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Mexican Street Corn Soup

Delicious Mexican Street Corn Soup: Comfort in Every Spoonful

Enjoy a bowl of Mexican Street Corn Soup, a comforting dish inspired by elote, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 small Red Onion Can substitute with yellow onion.
  • 1 medium Jalapeño For less heat, remove seeds.
  • 3 cloves Garlic Minced.
  • 24 oz Skinless, Boneless Chicken Breasts Shredded rotisserie chicken can be used.
  • 12 oz Fire-Roasted Frozen Corn Fresh, charred corn on the cob is ideal.
  • 4 oz Diced Green Chiles Can be omitted for a milder soup.
  • 1 tablespoon Tajín Seasoning Can substitute with chili powder and lime zest.
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Chili Powder Adjust according to spice preference.
  • 1/2 teaspoon Table Salt Adjust to taste.
  • 1/4 teaspoon Black Pepper Adjust to taste.
  • 4 cups Chicken Stock Low-sodium stock is recommended.
For the Creamy Finish
  • 2 cups Sour Cream Dairy-free sour cream for dairy-free option.
  • 1/2 cup Shredded Monterey Jack Cheese Any melting cheese can replace it.
  • 1 Juice Lime
  • 1/4 cup Chopped Cilantro Omit if cilantro is not preferred.
For the Garnish
  • 1/2 cup Queso Fresco Can substitute with crumbled feta.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 small diced red onion and 1 finely chopped jalapeño. Cook for 3-4 minutes until softened.
  2. Stir in 3 minced garlic cloves, cooking for an additional 30 seconds until fragrant.
  3. Add 24 ounces of chicken breasts, 12 ounces of fire-roasted corn, and 4 ounces of diced green chiles. Season with 1 tablespoon of Tajín, 2 teaspoons of ground cumin, 2 teaspoons of chili powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
  4. Pour in 4 cups of chicken stock, stirring to combine. Bring to a gentle boil, then reduce heat to low and let it simmer for about 25 minutes.
  5. Remove chicken breasts, shred them, and return to pot.
  6. Stir in 2 cups of sour cream, ½ cup of shredded Monterey Jack cheese, the juice of one lime, and ¼ cup of chopped cilantro. Heat gently on low for an additional 3 minutes.
  7. Ladle soup into bowls, garnish with crumbled queso fresco, and serve with lime wedges and extra cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 3 months.

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