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Mexican Street Corn Soup

Mexican Street Corn Soup
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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.

Ingredients

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  • 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

  1. Prepare your ingredients by chopping the onion, jalapeño, and mincing the garlic.
  2. In a large pot over medium-high heat, sauté the onion and jalapeño in olive oil until softened.
  3. Add minced garlic and cook briefly before incorporating chicken breasts, corn, green chiles, and seasonings.
  4. Pour in chicken stock, bring to a boil, cover, and simmer for 25 minutes.
  5. Shred the cooked chicken and return it to the pot.
  6. Stir in sour cream, cheese, lime juice, and cilantro; simmer for another 3 minutes.
  7. Serve hot garnished with queso fresco and additional lime wedges.

Nutrition

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