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Mexican Street Corn Soup Recipe

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4.5 from 116 reviews

A creamy, zesty Mexican Street Corn Soup inspired by the flavors of elote, featuring tender chicken, fire-roasted corn, and a blend of spices, finished with lime, sour cream, and cheese for a comforting and vibrant meal.

Ingredients

Base Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, diced
  • 3 cloves garlic, minced

Proteins & Vegetables

  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
  • 1 (4 oz.) can diced green chiles

Spices & Seasonings

  • 1 tbsp. Tajín seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper

Liquids & Dairy

  • 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

Fresh & Garnishes

  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Sauté aromatics: Heat the 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, approximately 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
  2. Add main ingredients and season: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper to evenly coat the ingredients and build flavor.
  3. Add broth and simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let the soup cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
  4. Shred chicken: Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot, mixing it back into the soup base.
  5. Add creamy elements and finish: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Maintain a low heat and simmer the soup gently for an additional 3 minutes to meld and warm the dairy without curdling.
  6. Serve with garnishes: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for a fresh and tangy finish.

Notes

  • If you prefer a thicker soup, you can blend a portion of the soup before adding the sour cream and cheese.
  • Use fresh corn if available for a sweeter, more vibrant flavor.
  • Adjust the level of jalapeño or chile powder to control spiciness based on personal preference.
  • The soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.
  • For a vegetarian version, omit the chicken and use vegetable stock instead.

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