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Mexican Street Corn Soup

Mexican Street Corn Soup
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Combine chicken breasts, fire-roasted corn, diced green chiles, and seasonings in the pot. Pour in chicken stock and bring to a boil.
  3. Reduce heat to simmer, cover, and cook for about 25 minutes until chicken is done.
  4. Shred the chicken using two forks; return to the pot.
  5. Stir in sour cream, shredded cheese, lime juice, and cilantro. Simmer on low for 3 more minutes.
  6. Serve hot with queso fresco, lime wedges, and additional cilantro.

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