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Mexican Street Corn Soup

Mexican Street Corn Soup
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If you’re craving a dish that envelops you in comforting flavors, this Mexican Street Corn Soup is your answer. Inspired by the popular street snack elote, this creamy soup combines zesty corn, tender chicken, and aromatic spices for a meal that’s warm and satisfying. Perfect for busy weeknights or family gatherings, it’s a delightful way to enjoy all the bold flavors of Mexican cuisine in a cozy bowl. Each spoonful is rich and hearty, making it an instant family favorite!

Ingredients

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  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeno, minced
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh 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
  • 2 cups sour cream (or Greek yogurt)
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. In a large pot, heat olive oil over medium-high heat. Sauté diced onion and minced jalapeño until softened (about 3-4 minutes). Add minced garlic and cook for another 30 seconds.
  2. Add chicken breasts, frozen corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper. Stir to combine.
  3. Pour in chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes.
  4. Remove chicken, shred it, and return it to the pot.
  5. Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 additional minutes.
  6. Serve topped with crumbled queso fresco, lime wedges, and extra cilantro.

Nutrition

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