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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

4.8 from 22 reviews

This Mexican Street Corn Soup is a vibrant and creamy dish inspired by the flavors of traditional Mexican elotes. Featuring fire-roasted corn, juicy chicken, a blend of aromatic spices, and a luscious sour cream base, this soup delivers a comforting and zesty experience that’s perfect for any occasion.

Ingredients

Scale

Protein and Vegetables

  • 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

Spices and Seasonings

  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper

Broth and Dairy

  • 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

Garnishes

  • 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 or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions are softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with Tajín, ground cumin, chili powder, salt, and black pepper, ensuring an even coating of spices.
  3. Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes to allow the chicken to cook through and flavors to meld.
  4. Shred the chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the soup pot for integration.
  5. Make it creamy: Stir in the sour cream (or full-fat Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup simmer gently on low heat for 3 minutes until it becomes creamy and all ingredients are well incorporated.
  6. Garnish and serve: Ladle the warm soup into bowls and top each serving with crumbled queso fresco. Serve immediately for best flavor and enjoy the bright, creamy taste of Mexican street corn in a comforting soup form.

Notes

  • For a vegetarian version, omit chicken and use vegetable broth instead of chicken stock.
  • Adjust the jalapeño quantity based on your preferred spice level; include seeds for more heat.
  • Fire-roasted corn adds a smoky depth to the soup, but fresh corn can be used when in season.
  • Full-fat sour cream or Greek yogurt provides the best creamy texture; low-fat versions may curdle.
  • Tajín seasoning is a chili lime seasoning blend that enhances the soup’s flavor but can be substituted with chili powder and lime zest if unavailable.
  • This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.

Nutrition

Keywords: Mexican street corn soup, Mexican soup recipe, creamy corn soup, elote soup, chicken corn soup, cozy soup, fire-roasted corn recipe

Find it online: https://cookcrisis.com/mexican-street-corn-soup-recipe/