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Mexican Street Corn Soup

Mexican Street Corn Soup
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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.

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 (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

  1. Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and jalapeño until softened, then add minced garlic.
  2. Stir in chicken breasts, fire-roasted corn, diced green chiles, and seasonings (Tajín, cumin, chili powder, salt, and pepper).
  3. Pour in chicken stock and bring to a boil. Reduce to simmer for 25 minutes.
  4. Remove chicken; shred it into bite-sized pieces and return to the pot.
  5. Mix in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for 3 minutes.
  6. Serve hot with toppings of queso fresco, lime wedges, and extra cilantro.

Nutrition

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