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–+ servings
Mexican Street Corn Soup

Mexican Street Corn Soup: A Creamy, Comforting Delight

This Mexican Street Corn Soup captures the vibrant flavors of elote in a creamy bowl, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with vegetable oil for a lighter taste
  • 1 medium Red Onion can use white onion as an alternative
  • 1 medium Jalapeño remove seeds for milder flavor or substitute with poblano
  • 2 cloves Garlic fresh minced garlic is preferred, garlic powder can be used
For the Protein
  • 1 pound Chicken Breasts can use rotisserie chicken for easier prep
For the Corn
  • 4 cups Fire-Roasted Corn can use fresh grilled corn or regular frozen corn
  • 1 can Diced Green Chiles substitute with mild green peppers for less heat
For Seasoning
  • 2 teaspoons Tajín Seasoning can substitute with chili powder and lime zest
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chile Powder adjust to taste
  • to taste Salt & Black Pepper
For the Soup
  • 5 cups Chicken Stock low-sodium is healthier
  • ½ cup Sour Cream can substitute with Greek yogurt or dairy-free version
For the Finish
  • 1 cup Monterey Jack Cheese can use other melting cheeses like cheddar
  • 1 tablespoon Lime Juice
  • to taste Cilantro can omit or substitute with parsley
  • to taste Queso Fresco for garnish; feta can substitute
  • as needed Lime Wedges & Chopped Cilantro for serving

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Mexican Street Corn Soup
  1. In a large pot, heat olive oil over medium-high heat. Add diced red onion and chopped jalapeño, sautéing for 3-4 minutes until the onion is translucent. Add minced garlic and cook for an additional 30 seconds.
  2. Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajín seasoning, ground cumin, chile powder, salt and black pepper. Stir thoroughly and cook for about 2 minutes.
  3. Pour in chicken stock, ensuring all ingredients are submerged. Bring to a boil, reduce heat to low, cover, and let it simmer for 25 minutes.
  4. Remove chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
  5. Lower the heat and stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Allow to simmer for an additional 3-4 minutes.
  6. Ladle the soup into bowls, topping each with crumbled queso fresco, lime wedges, and extra chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months without sour cream; add it back in after thawing.

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