Description
This creamy and flavorful Mexican Street Corn Soup is a delicious, comforting bowl of goodness with a spicy kick. Made with fire-roasted corn, tender chicken, and a blend of spices, this soup brings all the flavors of Mexican street corn (elote) into a rich and satisfying soup. Perfect for a cozy night in!
Ingredients
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1 tablespoon olive oil
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1 small red onion, diced
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1 medium jalapeño, seeded and diced
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3 cloves garlic, minced
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2 (12 oz.) skinless, boneless chicken breasts
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1 (12 oz.) package fire-roasted frozen corn* (or fresh corn or other frozen corn)
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1 (4 oz.) can diced green chiles
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1 tablespoon Tajín seasoning
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2 teaspoons ground cumin
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2 teaspoons chile powder
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½ teaspoon table salt
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¼ teaspoon finely ground black pepper
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4 cups (32 oz.) chicken stock or low-sodium chicken broth
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2 cups sour cream (full-fat) or Greek yogurt (full-fat)
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½ cup shredded Monterey Jack cheese
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Juice of one lime
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¼ cup chopped cilantro
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½ cup crumbled queso fresco
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Lime wedges and chopped cilantro for garnish
Instructions
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Sauté the aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced red onion and jalapeño, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning the garlic. -
Cook the chicken:
Add the chicken breasts to the pot and cook, turning occasionally, until they are fully cooked through, about 7-8 minutes per side. Remove the chicken from the pot and set it aside to cool slightly.
Once the chicken is cool enough to handle, shred it using two forks. -
Add the corn and spices:
To the pot, add the fire-roasted corn, green chiles, Tajín seasoning, cumin, chile powder, salt, and black pepper. Stir well to combine and cook for 2-3 minutes to allow the spices to bloom. -
Simmer the soup:
Pour in the chicken stock (or broth), bringing the soup to a simmer. Let it cook for 10-15 minutes to meld the flavors together. -
Make the soup creamy:
Stir in the sour cream (or Greek yogurt) and shredded Monterey Jack cheese. Mix well until the cheese has melted and the soup is creamy. -
Finish the soup:
Add the shredded chicken back into the soup along with the lime juice and chopped cilantro. Stir to combine and heat through for an additional 2-3 minutes. - Serve:
Ladle the soup into bowls and top with crumbled queso fresco, a sprinkle of chopped cilantro, and a wedge of lime on the side. Garnish with more Tajín or chili powder if desired.
Notes
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If you want a thicker soup, blend a portion of the soup before adding the shredded chicken, and then return it to the pot.
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You can adjust the heat by adding more or less jalapeño or using a milder chili powder.
- To make it vegetarian, you can omit the chicken and use vegetable broth instead of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican