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–+ servings
Mexican Street Corn Soup

Hearty Mexican Street Corn Soup for Cozy Nights In

Experience the comforting flavors of Mexican Street Corn Soup, a delightful twist on traditional elote that brings warmth and adaptability to any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Can substitute any neutral oil.
  • 1 medium Red Onion Can substitute with yellow onion.
  • 1 medium Jalapeño Remove seeds for less spice.
  • 2 cloves Garlic Fresh cloves are recommended.
For the Soup
  • 2 pieces Boneless Skinless Chicken Breasts Can be replaced with shredded rotisserie chicken or beans.
  • 2 cups Fire-Roasted Corn Canned corn can be used, but drain it first.
  • 1 can Diced Green Chiles Can substitute with mild pepper or omit.
  • 1 tablespoon Tajín Seasoning Mix chili powder with lime zest as a substitute.
  • 1 teaspoon Cumin Paprika can serve as an alternative.
  • 1 teaspoon Chili Powder Paprika can also be used.
  • 4 cups Chicken Stock Vegetable stock works well for vegetarian option.
For Creaminess
  • ½ cup Sour Cream or Greek Yogurt Plant-based alternatives can be used.
  • 1 cup Monterey Jack Cheese Cheddar can offer a sharper taste.
  • 1 tablespoon Lime Juice Optional but highly recommended.
For Toppings
  • ½ cup Queso Fresco Can substitute with feta or goat cheese.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Mexican Street Corn Soup
  1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1 diced red onion and 1 diced jalapeño; sauté for 3-4 minutes.
  2. Stir in 2 minced garlic cloves and cook for about 30 seconds.
  3. Add 2 boneless skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles.
  4. Sprinkle in 1 tablespoon Tajín seasoning, 1 teaspoon cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Mix well.
  5. Pour in 4 cups of chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes.
  6. Remove chicken, shred it, and return it to the pot. Stir to integrate.
  7. Stir in ½ cup of sour cream and 1 cup of Monterey Jack cheese. Add the juice of 1 lime and simmer for 3 minutes.
  8. Serve in bowls topped with crumbled queso fresco and cilantro. Optionally, serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 8IUVitamin C: 12mgCalcium: 15mgIron: 10mg

Notes

This soup is adaptable; adjust spice levels and toppings to suit your preferences.

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