Description
This Mexican Street Corn Soup captures the essence of elote (Mexican street corn) in a comforting and flavorful dish. Packed with fire-roasted corn, tender chicken, and a blend of spices, this creamy soup is a satisfying meal for any season.
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
- Sauté the aromatics: Heat olive oil in a large pot. Sauté onion and jalapeño until soft. Add garlic and cook briefly.
- Add chicken and seasonings: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper.
- Simmer the soup: Pour in chicken stock, bring to a boil, then simmer covered for 25 minutes.
- Shred the chicken: Remove chicken, shred, and return to pot.
- Make it creamy: Stir in sour cream, cheese, lime juice, and cilantro. Simmer for 3 minutes.
- 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 substitute sour cream for a lighter option.
- Extra heat: Keep jalapeño seeds or add hot sauce for more spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
