Description
This Mexican Street Corn Soup is a creamy and flavorful twist on the classic elote. Loaded with chicken, fire-roasted corn, green chiles, and spices, this soup is topped with tangy lime, fresh cilantro, and crumbled queso fresco for a delicious meal.
Ingredients
Units
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Main 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
Garnish:
- 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
- Prep the Ingredients: Heat olive oil in a large pot over medium heat. Add onion, jalapeno, and garlic. Cook until softened.
- Cook the Chicken: Add chicken breasts, corn, green chiles, Tajin, cumin, chile powder, salt, and pepper. Stir in chicken stock and bring to a boil. Reduce heat and simmer until chicken is cooked through.
- Shred the Chicken: Remove chicken, shred, and return to the pot. Stir in sour cream, cheese, lime juice, and cilantro.
- Serve: Ladle soup into bowls and top with crumbled queso fresco, lime wedges, and chopped cilantro.
Notes
- You can use rotisserie chicken for a quicker version of this soup.
- Adjust the spice level by adding more or less jalapeno and chile powder.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 90 mg