Mexican Street Corn Soup
This comforting Mexican Street Corn Soup brings the vibrant flavors of elote into a hearty, creamy bowl, perfect for cozy dinners or festive gatherings.
Ingredients
For the base
- 1 tbsp olive oil For sautéing
- 1 small red onion, chopped Adds sweetness and depth
- 1 medium jalapeno, chopped Can adjust heat level
- 3 cloves garlic, minced Enhances flavor
For the soup
- 2 12 oz skinless, boneless chicken breasts Protein source
- 1 12 oz package fire-roasted frozen corn Can use fresh or other frozen corn
- 1 4 oz can diced green chiles Adds spice and flavor
- 1 tbsp Tajin seasoning Adds a zesty flavor
- 2 tsps ground cumin For an earthy flavor
- 2 tsps chile powder Enhances spiciness
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups chicken stock Or low-sodium chicken broth
For the creamy finish
- 2 cups sour cream (full-fat) Can substitute with Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime Adds freshness
- 1/4 cup chopped cilantro For garnish and flavor
- 1/2 cup crumbled queso fresco For topping
- Lime wedges and chopped cilantro for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat.
- Sauté chopped onion and jalapeño until softened, about 3–4 minutes.
- Add minced garlic and cook for an additional 30 seconds.
Cooking
- Stir in chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, and black pepper.
- Pour in chicken stock and bring to a boil; reduce heat to simmer for 25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Mix in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for 3 more minutes.
- Serve garnished with crumbled queso fresco and lime wedges.
Notes
For a healthier twist, substitute sour cream with Greek yogurt. Adjust the heat level by modifying the amount of jalapeño and spices as desired. Can store leftovers for 3-4 days in the fridge or freeze for up to 3 months.