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Mexican Street Corn Soup

Mexican Street Corn Soup
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Savor the vibrant flavors of Mexican Street Corn Soup, a delightful dish inspired by the beloved elote. This creamy soup captures the essence of traditional street food, blending sweet corn, zesty spices, and savory chicken into a comforting bowl that’s perfect for any occasion.

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
  • 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
  • 2 cups sour cream (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 until softened, about 3–4 minutes, then add minced garlic for another 30 seconds.
  2. Stir in chicken, corn, and green chiles; season with Tajín, cumin, chile powder, salt, and pepper.
  3. Add chicken stock and bring to a boil. Reduce heat to simmer for 25 minutes.
  4. Remove chicken, shred it, and return it to the pot. Mix in sour cream, cheese, lime juice, and cilantro; simmer on low for 3 more minutes.
  5. Serve hot with queso fresco crumbles, lime wedges, and additional cilantro for garnish.

Nutrition

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