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Mexican Street Corn Soup

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A creamy, tangy soup with fire-roasted corn, tender chicken, lime, and a hint of jalapeño heat, reminiscent of elote.

Ingredients

Scale
  • 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
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock
  • 2 cups sour cream (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the diced onion and jalapeño; cook until softened, about 3-4 minutes.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add chicken breasts, corn, and diced chiles along with Tajín, cumin, chili powder, salt, and pepper. Stir to coat.
  4. Pour in chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes.
  5. Remove chicken, shred, and return to the pot.
  6. Stir in sour cream, Monterey Jack, lime juice, and cilantro; simmer on low for 3 minutes until melted and creamy.
  7. Adjust seasoning as needed, ladle into bowls, and top each with queso fresco.

Notes

For thicker soup, simmer uncovered. Use Greek yogurt instead of sour cream for a tangy finish. To adapt for picky eaters, remove jalapeño seeds.

Nutrition

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