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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

4.8 from 6 reviews

This Mexican Street Corn Soup is a creamy, flavorful fusion of roasted corn, tender chicken, and zesty spices inspired by the classic Mexican elote. With a rich broth enriched by sour cream and Monterey Jack cheese, and brightened with fresh lime and cilantro, this comforting soup perfectly captures the smoky, tangy taste of street corn in a hearty bowl.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and chopped
  • 3 cloves garlic, minced
  • 1 (12 oz.) package fire-roasted frozen corn (or substitute with fresh or another frozen corn)
  • 1 (4 oz.) can diced green chiles
  • 1/4 cup chopped cilantro, plus extra for garnish
  • Lime wedges for garnish

Protein

  • 2 (12 oz.) skinless, boneless chicken breasts

Seasonings and Spices

  • 1 tbsp. olive oil
  • 1 tbsp. Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper

Liquids and Dairy

  • 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
  • 2 cups full-fat sour cream (or full-fat Greek yogurt as substitute)
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/2 cup crumbled queso fresco

Instructions

  1. Heat the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and chopped jalapeño, cooking until the onions soften and become translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Chicken and Corn: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle the Tajín seasoning, ground cumin, chile powder, salt, and black pepper evenly over the mixture, stirring to combine all the flavors.
  3. Simmer the Soup: Pour in the chicken stock and bring the contents to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and let the soup cook gently for 25 minutes to allow the chicken to cook through and the flavors to meld.
  4. Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup to keep warm.
  5. Add Creaminess and Finish: Stir in the sour cream, shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes to incorporate the creamy ingredients without boiling.
  6. Serve and Garnish: Ladle the soup into bowls and top with crumbled queso fresco, additional chopped cilantro, and lime wedges on the side for squeezing over the soup before eating.

Notes

  • Fire-roasted corn adds the best smoky flavor, but fresh or regular frozen corn can be used as alternatives.
  • For a spicier kick, keep the jalapeño seeds or add more chili powder.
  • If you prefer a lighter option, substitute sour cream with full-fat Greek yogurt.
  • The soup thickens as it simmers; if too thick, add extra chicken stock or water to reach desired consistency.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock.

Nutrition

Keywords: Mexican street corn soup, elote soup, chicken corn soup, creamy corn soup, Mexican soup recipe

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