Print

Mexican Street Corn Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 79 reviews

Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic elote street food. Featuring tender shredded chicken, fire-roasted corn, and a creamy blend of sour cream and cheese, this soup is seasoned with cumin, chile powder, and Tajín for an authentic smoky and spicy taste. Garnished with queso fresco and fresh lime, it’s a hearty, zesty soup perfect for any season.

Ingredients

Base Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeño, chopped
  • 3 cloves garlic, minced

Protein and Vegetables

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

Seasonings

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

Liquids and 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

Fresh and Garnishes

  • 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 chopped red onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds to release the flavors.
  2. Add Chicken and Vegetables: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Season with Tajín, ground cumin, chile powder, salt, and black pepper to build the soup’s signature smoky and spicy taste.
  3. Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes until the chicken is fully cooked and flavors meld.
  4. Shred 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 to reincorporate with the soup.
  5. Add Creamy Ingredients: Stir in the sour cream, Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer the soup on low heat for an additional 3 minutes until the cheese melts and the soup is creamy.
  6. Serve and Garnish: Ladle the soup into bowls and top with crumbled queso fresco, extra lime wedges, and chopped cilantro to taste. Serve hot for a delicious and comforting meal.

Notes

  • For a lighter version, substitute sour cream with full-fat Greek yogurt.
  • You can use fresh corn if fire-roasted frozen corn is not available; roasting fresh corn before adding enhances flavor.
  • Adjust the jalapeño amount to your spice preference or remove seeds for less heat.
  • Tajín seasoning adds a distinct tangy and spicy note, but you can substitute with chili powder and a pinch of salt if unavailable.
  • If you prefer a thicker soup, blend a portion of the soup before adding sour cream.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

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