Description
This Mexican Street Corn Soup is a delightful culinary experience that brings the vibrant flavors of elote straight to your table. Creamy and comforting, this soup harmonizes tender chicken, fire-roasted corn, and zesty spices for an unforgettable dish. Whether you’re hosting a casual gathering or enjoying a cozy night in, this recipe promises to be a hit with family and friends alike. With its quick preparation and simple ingredients, you’ll find it’s not just delicious but also easy to make.
Ingredients
Scale
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin 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
- 2 cups sour cream (or Greek yogurt)
- 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
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and jalapeño until softened.
- Stir in minced garlic and cook for 30 seconds.
- Add chicken, fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock; bring to a boil then reduce to a simmer for 25 minutes.
- Remove chicken to shred into bite-sized pieces; return to the pot.
- Mix in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for an additional 3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg