Mexican Street Corn Soup

This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It's like eating favorite street food with a spoon.

Course Main Course, Side Dish

Cuisine American, Mexican

Keyword Mexican Street Corn Soup

Prep Time 15

Cook Time 33

Total Time 48

Servings

Calories 465kcal

Author Cathy Pollak

Equipment

Ingredients

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 sour cream (full-fat) or 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

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.
1 tbsp. olive oil, 1 small red onion, 1 medium jalapeno , 3 cloves garlic, minced
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
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
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 cups (32 oz.) chicken stock
Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
2 cups sour cream (full-fat), 1/2 cup shredded Monterey Jack cheese, juice of one lime, 1/4 cup chopped cilantro
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
1/2 cup crumbled queso fresco, lime wedges and chopped cilantro for garnish

Notes

*Fire-Roasted Corn: Packaged fire-roasted corn (Birds Eye is a common brand) is corn that’s been charred and seasoned with salt, onion, and garlic powder. You can replicate this using fresh corn on the cob by charring it on the grill, seasoning it, and then cutting the kernels off the cobs. You'll need about 5 medium-sized ears. Alternatively, you can cut the corn off the cob and char it in a cast iron skillet. While you can try charring frozen or canned corn, any moisture in the corn will prevent a good char and that fire-roasted flavor we’re aiming for.

For optimal outcomes when making this Mexican street corn soup, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition