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Mexican Street Corn Soup

Mexican Street Corn Soup

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This Mexican Street Corn Soup is a delightful fusion of flavors, bringing the beloved tastes of elote right to your bowl. Creamy and comforting, this soup features fire-roasted corn, tender chicken, and a blend of spices that create an irresistible dish. Perfect for family gatherings or cozy nights in, this soup is not only satisfying but also nutritious, making it a go-to recipe for any occasion. With minimal prep time and straightforward steps, you can easily whip up this delicious meal that will warm your heart and tantalize your taste buds.

Ingredients

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  • 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
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ 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)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced red onion and jalapeño; cook until softened (3–4 minutes). Stir in minced garlic for another 30 seconds.
  2. Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
  3. Pour in chicken stock and bring to a boil. Reduce heat to simmer; cover and cook for 25 minutes until chicken is cooked through.
  4. Remove chicken from the pot and shred it using two forks before returning it to the pot.
  5. Stir in sour cream (or Greek yogurt), shredded cheese, lime juice, and chopped cilantro; simmer on low for an additional 3 minutes.
  6. Serve hot, garnished with crumbled queso fresco.

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