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Mexican Street Corn Soup

Mexican Street Corn Soup

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Indulge in a warm bowl of Mexican Street Corn Soup, a delightful twist on the classic elote street food. This comforting dish is brimming with rich flavors, featuring tender chicken, sweet corn, and zesty spices that create a perfect harmony of taste. With its creamy texture and vibrant toppings like crumbled queso fresco and fresh cilantro, this soup is ideal for family dinners or cozy nights in. Plus, it’s quick and easy to prepare, making it a go-to recipe for any occasion. Get ready to warm your heart and satisfy your cravings with this irresistible soup that everyone will love!

Ingredients

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  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeño
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp. Tajín seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock
  • 2 cups sour cream (full-fat)
  • 1/2 cup shredded Monterey Jack cheese
  • juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • lime wedges and chopped cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté the chopped onion and diced jalapeño until soft (3–4 minutes). Add minced garlic and cook for an additional 30 seconds.
  2. Stir in chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in chicken stock and bring to a boil. Reduce heat to simmer; cover and cook for 25 minutes.
  4. Remove chicken from the pot; shred it using two forks before returning it to the pot.
  5. Mix in sour cream (or Greek yogurt), shredded cheese, lime juice, and cilantro. Simmer on low for 3 minutes until heated through.
  6. Serve topped with crumbled queso fresco, lime wedges, and extra cilantro.

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