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Mexican Street Corn Soup Recipe

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This Mexican Street Corn Soup is a warm, comforting dish inspired by the bold, zesty flavors of traditional Mexican elote. It combines fire-roasted corn, tender shredded chicken, and a creamy, tangy broth enriched with sour cream, cheese, and fresh lime, creating a delightful bowl that tastes just like your favorite street food in soup form.

  • Total Time: 48 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeno
  • 3 cloves garlic, minced

Protein and Vegetables

  • 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

Liquids and Dairy

  • 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 and Garnishes

  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Saute Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeño and cook until the onions are softened, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add Chicken and Vegetables: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle the mixture evenly with Tajin seasoning, ground cumin, chile powder, salt, and black pepper to build the signature flavor base of the soup.
  3. Simmer the Soup: Pour in the chicken stock, bring everything to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let the soup cook for 25 minutes, allowing the chicken to cook through and all flavors to meld.
  4. Shred Chicken: Remove the chicken breasts and shred them into bite-sized pieces using two forks or your hands. Return the shredded chicken back into the pot to continue cooking with the soup.
  5. Add Creamy Elements: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer everything together on low heat for an additional 3 minutes, integrating the creaminess and citrusy brightness into the soup.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro for garnish. Serve hot and enjoy the vibrant taste of Mexican street corn in a comforting soup form.

Notes

  • Fire-Roasted Corn: Use packaged fire-roasted corn for the signature smoky flavor. Alternatively, char fresh corn on the cob on a grill or in a cast iron skillet to replicate the flavor. Avoid charring frozen or canned corn as moisture limits the char effect.
  • To keep this soup dairy-free, substitute the sour cream and cheese with dairy-free alternatives or omit them and add avocado for creaminess.
  • For a gluten-free version, ensure your chicken stock and seasonings like Tajin are certified gluten-free.
  • You can substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
  • Adjust spice levels by modifying the amount of jalapeño or chili powder to suit your heat preference.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or in the microwave.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: American, Mexican

Find it online: https://monicarecipes.com/mexican-street-corn-soup-recipe/