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.
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
Instructions
Heat oil in a heavy pot over medium. Sauté onion 3–4 minutes until translucent. Add garlic and jalapeño; cook 1 minute.
Stir in chili powder, cumin, smoked paprika, and oregano; bloom 30 seconds.
Add stock and tomatoes; bring to a gentle simmer. Stir in corn and black beans.
(Optional) Add shredded chicken; simmer 5–7 minutes to warm through.
Reduce heat to low. Temper dairy: whisk sour cream with a ladle of hot soup, then stir back in with cotija and lime juice.
Season with salt and pepper; add more lime or chili powder to taste.
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