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Mexican Street Corn Soup Recipe

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3.9 from 10 reviews

  • Author: Emma
  • Total Time: 48 mins
  • Yield: 6 servings

Description

This Mexican Street Corn Soup captures the bold and zesty flavors of classic Mexican elote in a warm, comforting bowl. Featuring fire-roasted corn, tender shredded chicken, a blend of smoky spices, and creamy sour cream blended into a hearty broth, this recipe is perfect as a main dish or side that brings the festive spirit of Mexican street food to your table.

Ingredients

Base Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion, diced
  • 1 medium jalapeno, diced
  • 3 cloves garlic, minced

Protein & Vegetables

  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
  • 1 (4 oz.) can diced green chiles

Seasonings

  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper

Liquids & Dairy

  • 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

Finishing Touches

  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften and become translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  2. Add chicken and spices: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper. Stir to evenly coat all ingredients with the spices.
  3. Add broth and simmer: Pour in the chicken stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer the soup gently for 25 minutes, allowing the chicken to cook through and flavors to meld.
  4. Shred chicken: Remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup pot.
  5. Add creamy ingredients and simmer: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Simmer the soup on low heat for an additional 3 minutes, allowing the cheese to melt and the soup to thicken slightly.
  6. Serve: Ladle the soup into bowls and garnish with crumbled queso fresco, extra lime wedges, and chopped cilantro. Serve warm and enjoy the bold flavors reminiscent of Mexican street corn in every spoonful.

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth.
  • If you prefer a spicier soup, leave some jalapeño seeds in or add extra chili powder.
  • Fire-roasted corn adds a smoky depth; fresh corn can be sautéed before use as a substitute.
  • Use full-fat sour cream or Greek yogurt for the creamiest texture and best flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
  • Prep Time: 15 mins
  • Cook Time: 33 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Mexican

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