Description
This Mexican Street Corn Soup brings the vibrant flavors of traditional elote into a comforting and creamy soup. Featuring sautéed vegetables, fire-roasted corn, tender shredded chicken, and a blend of spices, it is finished with creamy sour cream, cheese, and fresh lime for a deliciously hearty meal perfect for any time.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz) boneless, skinless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn (or equivalent fresh or frozen corn)
- 1 (4 oz) can diced green chiles
Spices and Seasonings
- 1 tablespoon Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon table salt
- ¼ teaspoon 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 Greek yogurt
- ½ cup shredded Monterey Jack cheese
Finishing Touches
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
- Lime wedges, for garnish
- Chopped cilantro, for garnish
Instructions
- Sauté Vegetables and Chicken: Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño, cooking until softened, about 3-5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin seasoning, ground cumin, chili powder, salt, and black pepper, mixing well to combine all the flavors.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25 minutes or until the chicken is fully cooked through and tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot and shred them with two forks or your hands. Return the shredded chicken back into the soup pot to combine with the other ingredients.
- Add Creamy Ingredients: Stir in the full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Allow the soup to simmer for an additional 3 minutes to let the cheese melt and the flavors meld together.
- Serve: Ladle the hot soup into bowls and garnish each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro to brighten the flavors before serving.
Notes
- You can substitute sour cream with Greek yogurt for a tangier and slightly healthier option.
- Adjust the jalapeño and chili powder quantities to control the heat level according to your preference.
- If using fresh corn, about 2 cups of kernels should be equivalent to the frozen package.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.