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–+ servings

Mexican Street Corn Soup

A vibrant homage to elote, bursting with flavors that evoke the essence of street food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp olive oil Use extra virgin for a richer flavor.
  • 1 small red onion Adds sweetness and depth.
  • 1 medium jalapeno Adjust spice level to your preference.
  • 3 cloves garlic Minced, enhances aroma and taste.
  • 2 12 oz skinless, boneless chicken breasts Provides protein and heartiness.
  • 1 12 oz package fire-roasted frozen corn Brings a smoky sweetness.
  • 1 4 oz can diced green chiles Adds mild heat and flavor.
  • 1 tbsp Tajin seasoning Infuses authentic Mexican zest.
  • 2 tsps ground cumin Offers earthy warmth to the soup.
  • 2 tsps chile powder Elevates the spicy profile beautifully.
  • 1/2 tsp table salt Essential for balancing flavors.
  • 1/4 tsp finely ground black pepper A touch of sharpness to complement the soup.
  • 4 cups chicken stock The base that brings everything together.
  • 2 cups sour cream Adds creaminess and tanginess.
  • 1/2 cup shredded Monterey Jack cheese Melts beautifully into the soup.
  • juice of one lime Brightens all the flavors with acidity.
  • 1/4 cup chopped cilantro Freshness that elevates each bite.
  • 1/2 cup crumbled queso fresco For creamy topping goodness.
  • Lime wedges and chopped cilantro For garnish.

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  2. Add the chicken, fire-roasted corn, and green chiles to the pot. Season generously with Tajín, cumin, chili powder, salt, and pepper to create a flavorful base.
  3. Pour in the chicken stock and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer, cover, and let the soup cook for 25 minutes so all flavors meld beautifully.
  4. Remove the chicken from the pot once cooked thoroughly and shred it into bite-sized pieces using two forks or your hands before returning it back into the pot.
  5. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro into the pot while simmering on low for another 3 minutes until everything is heated through and combined well.
  6. Dish out your delicious soup into bowls topped with crumbled queso fresco, lime wedges, and additional chopped cilantro for an eye-catching presentation that enhances flavor too!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 60mgSodium: 800mgFiber: 3gSugar: 5g

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