Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp. olive oil; 1 small red onion, diced; 1 medium jalapeño, finely chopped (remove seeds for less heat); 3 cloves garlic, minced; 2 (12 oz.) skinless, boneless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn or fresh corn (if using fresh, about 3-4 ears); 1 (4 oz.) can diced green chiles; 1 tbsp. Tajín seasoning; 2 tsps. ground cumin; 2 tsps. chili 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

Description

Mexican Street Corn Soup is a comforting dish that captures the essence of elote, featuring smoky flavors, creamy texture, and zesty lime and chili.

Ingredients

Scale

1 tbsp. olive oil
1 small red onion, diced
1 medium jalapeño, finely chopped (remove seeds for less heat)
3 cloves garlic, minced
2 (12 oz.) skinless, boneless chicken breasts
1 (12 oz.) package fire-roasted frozen corn or fresh corn (if using fresh, about 3–4 ears)
1 (4 oz.) can diced green chiles
1 tbsp. Tajín seasoning
2 tsps. ground cumin
2 tsps. chili 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

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Instructions

Prepare the corn by shucking and cutting kernels off the cob if using fresh corn.
Sauté the diced red onion and chopped jalapeño in olive oil until soft, then add minced garlic.
Combine chicken, fire-roasted corn, diced green chiles, spices, and chicken stock in the pot and bring to a boil.
Reduce heat to a simmer, cover, and cook for about 25 minutes.
Remove chicken, shred it, and return to the soup. Blend a portion of the soup for creaminess if desired.
Stir in sour cream, cheese, lime juice, and cilantro, and let simmer for another 3 minutes.

Notes

Using rotisserie chicken can save time.
Homemade chicken stock enhances flavor.
Add more stock or water if the soup is too thick.
This soup tastes better the next day; store leftovers in the fridge.
Freeze without sour cream and cheese for up to three months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 5 grams
Sodium: 800 mg
Fat: 25 grams
Saturated Fat: 12 grams
Unsaturated Fat: 8 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 4 grams
Protein: 20 grams
Cholesterol: 80 mg