This Mexican Street Corn Soup combines all the vibrant, zesty flavors of traditional elote into a deliciously comforting bowl. Perfect for cozy nights or gatherings, it’s a delightful blend of spices and creamy textures that will impress your family and friends. Enjoy this easy-to-make soup any time you crave a taste of Mexico!
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes prep time, you can have this flavorful soup ready in under an hour.
- Rich Flavor: The combination of spices and creamy ingredients creates a mouthwatering taste that’s hard to resist.
- Versatile Serving Options: Serve it as a main dish or a side; it pairs well with many meals.
- Comforting and Cozy: This soup is perfect for chilly evenings, bringing warmth and happiness to your dining table.
- Healthy Ingredients: Packed with protein and veggies, it offers nutrition without sacrificing flavor.
Tools and Preparation
Before diving into the cooking process, make sure you have the right tools on hand. Having the right equipment makes the cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Large pot or Dutch oven
- Ladle
- Cutting board
- Knife
- Measuring spoons
Importance of Each Tool
- Large pot or Dutch oven: Essential for evenly cooking and simmering the soup, ensuring all flavors meld perfectly.
- Ladle: Makes serving easy without making a mess, allowing you to scoop out the perfect portion every time.
Ingredients
This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It’s like eating favorite street food with a spoon.
For the Soup Base
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
For the Flavor Enhancers
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp. table salt
- 1/4 tsp. finely ground black pepper
For Creaminess and Toppings
- 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
- 2 cups sour cream (full-fat) (or Greek yogurt (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
How to Make Mexican Street Corn Soup
Step 1: Heat Oil and Sauté Vegetables
Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes.
Stir in the garlic and cook for another 30 seconds.
Step 2: Add Chicken and Spices
Add the chicken, fire-roasted corn, and green chiles to the pot.
Season with Tajín, cumin, chili powder, salt, and pepper.
Step 3: Simmer
Pour in the chicken stock and bring it to a boil.
Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Step 4: Shred Chicken
Remove the chicken from the pot. Shred it into bite-sized pieces using two forks or your hands.
Return the shredded chicken back to the pot.
Step 5: Add Creamy Ingredients
Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro.
Simmer on low for another 3 minutes until everything is heated through.
Step 6: Serve
Ladle soup into bowls topped with crumbled queso fresco, lime wedges, and chopped cilantro for garnish. Enjoy!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup is an opportunity to elevate your dining experience. The vibrant flavors and textures can be complemented with a variety of toppings and side dishes.
Garnish Ideas
- Chopped Cilantro: Fresh cilantro adds a burst of flavor and enhances the soup’s color.
- Lime Wedges: A squeeze of lime juice can brighten up the dish, adding a zesty tang.
- Queso Fresco Crumbles: This creamy cheese provides a lovely contrast to the soup’s warmth.
Accompaniments
- Tortilla Chips: Crunchy tortilla chips can add a delightful texture when dipped into the soup.
- Avocado Slices: Creamy avocado slices offer richness and balance the spiciness of the jalapeño.
- Sour Cream Swirl: A dollop of sour cream creates creaminess and enhances flavor depth.
Bread Pairings
- Crusty Bread: A slice of crusty bread is perfect for scooping up the soup.
- Cornbread Muffins: Sweet cornbread muffins pair well with the spicy notes in the soup.
How to Perfect Mexican Street Corn Soup
To achieve the ideal bowl of Mexican Street Corn Soup, consider these helpful tips.
- Use Fresh Ingredients: Fresh corn and quality chicken stock enhance flavors dramatically.
- Adjust Spice Levels: Modify the amount of jalapeño or chili powder based on your heat preference.
- Serve Hot: Ensure that the soup is served hot for maximum enjoyment and flavor release.
- Experiment with Toppings: Try different garnishes like avocado or hot sauce for unique twists.
Best Side Dishes for Mexican Street Corn Soup
Pairing side dishes with your Mexican Street Corn Soup can create a well-rounded meal. Here are some excellent options:
- Mexican Rice: Fluffy rice seasoned with spices complements the soup beautifully.
