Description

If you love elote (Mexican street corn), you’re going to adore this Mexican Street Corn Soup! It’s packed with bold, zesty flavors, creamy textures, and just the right amount of spice. Every spoonful is like a warm hug with the essence of street food magic. Whether it’s a chilly night or you’re just craving something comforting, this soup is a must-try! 🌮🥣

Ingredients

Scale

🔹 Soup Base:

1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, diced
3 cloves garlic, minced
2 (12 oz.) skinless, boneless chicken breasts
1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
1 (4 oz.) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp finely ground black pepper
4 cups chicken stock (or low-sodium broth)

🔹 Creamy & Cheesy Goodness:

2 cups full-fat sour cream (or Greek yogurt)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

🔹 For Garnish:

Lime wedges
Chopped cilantro

Instructions

1️⃣ Heat olive oil in a large pot over medium-high heat. Sauté onion and jalapeño for 3-4 minutes until softened, then stir in garlic for 30 seconds.
2️⃣ Add chicken, fire-roasted corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
3️⃣ Pour in chicken stock, bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
4️⃣ Remove the chicken, shred it, then return it to the pot.
5️⃣ Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for another 3 minutes.
6️⃣ Serve hot, topped with queso fresco, lime wedges, and fresh cilantro.

Notes

✅ Use fire-roasted corn for that authentic smoky flavor! (Grill fresh corn or use a cast iron skillet for the same effect.)
✅ Want it dairy-free? Swap sour cream for coconut milk and use dairy-free cheese!
✅ Adjust spice levels by adding more or less jalapeño and chili powder.

Nutrition

Calories: 465 per serving
Fat: 31g per serving
Carbohydrates: 21g per serving
Protein: 25g per serving