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Mexican Street Corn Soup

Mexican Street Corn Soup

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If you’re craving a warm and comforting bowl of soup that delivers the vibrant flavors reminiscent of Mexican street food, look no further than this Mexican Street Corn Soup! Packed with tender chicken, fire-roasted corn, and zesty spices, this recipe is perfect for busy weeknights or as a delicious meal prep option. In just about 30 minutes, you can create a creamy, satisfying dish that even the pickiest eaters will love. Customize it to suit your taste preferences by adding extra veggies or adjusting the spice level. This soup not only warms your heart but also brings the essence of traditional elote right to your kitchen.

Ingredients

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  • 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 or Greek yogurt
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Heat olive oil in a pot over medium-high heat. Sauté diced onion and jalapeño until softened (about 3-4 minutes). Add minced garlic and cook for an additional 30 seconds.
  2. Add chicken breasts, fire-roasted corn, and diced green chiles into the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes.
  4. Remove chicken from the pot, shred it with forks, then return it to the soup.
  5. Stir in sour cream (or Greek yogurt), shredded cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes until creamy.
  6. Serve hot with crumbled queso fresco on top.

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