This Mexican Street Corn Soup is a delightful twist on the classic elote. With bold flavors and comforting ingredients, it’s perfect for gatherings, quiet dinners at home, or even meal prep for the week. The creamy texture combined with zesty spices makes each spoonful a treat that transports you straight to the streets of Mexico.
Why You’ll Love This Recipe
- Quick and Easy: With just 15 minutes of prep time and minimal cooking steps, this soup can be ready in under an hour.
- Flavorful Comfort: Inspired by elote, this soup captures the essence of street corn with rich flavors that warm your soul.
- Versatile Dish: Enjoy it as a main course or a side dish. It pairs wonderfully with grilled meats or can be served alone for a light meal.
- Healthy Ingredients: Packed with protein from chicken and fiber from corn, this soup is nutritious without sacrificing taste.
- Customizable: Adjust the spice levels by adding more jalapeños or topping with your favorite garnishes for a personal touch.
Tools and Preparation
To make this Mexican Street Corn Soup, you’ll need some essential kitchen tools. Having the right equipment can make your cooking experience smoother and more enjoyable.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring spoons
- Ladle
Importance of Each Tool
- Large pot or Dutch oven: Ideal for cooking soups evenly and allows for easy stirring without spilling.
- Chef’s knife: A sharp knife helps you chop ingredients quickly and efficiently, making prep time faster.
Ingredients
To make delicious Mexican Street Corn Soup, gather the following ingredients:
Base Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
Main Components
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
- 1 (4 oz.) can diced green chiles
Seasonings
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
Creamy Additions
- 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
- 2 cups sour cream (full-fat) (or Greek yogurt (full fat))
- 1/2 cup shredded Monterey Jack cheese
Fresh Ingredients
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
Garnishes
- lime wedges for serving
- chopped cilantro for garnish
How to Make Mexican Street Corn Soup
Step 1: Prepare Your Ingredients
Start by chopping your onion, jalapeño, and mincing the garlic. This makes it easier when you start cooking.
Step 2: Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until they soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Step 3: Combine Main Ingredients
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season everything with Tajín, cumin, chili powder, salt, and pepper.
Step 4: Simmer
Pour in the chicken stock and bring it to a boil. Reduce heat to a simmer, cover it up, and let it cook for about 25 minutes.
Step 5: Shred Chicken
Once cooked, remove the chicken from the pot. Shred it into bite-sized pieces with two forks or your hands before returning it to the pot.
Step 6: Final Touches
Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro into the soup. Simmer on low for an additional 3 minutes to blend flavors.
Step 7: Serve
Ladle your Mexican Street Corn Soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra cilantro as desired. Enjoy!
How to Serve Mexican Street Corn Soup
This Mexican Street Corn Soup is versatile and can be served in various delightful ways. Whether you want it as a main dish or a side, here are some suggestions to enhance your dining experience.
With Toppings
- Lime Wedges: Fresh lime juice adds a zesty brightness that elevates the flavors.
- Chopped Cilantro: A sprinkle of cilantro adds freshness and enhances the soup’s aroma.
- Avocado Slices: Creamy avocado complements the soup’s texture and taste beautifully.
As Part of a Meal
- With Crusty Bread: Serve alongside a warm baguette or sourdough for dipping.
- In a Bowl with Tortilla Chips: Add crunch by placing tortilla chips in your bowl, perfect for scooping.
- Paired with Grilled Shrimp: The smoky flavor of grilled shrimp pairs well with the zesty soup.
For Special Occasions
- Garnished with Queso Fresco: Crumbled queso fresco on top provides a rich, creamy finish.
- Served in Colorful Bowls: Bright bowls make this comforting dish feel festive and inviting.
How to Perfect Mexican Street Corn Soup
To make your Mexican Street Corn Soup even better, consider these helpful tips.
- Use Fresh Ingredients: Always opt for fresh corn when available; it brings additional sweetness and texture.
- Adjust Spice Levels: Modify the amount of jalapeño or chili powder based on your heat preference.
- Experiment with Cheeses: Try different cheeses like Cotija or Pepper Jack for varied flavors.
- Add More Vegetables: Incorporate diced bell peppers or zucchini for extra nutrition and color.
