Cottage Cheese Elote Soup

If elote (Mexican street corn) and chicken soup had a baby… this would be it. And yeah, it’s a weird sentence — but it’s also the best way to describe this Cottage Cheese Elote Soup.

If you’ve tried our Cottage Cheese Mexican Corn Salad, you already know we’re a little obsessed with elote flavors. And this soup takes all of that same energy — sweet corn, chili, garlic, lime — and turns it into a creamy, cozy bowl you’ll want on repeat. Think: creamy soup base, shredded chicken, bright lime juice, and a swirl of whipped cottage cheese that gives it all the richness you want — without heavy cream or flour.

And the best part? It’s high in protein, comes together in one pot, and uses ingredients you probably already have hanging out in your fridge and freezer. Let’s make it.

🌽 What You’ll Need for This Elote-Inspired Cottage Cheese Soup

This recipe leans hard on freezer + pantry staples, so you can throw it together without a grocery run:

• Frozen corn – we use sweet yellow corn, straight from the bag. No need to thaw.
• Cooked chicken – rotisserie works great here, or use leftover shredded chicken.
• Yellow onion + garlic – for depth and flavor.
• Chicken broth – keeps things light and flavorful.
• Blended cottage cheese – this is the secret. It replaces cream and thickens the soup while adding protein.
• Lime juice – essential to balance the richness and brighten things up.
• Chili powder, cumin, smoked paprika – brings the warm, slightly smoky elote spice blend to life.
• Salt + black pepper – always.

Optional toppings:
→ Cotija or feta, chopped cilantro, crushed tortilla chips, jalapeño, or a sprinkle of Tajín.

🥣 Let’s Talk Texture

We love a soup that feels creamy but still lets you chew a little — and this one delivers. You get the whole corn kernels for bite, tender chicken, and a smooth base that coats the spoon without being too thick or gloopy.

Whipping cottage cheese into the soup base gives it that soft, creamy texture that people usually chase with heavy cream or cheese sauce — but this stays lighter and more balanced. It’s comfort food without the nap.

🍋 One Pot. 30 Minutes. That’s It.

Here’s how it goes:

1. Whip the cottage cheese until totally smooth and set aside.
2. Sauté onion and garlic in a little olive oil until soft.
3. Add corn, black beans, seasonings, and broth. Simmer for about 5 minutes.
4. Blend the soup. (We used an immersion blender to slightly pureé the ingredients. You can also add half to a blender and return to the pot.)
5. Add the cooked chicken, cottage cheese, and lime juice. Simmer for another few minutes.
6. Taste, adjust salt, and serve with whatever toppings you like!

🧡 What Makes This Different Than Just Corn Soup?

We’ve made plenty of corn soups. This one stands out for a few reasons:

• Whipped cottage cheese adds creaminess and protein without flour, butter, or heavy cream. No roux needed.
• Elote flavor profile keeps it interesting — chili powder, lime, and a touch of smokiness give it dimension.
• Frozen corn means you can make this year-round, even when fresh corn isn’t an option.
• It’s filling without being heavy. You won’t crash after a bowl.

Basically, it tastes way more exciting than the effort it takes.

🔗 Want More Recipes That Do the Same Thing?

If this is your kind of soup (warm, cozy, sneaky healthy), here are a couple others to check out:

• Cottage Cheese Potato Soup – creamy and hearty, with no cream
• Cottage Cheese Zucchini Corn Chowder – another corn-forward dish with a summery vibe

Add This to Your Rotation

Whether you’re meal prepping for the week or just need a quick dinner that feels comforting without knocking you out, this Cottage Cheese Elote Soup checks every box. It’s warm and flavorful, a little tangy, a little spicy, and secretly loaded with protein. And somehow — even though it’s a cottage cheese soup — it doesn’t taste like cottage cheese.

Serve it with lime wedges, crushed chips, and lots of fresh cilantro if you’ve got it. Or eat it straight from the pot while standing at the stove. We get it.

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