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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

4.9 from 22 reviews

This creamy and flavorful Mexican Street Corn Soup is inspired by the beloved elote street food. It features fire-roasted corn, tender chicken, vibrant spices like Tajin and cumin, and a tangy finish with sour cream, lime, and fresh cilantro. Perfectly comforting yet bright and slightly spicy, it’s an ideal dish to enjoy for a cozy weeknight dinner or festive gathering.

Ingredients

Scale

Produce

  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • Juice of one lime
  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • Lime wedges for garnish

Meat

  • 2 (12 oz.) skinless, boneless chicken breasts

Dairy

  • 2 cups sour cream (full-fat) or full-fat Greek yogurt
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled queso fresco, for topping

Pantry

  • 1 tbsp olive oil
  • 1 (12 oz.) package fire-roasted frozen corn (or about 5 ears fresh corn, roasted)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajin seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth

Instructions

  1. Sauté Aromatics: Heat 1 tablespoon 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 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add Chicken and Corn: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with 1 tablespoon Tajin seasoning, 2 teaspoons ground cumin, 2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients.
  3. Simmer Soup: Pour in 4 cups chicken stock and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes, allowing the flavors to meld and the chicken to cook through.
  4. Shred Chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. Add Creaminess and Finish: Stir in 2 cups sour cream (or full-fat Greek yogurt), 1/2 cup shredded Monterey Jack cheese, the juice of one lime, and 1/4 cup chopped cilantro. Simmer on low heat for an additional 3 minutes until the cheese melts and the soup is warm and creamy.
  6. Serve and Garnish: Ladle the soup into bowls and top with 1/2 cup crumbled queso fresco, extra chopped cilantro, and lime wedges. Serve immediately and enjoy the vibrant flavors!

Notes

  • Fire-Roasted Corn: Packaged fire-roasted corn (Birds Eye is commonly used) is charred and seasoned corn, which adds authentic smoky flavor. You can mimic this by charring fresh corn on the grill or in a cast iron skillet and then cutting the kernels off the cob.
  • Dairy-Free Option: Substitute the sour cream with dairy-free sour cream or cashew cream to make this soup dairy-free.
  • Spice Level: To reduce heat, remove jalapeño seeds or reduce the chili powder amount. Adjust spices to taste.
  • Slow Cooker Variation: Combine all ingredients except sour cream and cheese in a slow cooker. Cook on low for 4-6 hours. Add sour cream and cheese during the last 30 minutes.
  • Nutrition Information: Nutrition facts are approximate and can vary based on specific ingredient brands and substitutions.

Nutrition

Keywords: Mexican street corn soup, elote soup, creamy corn soup, chicken and corn soup, spicy corn chowder, fire-roasted corn soup

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