Mexican Street Corn Soup (Print Version)
A creamy, comforting bowl inspired by elote street food, featuring fire-roasted corn, chicken, and zesty Mexican seasonings.
# Ingredients:
→ Soup Base
01 -
1 tbsp olive oil
02 -
1 small red onion, diced
03 -
1 medium jalapeño, diced
04 -
3 cloves garlic, minced
05 -
2 skinless, boneless chicken breasts (12 oz each)
06 -
1 package fire-roasted frozen corn (12 oz) or fresh corn
07 -
1 can diced green chiles (4 oz)
08 -
1 tbsp Tajin seasoning
09 -
2 tsps ground cumin
10 -
2 tsps chili powder
11 -
1/2 tsp table salt
12 -
1/4 tsp finely ground black pepper
13 -
4 cups chicken stock or low-sodium chicken broth (32 oz)
→ Finishing Ingredients
14 -
2 cups full-fat sour cream or Greek yogurt
15 -
1/2 cup shredded Monterey Jack cheese
16 -
Juice of one lime
17 -
1/4 cup chopped cilantro
18 -
1/2 cup crumbled queso fresco
19 -
Lime wedges and chopped cilantro, for garnish
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium-high heat. Add diced onions and jalapeño, cooking until onions soften, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds.
02 -
Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin, cumin, chili powder, salt, and pepper.
03 -
Pour in chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes.
04 -
Remove chicken breasts, shred into bite-sized pieces, and return them to the pot.
05 -
Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low heat for 3 minutes.
06 -
Ladle soup into bowls. Top with crumbled queso fresco, lime wedges, and chopped cilantro.
# Additional Notes:
01 -
Fire-roasted frozen corn can be substituted with fresh corn charred on the grill or in a cast iron skillet.
02 -
For dairy-free options, use plant-based yogurt and omit cheese.