Description
Mexican Street Corn Soup is a delightful, creamy dish that brings the vibrant flavors of elote right to your bowl. This hearty soup offers a comforting blend of sweet corn, zesty spices, and tender chicken, making it perfect for chilled evenings or casual family dinners.
Ingredients
Scale
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 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
- In a large pot, heat olive oil over medium-high heat. Sauté red onion and jalapeño until softened (3–4 minutes). Add minced garlic and cook for another 30 seconds.
- Incorporate chicken breasts, corn, and green chiles along with spices (Tajín, cumin, chili powder, salt, and pepper).
- Pour in chicken stock; bring to a boil. Reduce heat to simmer for about 25 minutes.
- Remove chicken from the pot, shred it using two forks, then return it to the soup.
- Stir in sour cream (or Greek yogurt), cheese, lime juice, and chopped cilantro; simmer on low for an additional 3 minutes.
- Serve hot with queso fresco crumbles on top and garnished with lime wedges and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg