Description
Mexican Street Corn Soup is a creamy, flavorful dish that brings the bold, zesty flavors of elote (Mexican street corn) into a comforting soup. With smoky grilled corn, a rich creamy base, and tangy toppings, this easy-to-make soup is perfect for any occasion and sure to be a crowd-pleaser!
Ingredients
1 tbsp oil
1 onion, diced
1 jalapeño, diced (optional)
2 cloves garlic, minced
2 skinless, boneless chicken breasts (or thighs)
2 cups fire-roasted corn (canned or fresh)
1 can green chiles
1 tsp Tajín
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
4 cups chicken stock
1/2 cup sour cream
1 cup Monterey Jack cheese, shredded
1 tbsp lime juice
1/4 cup cilantro, chopped
1/4 cup queso fresco, crumbled (for garnish)
Instructions
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Cook Aromatics: Heat oil in a large pot over medium-high heat. Add diced onion and jalapeño (if using) and cook until softened, about 4 minutes. Add minced garlic and cook for another 30 seconds.
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Add Chicken and Corn: Stir in the chicken, fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, and pepper. Cook for a few minutes to let the flavors meld together. Then, pour in the chicken stock.
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Simmer: Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, or until the chicken is cooked through.
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Shred the Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
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Finish the Soup: Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer for another 5 minutes, until creamy and fully combined.
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Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and additional cilantro.
Notes
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Spicier Version: For extra heat, add more jalapeños or a dash of hot sauce to the soup.
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Vegetarian Option: Omit the chicken and use tofu or vegetables like zucchini or corn. Swap the chicken stock for vegetable stock.
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Corn Variations: Frozen corn can be used, but for extra flavor, sear it in a skillet before adding it to the soup.
