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Mexican Street Corn Soup

Mexican Street Corn Soup

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If you’re in search of a heartwarming dish that embodies the vibrant flavors of Mexican cuisine, look no further than this Mexican Street Corn Soup. This delightful soup combines the essence of elote—the beloved Mexican street corn—into a creamy, satisfying meal that’s perfect for any gathering or weeknight dinner. With fire-roasted corn, tender chicken, zesty spices, and a touch of lime, every spoonful is a celebration of flavor that warms you from the inside out. Ideal for family-friendly meals, this quick and easy recipe allows you to spend less time in the kitchen and more time enjoying delicious moments with loved ones.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ 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)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño; sauté until softened. Stir in minced garlic.
  2. Add chicken breasts, fire-roasted corn, diced green chiles, and seasonings (Tajín, cumin, chili powder, salt, pepper). Mix well.
  3. Pour in chicken stock and bring to a boil. Reduce heat to simmer; cover and cook for 25 minutes.
  4. Remove and shred chicken using two forks; return it to the pot.
  5. Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and cilantro. Simmer on low for 3 minutes until creamy.
  6. Serve hot topped with crumbled queso fresco.

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