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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

5.2 from 30 reviews

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the popular street food elote. Packed with fire-roasted corn, tender shredded chicken, and a blend of smoky spices, this comforting soup is brightened by fresh lime juice and cilantro. Finished with creamy sour cream and queso fresco, it’s a deliciously satisfying way to enjoy the vibrant flavors of Mexican cuisine in a warm bowl.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 1 (4 oz.) can diced green chiles
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
  • Juice of one lime
  • ¼ cup chopped cilantro

Meat and Dairy

  • 2 (12 oz.) boneless, skinless chicken breasts
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • ½ cup crumbled queso fresco

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

Other

  • 1 tbsp olive oil
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth

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 soften, 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 with Tajín, cumin, chili powder, salt, and black pepper.
  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, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
  4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
  6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Serve immediately for the best flavor.

Notes

  • For a vegetarian version, omit chicken and use vegetable broth instead of chicken stock.
  • Use fresh corn on the cob when in season for a sweeter, fresher flavor.
  • If you want more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
  • Sour cream can be substituted with full-fat Greek yogurt for a tangier taste and a bit more protein.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to prevent curdling.

Nutrition

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

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