- Make It Ahead of Time: The flavors deepen when allowed to sit, making it perfect for meal prep.
- Freeze Leftovers: This soup freezes well; store it in airtight containers for easy meals later.
Best Side Dishes for Mexican Street Corn Soup
Pairing sides with your Mexican Street Corn Soup can enhance your meal. Here are some fantastic options to consider.
- Mexican Rice: Fluffy rice seasoned with spices complements the soup nicely.
- Black Beans: Protein-rich black beans add heartiness and balance the meal’s flavors.
- Elote Salad: A fresh corn salad mirrors the soup’s flavors while adding crunch.
- Guacamole: Creamy guacamole offers a rich contrast to the zesty soup.
- Chips and Salsa: Crunchy chips with vibrant salsa make for a classic pairing.
- Stuffed Peppers: Spicy stuffed peppers add depth and variety to your table.
Common Mistakes to Avoid
Making Mexican Street Corn Soup can be simple, but there are some common mistakes that can lead to a less-than-perfect dish. Here are a few pitfalls to avoid:
- Using the wrong type of corn: Always opt for fire-roasted frozen corn or fresh corn for the best flavor. Regular frozen corn lacks that smoky taste that makes this soup special.
- Overcooking the chicken: Shred the chicken after simmering for 25 minutes. Overcooking can make it dry and tough, ruining the soup’s texture.
- Skipping seasoning adjustments: Taste as you go! If you feel it’s lacking flavor, don’t hesitate to adjust the spices or add more Tajín or lime juice.
- Not simmering long enough: Allowing the soup to simmer for at least 25 minutes helps meld all the flavors together, creating a rich and comforting bowl.
- Forgetting garnishes: Garnishes like queso fresco and cilantro add freshness and texture. Don’t skip these vital finishing touches for a perfect presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It can last up to 3-4 days in the refrigerator.
Freezing Mexican Street Corn Soup
- Cool completely before transferring to a freezer-safe container.
- The soup can be frozen for up to 3 months.
Reheating Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil until heated through, about 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through until hot.
- Stovetop: Reheat over medium heat on the stove, stirring occasionally until warmed through, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about making Mexican Street Corn Soup.
Can I use different types of cheese?
Yes! Feel free to swap Monterey Jack for other cheeses like Cheddar or Pepper Jack for added flavor.
Is it possible to make this soup vegetarian?
Absolutely! Replace chicken with black beans or chickpeas and use vegetable broth instead of chicken stock.
How spicy is Mexican Street Corn Soup?
The spice level depends on how much jalapeño you use. For milder soup, remove the seeds from the jalapeño or reduce its quantity.
Can I prepare this soup ahead of time?
Yes! This soup tastes even better after resting overnight as the flavors deepen. Just reheat before serving.
Final Thoughts
This Mexican Street Corn Soup is not only delicious but also versatile. You can easily customize it by adding your favorite ingredients or adjusting spice levels. Serve it on chilly nights or at gatherings; it’s sure to satisfy everyone’s cravings. Try making this comforting dish today!
Mexican Street Corn Soup
This Mexican Street Corn Soup is a delicious twist on the beloved elote, bringing vibrant flavors and a creamy texture that’s sure to delight your taste buds. Perfect for cozy dinners or meal prep, this soup is quick to make and packed with nutritious ingredients like chicken and fiber-rich corn. With each spoonful, you’re transported to the lively streets of Mexico, making it an ideal dish for gatherings or a comforting meal at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 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))
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges for serving
- chopped cilantro for garnish
Instructions
- Prepare your ingredients by chopping the onion, jalapeño, and mincing the garlic.
- In a large pot over medium-high heat, sauté the onion and jalapeño in olive oil until softened.
- Add minced garlic and cook briefly before incorporating chicken breasts, corn, green chiles, and seasonings.
- Pour in chicken stock, bring to a boil, cover, and simmer for 25 minutes.
- Shred the cooked chicken and return it to the pot.
- Stir in sour cream, cheese, lime juice, and cilantro; simmer for another 3 minutes.
- Serve hot garnished with queso fresco and additional lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg
