This Mexican Street Corn Soup is a delightful twist on the beloved elote, capturing its vibrant flavors in a warm and comforting dish. Perfect for family gatherings, cozy nights in, or as a crowd-pleaser at potlucks, this soup brings together the essence of street food with a spoonful of joy. With its creamy texture and zesty kick, it’s sure to become a favorite at your dinner table.
Why You’ll Love This Recipe
- Flavors: The combination of spices and fresh ingredients makes every bite exciting.
- Quick Preparation: With just 15 minutes of prep time, you can have this delicious soup ready in no time.
- Versatile Serving Options: Enjoy it as a main course or a side dish; it fits any meal perfectly.
- Comforting Experience: The creamy texture and warmth provide a sense of comfort, making it ideal for chilly days.
- Healthy Ingredients: Packed with chicken and corn, this soup is nutritious without sacrificing flavor.
Tools and Preparation
To make your cooking experience easier and more enjoyable, having the right tools is essential. Below are some of the tools you will need for this recipe.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Importance of Each Tool
- Large pot or Dutch oven: Perfect for evenly cooking your soup while allowing ample space for all ingredients.
- Cutting board: Provides a safe surface for chopping vegetables and preparing ingredients efficiently.
- Sharp knife: Ensures precise cutting, which makes prep easier and quicker.
Ingredients
This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It’s like eating favorite street food with a spoon.
For the Base
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
For the Soup
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other frozen corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
For Creaminess
- 2 cups sour cream (full-fat) (or Greek yogurt (full fat))
- 1/2 cup shredded Monterey Jack cheese
For Freshness
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
Garnish
- Lime wedges
- Chopped cilantro
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2: Add Chicken and Corn
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Step 3: Simmer Together
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Step 4: Shred Chicken
Remove the chicken from the pot. Shred it into bite-sized pieces using two forks, then return it to the pot.
Step 5: Stir in Creaminess
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes until heated through.
Step 6: Serve
Serve the soup topped with queso fresco crumbles, lime wedges, and additional chopped cilantro for garnish. Enjoy your delicious Mexican Street Corn Soup!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup is a delightful experience that brings forth the vibrant flavors of this comforting dish. From garnishes to sides, each addition enhances the soup’s deliciousness.
Garnish It Right
- Lime Wedges: A squeeze of fresh lime juice adds brightness and acidity.
- Chopped Cilantro: Fresh cilantro elevates the taste with its herbaceous notes.
- Crumbled Queso Fresco: This adds a creamy texture and rich flavor on top.
Pair It with Crackers or Bread
- Cornbread: Sweet cornbread complements the zesty flavors of the soup perfectly.
- Tortilla Chips: Crunchy chips bring a fun texture contrast when dipped into the soup.
Create a Full Meal
- Grilled Chicken Tacos: Add some protein with tacos filled with marinated grilled chicken.
- Mexican Rice: Serve alongside seasoned rice for a filling meal option.
How to Perfect Mexican Street Corn Soup
Perfecting your Mexican Street Corn Soup ensures every bowl bursts with flavor and warmth. Here are some tips to elevate your dish.
- Adjust Spice Levels: If you prefer more heat, add extra jalapeños or a dash of hot sauce.
- Use Fresh Ingredients: Opt for fresh corn in season for maximum sweetness and crunch.
- Stir in Fresh Herbs Last: Adding cilantro at the end preserves its vibrant color and flavor.
- Experiment with Cheese: Try different cheeses like feta or pepper jack for unique twists.
- Make it Vegetarian: Substitute chicken with hearty beans or vegetables for a meatless version.
Best Side Dishes for Mexican Street Corn Soup
Pairing side dishes with your Mexican Street Corn Soup can enhance your meal. Here are some great options to consider.
- Guacamole: Creamy avocado dip that provides a rich contrast to the soup’s flavors.
- Mexican Street Corn Salad: A fresh salad featuring corn, lime, and chili—perfectly complementary.
- Pico de Gallo: This fresh salsa adds crunch and acidity alongside the soup’s richness.
- Elote (Mexican Street Corn): Grilled corn on the cob, slathered with mayo, cheese, and spices for an authentic touch.
- Black Beans: Seasoned black beans offer protein and pair well with the soup’s zestiness.
- Chips and Salsa: Crispy chips paired with tangy salsa make for a great crunchy side option.
Common Mistakes to Avoid
Many home cooks make simple errors when preparing Mexican Street Corn Soup. Here are some common mistakes and how to avoid them.
- Skipping the seasoning: Failing to season your soup adequately can result in bland flavors. Be sure to taste and adjust the spices throughout cooking.
- Using low-quality corn: Using fresh or high-quality frozen corn enhances the soup’s flavor. Avoid canned corn, as it often lacks freshness and sweetness.
- Not shredding the chicken correctly: Shredded chicken adds texture, but if it’s too chunky, it won’t blend well with the soup. Use two forks for even shredding.
- Overcooking the vegetables: Cooking the onion and jalapeño too long can lead to mushy textures. Sauté just until they soften for a better bite.
- Ignoring garnishes: Topping your soup with queso fresco, cilantro, and lime elevates the dish. Don’t skip this step for added flavor and presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Mexican Street Corn Soup in an airtight container.
- It can be refrigerated for up to 3-4 days.
Freezing Mexican Street Corn Soup
- Freeze in a freezer-safe container or heavy-duty freezer bags.
- The soup will keep well for up to 2-3 months.
Reheating Mexican Street Corn Soup
- Oven: Preheat your oven to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warmed through.
- Microwave: Transfer soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Here are some frequently asked questions about Mexican Street Corn Soup.
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy, flavorful dish inspired by traditional elote. It combines sweet corn with spices, chicken, and creamy toppings.
Can I make this soup vegetarian?
Yes! To make vegetarian Mexican Street Corn Soup, substitute chicken with beans or tofu and use vegetable broth instead of chicken stock.
How can I customize my Mexican Street Corn Soup?
You can customize your soup by adding more vegetables like bell peppers or zucchini. Adjust the spice level by adding more jalapeños or using different chili powders.
Is this recipe suitable for meal prep?
Absolutely! Mexican Street Corn Soup is perfect for meal prep as it stores well in the fridge or freezer, making it easy to enjoy throughout the week.
Final Thoughts
This Mexican Street Corn Soup is a delightful combination of flavors that brings warmth and comfort to any meal. Its versatility allows you to customize it based on your preferences, making it an excellent choice for family dinners or gatherings. Give this recipe a try and enjoy a cozy bowl of deliciousness!
Mexican Street Corn Soup
Mexican Street Corn Soup is a delightful and comforting twist on traditional elote, capturing its vibrant flavors in a creamy, hearty dish. This soup is perfect for family dinners or potlucks, offering a quick and satisfying meal that everyone will love. With bold spices, tender chicken, and fresh corn, each spoonful is bursting with flavor. Topped with zesty lime juice, crumbled queso fresco, and fragrant cilantro, this soup transforms the essence of beloved street food into a warm bowl of joy. Enjoy it as the main course or alongside your favorite sides for an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Ingredients
- 1 tbsp olive oil
- 1 small red onion
- 1 medium jalapeño
- 3 cloves garlic
- 2 boneless chicken breasts
- 12 oz fire-roasted corn
- 4 oz diced green chiles
- Tajin
- cumin
- chili powder
- salt
- black pepper
- 32 oz chicken stock
- 2 cups sour cream or Greek yogurt
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- Fresh cilantro and queso fresco for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sauté the onion and jalapeño until softened (3–4 minutes), then add garlic and cook for another 30 seconds.
- Add chicken breasts, corn, green chiles, and spices to the pot. Pour in chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes.
- Remove chicken to shred it into bite-sized pieces before returning it to the pot.
- Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and cilantro; simmer on low for an additional 3 minutes.
- Serve hot with garnishes of queso fresco, lime wedges, and extra cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
