Description
Creamy Mexican street corn soup blends zesty flavors of traditional elote with a comforting, velvety base. Street corn lovers will savor this hearty bowl packed with sweet corn, spicy jalapeños, and tangy cotija cheese that brings pure culinary joy.
Ingredients
Scale
Protein:
- 2 (12 oz) skinless, boneless chicken breasts
- 1/2 cup of shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 2 cups of full-fat sour cream or Greek yogurt
Vegetables and Spices:
- 1 small red onion
- 1 medium jalapeno
- 3 minced garlic cloves
- 1 (12 oz) package of fire-roasted frozen corn (or substitute with fresh corn or other frozen corn)
- 1 (4 oz) can of diced green chiles
- 1 tablespoon of Tajin seasoning
- 2 teaspoons of ground cumin
- 2 teaspoons of chili powder
- 1/2 teaspoon of table salt
- 1/4 teaspoon of finely ground black pepper
- 1/4 cup chopped cilantro
Liquids and Seasonings:
- 1 tablespoon of olive oil
- 4 cups (32 oz) of chicken stock or low-sodium chicken broth
- Juice from one lime
- Lime wedges and chopped cilantro for garnish
Instructions
- Heat olive oil in a pot over medium-high temperature. Sauté red onion and jalapeño until onion softens, approximately 3-4 minutes. Add minced garlic and cook briefly until aromatic.
- Introduce chicken breasts, fire-roasted corn, and green chiles into the pot. Enhance with Tajín, cumin, chili powder, salt, and pepper to develop rich flavor profiles.
- Pour chicken stock into the mixture. Increase heat to boiling, then reduce to gentle simmer. Cover and cook for 25 minutes, allowing ingredients to integrate and chicken to cook thoroughly.
- Extract chicken from pot using tongs. Deconstruct into bite-sized fragments with two forks, then reintegrate into soup base.
- Incorporate sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Reduce heat and allow ingredients to harmonize for an additional 3 minutes, creating a luxurious, creamy texture.
- Transfer soup into serving bowls. Garnish with crumbled queso fresco, additional cilantro, and accompanying lime wedge. Squeeze fresh lime juice just before consuming to elevate overall taste experience.
Notes
- Swap chicken for plant-based protein like tofu or tempeh to create a vegetarian version that maintains the rich, spicy flavors of the original recipe.
- Reduce heat by removing jalapeño seeds or substituting with milder green chiles if you prefer a less spicy soup.
- Use Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative that still provides creamy texture and tangy flavor.
- Enhance meal prep by making a larger batch and freezing portions for quick weeknight dinners, storing for up to 3 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 382
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 91 mg