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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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5.3 from 9 reviews

This Mexican Street Corn Soup recipe combines the flavors of elote (Mexican street corn) into a creamy and comforting dish. Loaded with fire-roasted corn, tender chicken, and bold spices, it’s a satisfying meal perfect for any occasion.

Ingredients

For the Soup:

  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot, sauté red onion and jalapeño until soft. Add garlic.
  2. Add chicken and seasonings: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper.
  3. Simmer the soup: Pour in chicken stock, simmer covered for 25 minutes.
  4. Shred the chicken: Remove chicken, shred, and return to pot.
  5. Make it creamy: Stir in sour cream, cheese, lime juice, and cilantro. Simmer for 3 minutes.
  6. Garnish and serve: Ladle soup into bowls, top with queso fresco.

Notes

  • Fire-roasted corn: If fire-roasted corn is unavailable, regular or fresh corn can be used.
  • Dairy alternatives: Greek yogurt can be used instead of sour cream for a lighter option.
  • Extra heat: Keep jalapeño seeds or add hot sauce for more spice.

Nutrition

Find it online: http://bitezly.com/mexican-street-corn-soup-recipe/