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Mexican Street Corn Soup

Mexican Street Corn Soup
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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. Remove chicken to shred it into bite-sized pieces before returning it to the pot.
  4. Stir in sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and cilantro; simmer on low for an additional 3 minutes.
  5. Serve hot with garnishes of queso fresco, lime wedges, and extra cilantro.

Nutrition

Find it online: https://moreana.org/mexican-street-corn-soup/