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Mexican Street Corn Soup Recipe

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3.8 from 60 reviews

  • Author: Ezabella
  • Total Time: 48 mins
  • Yield: 6 servings

Description

Mexican Street Corn Soup is a delectable, comforting soup inspired by the classic elote street corn. Packed with fire-roasted corn, tender shredded chicken, and vibrant spices like Tajin and chili powder, this soup combines creamy sour cream, tangy lime, and melty Monterey Jack cheese for a bold, zesty flavor that tastes just like your favorite street food—only spoonable.

Ingredients

Base Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and chopped
  • 3 cloves garlic, minced

Protein and Corn

  • 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

Spices and Seasoning

  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper

Liquids and Finishers

  • 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

Garnishes

  • 1/2 cup crumbled queso fresco
  • Lime wedges
  • Chopped cilantro

Instructions

  1. Sauté 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 and stirring frequently until the onions soften, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add Main Ingredients and Season: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the Tajin seasoning, ground cumin, chili powder, salt, and black pepper, stirring well to coat the ingredients evenly.
  3. Add Stock and Simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer gently for 25 minutes, allowing the chicken to cook through and flavors to meld.
  4. Shred 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 pot.
  5. Finish Soup: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer on low heat for another 3 minutes until the cheese is melted and the soup is creamy and heated through.
  6. Serve and Garnish: Ladle the soup into bowls and top with crumbled queso fresco, additional chopped cilantro, and lime wedges for squeezing just before eating.

Notes

  • Fire-roasted frozen corn adds a smoky depth, but fresh or regular frozen corn works well too.
  • Substitute Greek yogurt for sour cream for a tangier and lighter option.
  • For extra heat, include the jalapeño seeds or add a dash of cayenne pepper.
  • This soup freezes well; reheat gently to avoid curdling the sour cream.
  • Leftover soup can be thickened with a little extra chicken stock when reheated.
  • Tajin seasoning can be found in the spice aisle or online; it adds citrusy tang and mild heat.
  • Prep Time: 15 mins
  • Cook Time: 33 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Mexican

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