bowls; top with cilantro, extra cotija, tajín, jalapeño, and crunchy tortilla strips. Rest 2 minutes so toppings mingle.

Doneness cues: Soup should be steamy with small bubbles, corn tender-crisp, and broth creamy but pourable.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop onion/jalapeño and measure spices 1–2 days ahead. Cook and shred chicken in advance if using.
• Fridge: Store 3–4 days in sealed containers. The soup may thicken; that’s normal.
• Freeze: Up to 3 months without sour cream/cotija. Add creamy elements fresh after thawing.
• Reheat: Warm gently over low heat or microwave at 50–60% power, stirring; add a splash of stock or water and a squeeze of lime to revive.

How to Lighten / Make It Creamy

• Lighten: Use broth only and stir in just a spoonful of yogurt per bowl; add extra veggies or beans for body.
• Creamy: Blend 1–2 cups of the soup and return to the pot; or whisk in more yogurt/sour cream off heat. Temper dairy to avoid curdling.

Toppings, Garnishes & Finishes

Crunch: tortilla strips, crushed baked tortilla chips.
Fresh: cilantro, scallions, lime zest.
Tang/Heat: extra lime, tajín, chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm corn tortillas, cilantro-lime rice, or a simple chopped salad with romaine, cucumber, and avocado. Sparkling water with lime or a crisp nonalcoholic lager pairs cleanly.

Scaling the Recipe

To double, use a larger Dutch oven and add dairy off heat in batches; keep heat medium-low to prevent scorching. To halve, keep spice ratios the same and reduce simmer time slightly. Cool large batches quickly in shallow containers before refrigerating.

Nutrition & Dietary Notes

High in fiber and protein thanks to beans (and chicken if using). Naturally gluten-free; use verified GF tortilla strips if topping. For vegetarian, use vegetable stock and skip chicken; for dairy-free, use plant yogurt and a dairy-free crumbly topping or omit cheese.

Troubleshooting

• Too salty? Add a splash of water or unsalted stock and more lime.
• Too bland? Pinch of salt plus fresh lime and cilantro; briefly bloom an extra 1/4 tsp chili powder.
• Too watery? Simmer 5 more minutes uncovered or blend a cup and return.
• Overcooked chicken? Add a drizzle of olive oil and extra lime; top with fresh cilantro for contrast.

FAQs

Can I use frozen or precut ingredients? Yes—frozen corn (especially fire-roasted) is perfect; chopped onions save time.
Best protein/veg swaps? Turkey works well; poblanos or red bell pepper add sweetness.
How do I keep it from drying out? Keep heat moderate; add dairy off heat; don’t over-reduce.
Dairy-free/gluten-free? Use plant yogurt or skip dairy; tortilla strips should be GF.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen without dairy.

Variations

• Lemony Herb: finish with lemon zest/juice and chopped dill + parsley.
• Spicy Chipotle: stir in 1–2 tsp minced chipotle in adobo; balance with a touch of honey and extra lime.
• Creamy Parmesan: add finely grated Parmesan and a splash of cream for a richer, savory finish.

Chef Notes / Test Kitchen Tips

Blooming the spices briefly moves the needle most: that 30-second step unlocks aroma and keeps the soup from tasting flat. Keep the simmer gentle—rolling boils can split dairy later. This soup is typically done between 18–22 minutes after adding liquids; use that window to prep toppings so bowls go out hot.

Conclusion

This Street Corn (Elote) Taco Soup works because it’s bright, creamy, and fast—everything you want on busy nights. It keeps 3–4 days, so tomorrow’s lunch is sorted, too. If it makes your weeknight easier (and tastier), leave a rating and share your favorite topping combo.

If this bowl hits the spot, browse all our soup recipes.