- Black Bean Salad: A refreshing salad with black beans, corn, and lime dressing adds extra protein.
- Guacamole: Creamy guacamole provides a cool contrast to the warm soup.
- Grilled Vegetables: Charred veggies bring smokiness that pairs nicely with the zesty flavors of the soup.
- Elote (Mexican Street Corn): For true elote lovers, serving grilled corn on the cob enhances that street food vibe.
- Chili Lime Roasted Potatoes: Crispy potatoes seasoned with chili powder provide a satisfying crunch alongside the soup.
Common Mistakes to Avoid
When making Mexican Street Corn Soup, it’s easy to overlook some key details. Here are common mistakes and how to avoid them.
- Using the wrong corn: Opt for fire-roasted corn for the best flavor. Fresh or regular frozen corn can work, but you’ll miss that smoky taste.
- Skipping seasonings: Don’t underestimate the power of spices! Tajín and cumin add depth. Always taste and adjust before serving.
- Ignoring chicken quality: Use skinless, boneless chicken breasts for tenderness and flavor. Avoid overcooking to keep them juicy.
- Not shredding chicken properly: Shred the chicken into bite-sized pieces for even distribution in the soup. Large chunks can be tough to eat.
- Overcooking the soup: Simmer just until hot after adding sour cream and cheese. Overcooking can cause separation or curdling.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Mexican Street Corn Soup in an airtight container.
- It will stay fresh for up to 3 days in the refrigerator.
Freezing Mexican Street Corn Soup
- Freeze in individual portions for easy reheating later.
- The soup can be frozen for up to 3 months; just make sure it cools completely before sealing.
Reheating Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C), place in a baking dish covered with foil, and heat for about 20 minutes until warmed through.
- Microwave: Heat in a microwave-safe bowl, covered loosely. Start with 2 minutes, stirring halfway through.
- Stovetop: Heat on medium-low in a pot, stirring occasionally until hot throughout.
Frequently Asked Questions
Here are some frequently asked questions about this delicious Mexican Street Corn Soup.
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy, flavorful dish inspired by elote, combining corn, spices, and garnishes for a comforting meal.
How do I make Mexican Street Corn Soup vegetarian?
To make this soup vegetarian, replace chicken with black beans or chickpeas and use vegetable stock instead of chicken stock.
Can I use fresh corn in Mexican Street Corn Soup?
Yes, you can use fresh corn! Just make sure to roast it beforehand for that added flavor.
How do I store leftover Mexican Street Corn Soup?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze it for longer storage.
Final Thoughts
This Mexican Street Corn Soup is not only flavorful but also versatile. You can customize it with your favorite toppings or adjust the spice level. Try this recipe today and enjoy a delightful bowl of comfort that will surely impress!
Mexican Street Corn Soup
Experience the vibrant flavors of Mexico with this delightful Mexican Street Corn Soup, inspired by traditional elote. This creamy, zesty dish combines tender chicken and sweet corn with a medley of spices, creating a comforting bowl that’s perfect for chilly nights or gatherings. In just under an hour, you can whip up this easy-to-make soup that will impress your family and friends alike. Topped with fresh cilantro, crumbled queso fresco, and a squeeze of lime, each spoonful is bursting with deliciousness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 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 (or fresh corn or other frozen corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin 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 (or low-sodium chicken broth)
- 2 cups sour cream (full-fat) (or Greek yogurt (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
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and jalapeño until softened, then add minced garlic.
- Stir in chicken breasts, fire-roasted corn, diced green chiles, and seasonings (Tajín, cumin, chili powder, salt, and pepper).
- Pour in chicken stock and bring to a boil. Reduce to simmer for 25 minutes.
- Remove chicken; shred it into bite-sized pieces and return to the pot.
- Mix in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for 3 minutes.
- Serve hot with toppings of queso fresco, lime wedges, and extra cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
