Description
Mexican Street Corn Soup is a comforting dish that captures the essence of elote, featuring smoky flavors, creamy texture, and zesty lime and chili.
Ingredients
Scale
- 1 tbsp. olive oil
- 1small red onion, diced
- 1medium jalapeño, finely chopped (remove seeds for less heat)
- 3cloves garlic, minced
- 2(12 oz.) skinless, boneless chicken breasts
- 1(12 oz.) package fire-roasted frozen corn or fresh corn (if using fresh, about3–4ears)
- 1(4 oz.) can diced green chiles
- 1 tbsp. Tajín seasoning
- 2tsps. ground cumin
- 2tsps. chili powder
- 1/2 tsptable salt
- 1/4 tspfinely ground black pepper
- 4 cups(32 oz.) chicken stock or low-sodium chicken broth
- 2 cupssour cream (full-fat) or Greek yogurt (full-fat)
- 1/2 cupshredded Monterey Jack cheese
- Juice ofonelime
- 1/4 cupchopped cilantro
- 1/2 cupcrumbled queso fresco
- Lime wedges and chopped cilantro for garnish
Instructions
- Prepare the corn by shucking and cutting kernels off the cob if using fresh corn.
- Sauté the diced red onion and chopped jalapeño in olive oil until soft, then add minced garlic.
- Combine chicken, fire-roasted corn, diced green chiles, spices, and chicken stock in the pot and bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 25 minutes.
- Remove chicken, shred it, and return to the soup. Blend a portion of the soup for creaminess if desired.
- Stir in sour cream, cheese, lime juice, and cilantro, and let simmer for another 3 minutes.
Notes
Using rotisserie chicken can save time.
Homemade chicken stock enhances flavor.
Add more stock or water if the soup is too thick.
This soup tastes better the next day; store leftovers in the fridge.
Freeze without sour cream and cheese for up to three months.
Nutrition
- Calories: 400
- Sugar: 5 grams
- Fat: 25 grams
- Carbohydrates: 30 grams
- Protein: 20 grams