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Mexican Street Corn Soup
Why Make This Recipe
Mexican Street Corn Soup is a delightful way to enjoy the flavors of elote, a popular Mexican street food. This soup is creamy, savory, and bursting with corn flavor, making it a comforting dish perfect for any season. It not only warms you up but also captures the essence of traditional Mexican cuisine. Plus, it’s easy to make and can be enjoyed by the whole family.
How to Make Mexican Street Corn Soup
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
Directions:
Sauté the Aromatics: 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.
Add Chicken and Seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Simmer the Soup: 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.
Shred the Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Make It Creamy: 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.
Garnish and Serve: Ladle the soup into bowls and top with crumbled queso fresco.
How to Serve Mexican Street Corn Soup
Serve the soup hot, directly from the pot to bowls. You can also offer extra lime wedges and chopped cilantro on the side for those who want to add more flavor. This soup goes well with crusty bread or tortilla chips for a satisfying meal.
How to Store Mexican Street Corn Soup
To store the soup, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Mexican Street Corn Soup
- Use fresh corn when in season for a sweeter flavor.
- Adjust the spice level by using more or fewer jalapeños.
- For a vegetarian version, you can leave out the chicken and add white beans for protein.
- Adding a splash of crema or a dollop of guacamole can elevate the flavor.
Variation
You can also add diced potatoes or other vegetables like zucchini for added texture and nutrition. Some people like to stir in crushed tortilla chips for extra crunch.
FAQs
1. Can I make this soup without chicken?
Yes! You can make a vegetarian version by leaving out the chicken and using vegetable broth instead of chicken stock.
2. Can I make this soup in a slow cooker?
Absolutely! Simply sauté the onions, garlic, and jalapeños first, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
3. How can I make this soup spicier?
To increase the spice level, you can add more jalapeños, use hotter chilies, or include a dash of hot sauce when serving.
Mexican Street Corn Soup
A creamy and savory soup that embodies the flavors of elote, this dish is perfect for warm comfort on any occasion.
Ingredients
For the Soup Base
- 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 chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- 1 Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
Preparation
- 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.
Cooking the Soup
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot.
- Season with Tajín, cumin, chili powder, salt, and black pepper.
- 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.
Finishing Touches
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
- Return the shredded chicken to the pot.
- 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.
Serving
- Ladle the soup into bowls and top with crumbled queso fresco.
Notes
Serve hot, optionally with lime wedges and cilantro on the side. Pairs well with crusty bread or tortilla chips. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
