High Protein Mexican Street Corn Chicken Soup turns the flavors of elote into a warm, creamy dinner. The recipe has sweet corn, shredded chicken, poblano pepper, green chiles, white beans, lime, cotija cheese, and cilantro in every bowl.
Cottage cheese and Greek yogurt give the broth a creamy texture without using heavy cream. They also help get the protein to 45 grams per serving.
The corn makes the soup slightly sweet, and chili powder, cumin, and smoked paprika add warmth without making it too spicy.
Serve it for a weeknight family dinner, portion it into containers for lunch, or save it for a cold evening when you want something hearty.
Add your favorite toppings before serving, such as extra cotija, cilantro, sliced jalapeños, or a few crushed tortilla chips.
A large Dutch oven and a blender are the main kitchen tools needed for this recipe.
Why You’ll Love This High Protein Mexican Street Corn Chicken Soup
45 Grams of Protein
Each serving has 45 grams of protein from chicken, cottage cheese, Greek yogurt, white beans, and cheese.
Creamy Without Heavy Cream
Blended cottage cheese and corn create a thick, creamy broth without adding heavy cream.
Mexican Street Corn Flavor
Corn, lime, cotija cheese, cilantro, poblano pepper, and warm spices give the soup its Mexican street corn flavor.
Good for Meal Prep
This recipe makes six servings and stores well, so you can portion the leftovers for lunches or another dinner.
Mild Heat
Poblano pepper and green chiles add mild warmth. You can add jalapeños or hot sauce if you prefer more heat.
Ingredient Substitutions
Poblano Pepper
Use a green bell pepper for a milder flavor. For more heat, use a poblano pepper with one diced jalapeño.
White Beans
Cannellini beans, Great Northern beans, or navy beans will work in this soup.
Monterey Jack Cheese
Use reduced-fat pepper Jack for extra heat or reduced-fat cheddar for a different cheese flavor.
Cotija Cheese
Crumbled feta cheese has a similar salty flavor and texture.
Cooked Chicken Breast
Cooked turkey breast or shredded rotisserie chicken can replace the chicken breast. Check the sodium if using rotisserie chicken.
Frozen Corn
Drained canned corn can be used when frozen corn isn’t available.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt. The nutrition will vary slightly.
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Mexican Street Corn Chicken Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium poblano pepper diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 4 cups frozen corn divided
- 3 cups cooked chicken breast shredded
- 1 can (4-ounce) diced green chiles
- 1 can (15-ounce) white beans drained and rinsed
- 1 cup low-fat cottage cheese
- ½ cup plain nonfat greek yogurt
- ½ cup reduced-fat Monterey jack cheese shredded
- 2 tablespoon fresh lime juice
- ⅓ cup cotija cheese crumbled
- ¼ cup chopped fresh cilantro
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the onion and poblano pepper. Cook for 5 to 6 minutes, stirring occasionally, until softened.
- Add the garlic, chili powder, cumin, smoked paprika, and black pepper. Cook for 30 seconds.
- Add the chicken broth, 3 cups of corn, shredded chicken, green chiles, and white beans. Using a wooden spoon, stir well.
- Bring the soup to a boil. Reduce the heat to medium-low. Simmer uncovered for 15 minutes.
- In a blender, place the remaining 1 cup of corn and the cottage cheese. Blend until mostly smooth.
- Stir the blended corn mixture into the soup.
- Reduce the heat to low.
- Add the Greek yogurt and Monterey Jack cheese. Stir until the cheese melts and the soup is creamy.
- Stir in the lime juice and half of the cotija cheese.
- Top each serving with the remaining cotija cheese and cilantro.
Notes
Tips and Tricks
Let the yogurt warm slightly – Cold Greek yogurt is more likely to separate. Let it sit at room temperature for about 15 minutes before adding it. Adjust the texture – Blend the corn and cottage cheese longer for a smoother broth. Leave it slightly coarse if you want more corn texture. Keep garnishes separate – Store the cotija cheese and cilantro separately if you plan to save leftovers.Storing and Reheating
Store in the refrigerator – Place the cooled soup in an airtight container and refrigerate for up to 4 days. Freeze the soup – Freeze in airtight containers for up to 2 months. The dairy may separate slightly after thawing. Reheat on the stovetop – Place the soup in a saucepan and warm over low heat, stirring often. Avoid boiling it because high heat can cause the yogurt to separate. Reheat in the microwave – Heat one serving in a microwave-safe bowl in 30-second intervals, stirring between each interval.Nutrition
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