Mexican Street Corn Soup is a delightful and hearty dish that captures the essence of traditional Mexican street corn, also known as elote. This creamy soup is a perfect blend of flavors, combining sweet corn, spices, and savory chicken, making it an excellent choice for any meal. Whether you’re enjoying a cozy dinner at home or hosting friends, this soup will warm your heart and please your taste buds.
Why Make This Recipe
Making Mexican Street Corn Soup is a fantastic way to bring the flavors of Mexico into your kitchen. It’s quick to prepare, packed with nutrients, and brings a comforting vibe to any dining table. This recipe is perfect for those chilly evenings or when you crave something satisfying yet simple. Plus, it’s versatile; you can easily modify it to suit your dietary preferences!
How to Make Mexican Street Corn Soup
Creating Mexican Street Corn Soup is a straightforward process. Here’s how:
Ingredients:
- 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
- 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 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
Directions:
1️⃣ Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2️⃣ Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3️⃣ Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4️⃣ Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5️⃣ Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6️⃣ Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco. Garnish with extra cilantro if desired, and enjoy!
How to Serve Mexican Street Corn Soup
Serve your Mexican Street Corn Soup hot, garnished with crumbled queso fresco and fresh cilantro. Pair it with tortilla chips or warm tortillas for a complete meal. It also goes great with a side salad or some avocado slices for extra creaminess.
How to Store Mexican Street Corn Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to keep it longer, you can freeze the soup for up to 3 months. Make sure to let the soup cool completely before transferring it to a freezer-safe container.
Tips to Make Mexican Street Corn Soup
- For extra flavor, grill the corn before adding it to the soup.
- If you want a spicier kick, leave some seeds in the jalapeño or add more chili powder.
- You can use rotisserie chicken instead of raw chicken breasts for a quicker meal.
Variation
You can make this soup vegetarian by omitting the chicken and adding beans for protein. You can also use vegetable broth instead of chicken stock for a vegetarian-friendly option.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup a day in advance. Just reheat it on the stove and stir in the cream and cheese before serving.
2. Can I use canned corn instead of frozen?
Yes, you can use canned corn, but it’s best to drain it well and rinse it before adding to the soup for the best texture and flavor.
3. Is it possible to make this soup dairy-free?
Absolutely! You can substitute the sour cream and cheese with dairy-free alternatives like cashew cream or nutritional yeast.
Enjoy making and tasting this delicious Mexican Street Corn Soup!
Mexican Street Corn Soup
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 package fire-roasted frozen corn (or fresh 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 chicken stock or low-sodium chicken broth
For the creamy finish
- 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
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Cooking
- Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
Serving
- Ladle the soup into bowls and top with crumbled queso fresco. Garnish with extra cilantro if desired, and enjoy!