Description
This Mexican Street Corn Soup takes all the bold, smoky, and creamy flavors of traditional elote and transforms them into a comforting, spoonable dish. Packed with fire-roasted corn, tender shredded chicken, creamy sour cream, and zesty lime, this soup is the perfect balance of savory, spicy, and tangy. Whether for a cozy night in or a festive gathering, it’s guaranteed to impress!
Ingredients
Olive oil, red onion, jalapeño, garlic, boneless chicken breasts, fire-roasted frozen corn (or fresh grilled corn), diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, black pepper, chicken stock (or low-sodium chicken broth), full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, chopped cilantro, crumbled queso fresco, lime wedges, extra cilantro for garnish.
Instructions
Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño, cooking until softened (about 3-4 minutes). Stir in minced garlic and cook for 30 seconds, stirring frequently.
2. Build the Flavor Base
Add boneless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper. Stir well to coat everything in the seasonings.
3. Simmer to Perfection
Pour in chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes until chicken is fully cooked and tender.
4. Shred the Chicken
Remove chicken from the pot and shred into bite-sized pieces using two forks. Return the shredded chicken to the soup.
5. Make It Creamy
Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for 5 more minutes, allowing the flavors to meld together.
6. Garnish and Serve
Ladle the soup into bowls and top with crumbled queso fresco, fresh cilantro, and lime wedges. Serve hot and enjoy!
Notes
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Swap proteins by using shredded rotisserie chicken for a quicker version.
- Make it vegetarian by omitting the chicken and using vegetable broth.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican