Mexican Street Corn Soup (Printable Version)
Creamy soup inspired by elote, featuring fire-roasted corn, shredded chicken, and traditional Mexican seasonings and cheeses.
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 small red onion, diced
03 -
1 medium jalapeño, seeded and chopped
04 -
3 cloves garlic, minced
05 -
2 skinless, boneless chicken breasts (340g)
06 -
340g fire-roasted frozen corn or fresh corn
07 -
1 can (113g) diced green chiles
08 -
4 cups (946ml) chicken stock or low-sodium chicken broth
→ Seasonings
09 -
1 tablespoon Tajín seasoning
10 -
2 teaspoons ground cumin
11 -
2 teaspoons chile powder
12 -
1/2 teaspoon table salt
13 -
1/4 teaspoon finely ground black pepper
14 -
Juice of one lime
→ Dairy & Garnish
15 -
2 cups sour cream (full-fat) or Greek yogurt (full-fat)
16 -
1/2 cup shredded Monterey Jack cheese
17 -
1/4 cup chopped cilantro, plus extra for garnish
18 -
1/2 cup crumbled queso fresco
19 -
Lime wedges for serving
# Steps:
01 -
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.
02 -
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
03 -
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.
04 -
Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
05 -
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
06 -
Ladle the soup into bowls and top with queso fresco crumbles, lime wedges, and additional chopped cilantro.
# Notes:
01 -
Fire-roasted corn adds a deeper flavor to the soup, but regular frozen or fresh corn can be substituted.
02 -
For a thicker consistency, puree 1-2 cups of the soup before adding the dairy components.