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Mexican Street Corn Soup

Mexican Street Corn Soup
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Mexican Street Corn Soup is a vibrant, creamy homage to the beloved elote street food. This comforting dish combines sweet corn, spicy jalapeños, and zesty Tajín seasoning, delivering a delightful explosion of flavors in every spoonful. Perfect for family dinners or festive gatherings, it’s both easy to prepare and highly customizable, making it an ideal meal for any occasion. Serve it hot with your favorite toppings and watch it become a crowd-pleaser that warms hearts and bellies alike.

Ingredients

Scale
  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeño
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp. Tajín 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 (or low-sodium chicken broth)
  • 2 cups sour cream (full-fat) (or Greek yogurt (full fat))
  • 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. Heat olive oil in a large pot over medium-high heat. Sauté chopped red onion and diced jalapeño for 3–4 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
  2. Stir in chicken breasts, fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in chicken stock; bring to a boil. Reduce heat to simmer and cover for 25 minutes.
  4. Remove chicken, shred it using two forks, then return it to the pot.
  5. Add sour cream, shredded cheese, lime juice, and cilantro; simmer on low for another 3 minutes.
  6. Serve hot with crumbled queso fresco and lime wedges as garnish.

Nutrition

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