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Mexican Street Corn Soup

Mexican Street Corn Soup

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Experience the vibrant flavors of Mexican Street Corn Soup, a delicious and comforting twist on the traditional elote. This creamy soup is packed with tender chicken, sweet corn, and zesty spices, delivering a perfect balance of taste and warmth. Ideal for gatherings or cozy weeknight dinners, this recipe captures the essence of street food right in your kitchen. With easy preparation steps and the option to customize, it’s sure to become a favorite in your household.

Ingredients

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  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeno
  • 3 cloves garlic, minced
  • 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)
  • 2 cups Greek yogurt (full fat)
  • 1/2 cup shredded Monterey Jack cheese
  • juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • lime wedges and chopped cilantro for garnish

Instructions

  1. 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.
  2. Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. 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.
  4. Remove the chicken from the pot and shred it into bite-sized pieces before returning it to the pot.
  5. Stir in Greek yogurt, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes.
  6. Serve hot topped with crumbled queso fresco, lime wedges, and chopped cilantro.

Nutrition

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