This Mexican Street Corn Soup is a delightful twist on the popular street food elote. It’s rich, creamy, and bursting with flavor, making it perfect for cozy dinners or gatherings with friends. Whether you’re enjoying it on a chilly evening or serving it at a festive occasion, this soup is sure to please everyone with its vibrant taste and comforting texture.
Why You’ll Love This Recipe
- Flavors: Infused with spices and zesty ingredients, this soup delivers an explosion of taste in every spoonful.
- Easy to Prepare: With simple steps and readily available ingredients, you can whip up this dish in under an hour.
- Versatile Meal: Enjoy it as a main course or a side dish; it’s great for any meal of the day.
- Crowd-Pleaser: This soup is sure to impress guests at parties or family gatherings with its unique flavors.
- Comforting and Satisfying: The creamy texture combined with hearty chicken makes it both filling and comforting.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools is essential. Here are some key items you’ll need.
Essential Tools and Equipment
- Heavy-duty pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Importance of Each Tool
- Heavy-duty pot or Dutch oven: Ideal for even heat distribution, allowing for perfect simmering without burning.
- Cutting board: A sturdy surface ensures safe knife handling while prepping ingredients.
- Sharp knife: Makes chopping vegetables quick and easy for a seamless prep experience.
Ingredients
This Mexican Street Corn Soup requires these flavorful ingredients:
- 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
How to Make Mexican Street Corn Soup
Step 1: Prepare the Base
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and diced jalapeno. Cook until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add Chicken and Vegetables
Add the skinless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season everything with Tajin seasoning, ground cumin, chili powder, table salt, and finely ground black pepper.
Step 3: Simmer the Soup
Pour in the chicken stock and bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let the soup cook for about 25 minutes until the chicken is cooked through.
Step 4: Shred Chicken
Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the pot.
Step 5: Add Creamy Ingredients
Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Allow it to simmer on low for another three minutes until everything is well combined.
Step 6: Serve
Serve your delicious Mexican Street Corn Soup hot, topped with crumbled queso fresco, lime wedges, and extra cilantro if desired. Enjoy!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup can elevate your dining experience, making it feel festive and flavorful. Here are some delightful ways to serve this comforting dish.
With Fresh Toppings
- Chopped Cilantro: A sprinkle of fresh cilantro adds brightness and flavor.
- Lime Wedges: Squeeze fresh lime juice for an extra zing that enhances the soup’s taste.
- Crumbled Queso Fresco: This creamy cheese gives a rich texture and complements the spices well.
As a Meal Starter
- Small Bowls: Serve in smaller bowls as an appetizer at gatherings or dinner parties.
- Accompanied by Tortilla Chips: These add crunch and are perfect for dipping into the soup.
In a Bread Bowl
- Crusty Bread Bowl: Hollow out a round loaf of sourdough or ciabatta to serve the soup, giving a unique twist to your presentation.
Pairing with Beverages
- Chilled Beer: A light lager or Mexican beer pairs wonderfully with this spicy soup.
- Hibiscus Iced Tea: This refreshing drink balances the flavors and adds a nice touch.
How to Perfect Mexican Street Corn Soup
Perfecting your Mexican Street Corn Soup can make it even more delicious. Here are some tips to enhance your recipe.
- Use Fresh Ingredients: Fresh corn, when in season, can provide a sweeter flavor compared to frozen options.
- Adjust Spice Level: If you prefer more heat, add additional jalapeños or a dash of hot sauce before serving.
- Let it Simmer Longer: Allowing the soup to simmer longer can deepen the flavors and create a richer taste.
- Experiment with Toppings: Try adding avocado slices or diced tomatoes for added texture and freshness.
Best Side Dishes for Mexican Street Corn Soup
Pairing side dishes with Mexican Street Corn Soup can enhance your meal. Here are some great options:
- Cornbread: This sweet and fluffy bread complements the flavors of the soup beautifully.
- Guacamole: Creamy guacamole provides a rich contrast and is perfect for dipping tortilla chips.
- Roasted Vegetables: Seasoned roasted veggies add color and nutrition to your meal.
- Mexican Rice: Flavored rice offers a filling side that works well with the soup’s spices.
- Taco Salad: A crunchy salad topped with beans, cheese, and salsa makes for a refreshing side.
- Stuffed Peppers: Filled with rice and beans, these peppers are hearty and flavorful companions.
Common Mistakes to Avoid
When making Mexican Street Corn Soup, it’s easy to slip up. Here are some common mistakes and how to avoid them:
- Using Low-Quality Corn: Fresh or fire-roasted corn enhances the flavor. Avoid using bland or canned corn for a tastier soup.
- Skipping the Seasoning: Mexican Street Corn Soup needs bold spices. Don’t skip the Tajín, cumin, and chili powder; they bring out the best flavors.
- Overcooking the Chicken: Shredding overcooked chicken can make it dry. Cook until just done to keep it juicy and tender.
- Not Using Full-Fat Dairy: Full-fat sour cream or Greek yogurt adds creaminess. Low-fat options can make the soup watery and less rich.
- Ignoring Garnishes: Toppings like queso fresco and cilantro add texture and flavor. Don’t skip them for a complete experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the soup to cool before refrigerating.
Freezing Mexican Street Corn Soup
- Freeze in a freezer-safe container for up to 3 months.
- Leave space at the top of the container for expansion.
Reheating Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C), place in an oven-safe dish, and cover with foil. Heat for about 20 minutes or until warmed through.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium-low heat in a pot, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about Mexican Street Corn Soup.
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a comforting dish inspired by elote, featuring sweet corn, zesty spices, and creamy ingredients.
Can I make this soup vegetarian?
Yes! Substitute chicken with black beans or tofu, and use vegetable broth instead of chicken stock.
How can I spice up my Mexican Street Corn Soup?
For added heat, include more jalapeño or add crushed red pepper flakes.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn on the cob is delightful in this recipe; just ensure it’s properly cooked before adding it to the soup.
Final Thoughts
This Mexican Street Corn Soup combines comfort and vibrant flavors that evoke memories of street food. It’s versatile too! Feel free to customize with your favorite toppings or adjust spice levels to suit your taste. Enjoy this cozy bowl of goodness any day!
Mexican Street Corn Soup
Indulge in the warmth of Mexican Street Corn Soup, a delightful take on the beloved street food elote. This creamy and rich soup bursts with bold flavors, making it an ideal choice for cozy dinners or festive gatherings. Each spoonful offers a comforting blend of sweet corn, zesty spices, and hearty chicken that will surely impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 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. chili 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
- Heat olive oil in a large pot over medium-high heat. Sauté chopped red onion and diced jalapeno until softened. Add minced garlic and cook briefly.
- Combine chicken breasts, fire-roasted corn, diced green chiles, and seasonings in the pot. Pour in chicken stock and bring to a boil.
- Reduce heat to simmer, cover, and cook for about 25 minutes until chicken is done.
- Shred the chicken using two forks; return to the pot.
- Stir in sour cream, shredded cheese, lime juice, and cilantro. Simmer on low for 3 more minutes.
- Serve hot with queso fresco, lime wedges, and additional cilantro.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 6g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
