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Mexican Street Corn Soup

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A delightful blend of traditional elote flavors in a warm, creamy soup, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 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
Seasonings
  • 1 tbsp Tajín seasoning a must for that signature flavor
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
For Creaminess
  • 4 cups 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 for garnish

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onion softens—about 3-4 minutes. Stir in the minced garlic and continue to cook for another 30 seconds until fragrant.
  2. Introduce the chicken breasts, fire-roasted corn, and diced green chiles. Season everything with Tajín, ground cumin, chili powder, salt, and black pepper for a flavor explosion.
  3. Pour in 4 cups of chicken stock and bring the mixture to a boil. Reduce the heat to a gentle simmer, cover the pot, and cook for 25 minutes.
  4. Carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces before returning it to the pot.
  5. Stir in the sour cream (or Greek yogurt), Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes.
  6. Ladle the soup into bowls and finish with crumbled queso fresco on top. Enjoy your creation!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 9gSodium: 800mgFiber: 3gSugar: 5g

Notes

For a lighter option, Greek yogurt can substitute sour cream. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months, omitting sour cream and cheese before freezing.
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