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Mexican Street Corn Soup

Mexican Street Corn Soup
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Mexican Street Corn Soup is a deliciously creamy and zesty dish that captures the vibrant essence of traditional Mexican street food, elote. This comforting soup combines fresh ingredients with spices to create a rich flavor profile that’s perfect for any gathering or family dinner.

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
  • 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
  • 2 cups sour cream or Greek yogurt
  • 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. In a large pot, heat olive oil over medium-high heat. Sauté chopped onion and jalapeño for 3-4 minutes until softened, then add minced garlic and cook for an additional 30 seconds.
  2. Add chopped chicken, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in chicken stock and bring to a boil. Reduce heat and simmer covered for 25 minutes.
  4. Remove chicken from the pot and shred it before returning it to the soup.
  5. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for another 3 minutes.
  6. Serve garnished with crumbled queso fresco, lime wedges, and extra cilantro.

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Find it online: https://recipeinhome.com/mexican-street-corn-soup/