Description
This Mexican Street Corn Soup brings all the flavors of elote (Mexican street corn) into a hearty and comforting dish. Loaded with fire-roasted corn, tender chicken, and rich spices, it’s a creamy and satisfying meal perfect for any time of year.
Ingredients
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. 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 the 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 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. 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. 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. Ladle the soup into bowls and top with crumbled queso fresco. Garnish and serve.
Notes
You can substitute Greek yogurt for sour cream if you prefer a tangier flavor.
For a vegetarian version, omit the chicken and use vegetable broth instead.
Add extra lime juice or hot sauce to taste if you like a tangy or spicier kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Mexican street corn soup, elote soup, creamy chicken corn soup