The one and only Mexican Street Corn Soup

why make this recipe

Mexican Street Corn Soup is a delightful way to enjoy the flavors of traditional Mexican street corn, known as “elote.” This soup is not only delicious but also comforting and easy to make. With its creamy texture, spicy undertones, and the crunch of fresh toppings, it’s perfect for any occasion. Whether you want a cozy meal on a cold day or a flavorful dish to impress your friends, this recipe has you covered.

how to make Mexican Street Corn Soup

Ingredients :

• 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

Directions :

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.

how to serve Mexican Street Corn Soup

Serve the soup hot in bowls. You can add extra toppings like more cilantro, avocado slices, or lime wedges for a fresh touch. This soup pairs wonderfully with tortilla chips or crusty bread, making for a complete meal.

how to store Mexican Street Corn Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to freeze it, let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months.

tips to make Mexican Street Corn Soup

• Use fresh ingredients: Fresh corn and herbs will enhance the flavor.
• Adjust spice levels: If you prefer a milder soup, reduce the amount of jalapeño or omit the chili powder.
• Make it vegetarian: Replace chicken with beans and use vegetable broth for a meatless option.

variation

You can customize this soup by adding different vegetables like bell peppers or zucchini. For a smoky flavor, try adding a bit of smoked paprika. If you want a richer taste, consider using a blend of cheeses.

FAQs

1. Can I make this soup ahead of time? Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just reheat it before serving.
2. Is this soup spicy? The soup has a mild to medium spice level. You can adjust the amount of jalapeño and spices to suit your taste.
3. Can I use canned corn instead of frozen? Yes, canned corn works well too. Just drain and rinse it before adding to the soup.

Mexican Street Corn Soup

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A delightful and creamy soup that captures the flavors of traditional Mexican street corn, perfect for any occasion.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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 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 the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3. 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.
4. 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. 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.
6. Ladle the soup into bowls and top with crumbled queso fresco.

Notes

For extra flavor, add more cilantro, avocado slices, or lime wedges as toppings. This soup pairs well with tortilla chips or crusty bread.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Mexican
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 70mg

Keywords: soup, Mexican, street corn, comfort food, creamy soup