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Mexican Street Corn Soup

Mexican Street Corn Soup
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Mexican Street Corn Soup is a deliciously creamy dish that captures the vibrant flavors of elote, the beloved Mexican street corn. This soup combines sweet corn, tender chicken, and zesty spices to create a warm, comforting bowl that’s perfect for cozy dinners or entertaining. With its bold flavors from Tajín seasoning and lime juice, this quick recipe can be made in under an hour, making it an ideal choice for busy weeknights. Whether you choose to serve it alone or with fresh toppings like cilantro and queso fresco, this soup is sure to impress your guests and satisfy your cravings any day of the week.

Ingredients

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  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeno
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile 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

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and jalapeño for 3–4 minutes until softened; add minced garlic and cook for another 30 seconds.
  2. Add chicken breasts, fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, and pepper to the pot.
  3. Pour in chicken stock; bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
  4. Remove chicken from the pot; shred into bite-sized pieces with forks and return to the soup.
  5. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for an additional 3 minutes until heated through.
  6. Serve hot with garnishes like crumbled queso fresco and lime wedges.

Nutrition

Find it online: https://firstfoodie.com/mexican-street-corn-soup-2/