Description
Indulge in the comforting warmth of Mexican Street Corn Soup, a delightful dish inspired by the popular elote. This creamy soup blends fire-roasted corn, tender chicken, and vibrant spices to deliver a bowl full of flavor perfect for any occasion.
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
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté diced red onion and jalapeño until softened. Add minced garlic and cook until fragrant.
- Incorporate chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in chicken stock; bring to a boil then reduce heat to simmer for 25 minutes.
- Remove chicken to shred it into bite-sized pieces before returning it to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for 3 minutes.
- Serve hot garnished with crumbled queso fresco.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg