Description
Enjoy the comforting flavors of elote in this Creamy Mexican Street Corn Soup. This easy recipe brings the taste of Mexican street food to your table with smoky corn, zesty spices, and a creamy finish. It’s perfect for a quick weeknight dinner or a crowd-pleasing meal.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Red Onion
- 1 medium Jalapeño
- 3 cloves Garlic, minced
- 2 cups Chicken Breasts, cooked and shredded
- 2 cups Fire-Roasted Corn
- 1 can Diced Green Chiles
- 1 tablespoon Tajín Seasoning
- 1 teaspoon Ground Cumin
- 1 teaspoon Chile Powder
- Salt and Pepper to taste
- 4 cups Chicken Stock
- 1 cup Sour Cream
- 1 cup Monterey Jack Cheese, shredded
- 2 tablespoons Lime Juice
- 1/4 cup Cilantro, chopped
- 1/2 cup Queso Fresco, crumbled
- Lime Wedges, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chopped red onion and jalapeño. Cook until softened, about 3-4 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add shredded chicken, fire-roasted corn, and diced green chiles to the pot.
- Season the mixture with Tajín seasoning, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 25 minutes to allow the flavors to meld.
- Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro until well combined.
- Simmer for an additional 3 minutes to heat through and blend the flavors.
- Ladle the Mexican Street Corn Soup into bowls.
- Garnish with crumbled queso fresco and lime wedges before serving.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add more chili powder.
- If you don’t have fire-roasted corn, you can grill fresh corn or use regular frozen corn.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken, or add black beans.
- Dairy-free options include using cashew cream instead of sour cream and dairy-free cheese.
- Serve with crispy tortilla chips or creamy avocado slices for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg