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.