Mexican Street Corn Soup
Introduction
Mexican Street Corn Soup is a delightful and hearty dish that brings the vibrant flavors of elote—Mexican street corn—right to your bowl. It’s perfect for a cozy dinner or a gathering with friends, offering a warm embrace of taste and comfort. This creamy soup is packed with fresh ingredients and spices that create a rich and satisfying meal.
Why Make This Recipe
Why not enjoy the best of both worlds? This recipe combines the classic flavors of street corn with the warmth of a soup. It’s simple to make and can be ready in under an hour, making it great for busy weeknights or a laid-back weekend. Plus, it’s sure to impress anyone you serve it to!
How to Make Mexican Street Corn Soup
Follow these easy steps to whip up a delicious pot of Mexican Street Corn Soup:
Ingredients:
- 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 (or fresh 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 or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Directions:
- Sauté the aromatics: Heat 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, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
- Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Make it creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
- Garnish and serve: Ladle the soup into bowls and top with crumbled queso fresco.
How to Serve Mexican Street Corn Soup
Serve the soup hot, garnished with a sprinkle of crumbled queso fresco and additional cilantro if desired. Pair it with tortilla chips or warm tortillas for a complete meal that everyone will love!
How to Store Mexican Street Corn Soup
Keep any leftover soup in an airtight container in the fridge for up to 3 days. When ready to enjoy again, reheat it on the stove over low heat, stirring occasionally. You can also freeze it for longer storage; just make sure to let it cool completely before placing it in a freezer-safe container.
Tips to Make Mexican Street Corn Soup
- For extra flavor, use homemade or low-sodium chicken stock.
- Adjust the spiciness by adding more or fewer jalapeños.
- Feel free to swap out the chicken for shredded rotisserie chicken to save time.
Variation
You can make a vegetarian version by omitting the chicken and using vegetable broth instead. Add extra beans or diced vegetables for more texture and flavor!
FAQs
1. Can I use fresh corn instead of frozen corn?
Yes, fresh corn works great! Just make sure to cook it until tender before adding it to the soup.
2. Is this soup spicy?
The soup has some heat from the jalapeño and spices, but you can adjust these ingredients to your taste.
3. Can I make this soup ahead of time?
Yes! It can be made a day in advance. The flavors will deepen and improve overnight. Just reheat before serving.
Enjoy making and sharing this Mexican Street Corn Soup! It’s an easy and flavorful dish that is sure to warm hearts and fill bellies.
