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Mexican Street Corn Soup Recipe

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4 from 11 reviews

This Mexican Street Corn Soup captures all the vibrant flavors of elote, the beloved Mexican street corn, in a warm and hearty soup. Featuring fire-roasted corn, juicy chicken breasts, and a blend of smoky and spicy seasonings, this creamy and comforting dish is enhanced with tangy lime, fresh cilantro, and a topping of crumbled queso fresco. Perfect for a satisfying lunch or dinner any time of the year.

Ingredients

Soup Base

  • 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
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth

Seasonings

  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper

Cream and Garnish

  • 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. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
  3. Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
  4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
  6. Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Serve warm and enjoy the comforting flavors of Mexican street corn in every bite.

Notes

  • Fire-roasted corn: If you can’t find fire-roasted frozen corn, regular frozen or fresh corn will work, but the fire-roasted flavor adds a nice smoky touch.
  • Dairy alternatives: For a lighter version, use Greek yogurt in place of sour cream. You can also try a dairy-free alternative if needed.
  • Extra heat: For spicier soup, keep the jalapeño seeds or add a dash of hot sauce or crushed red pepper.

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