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Mexican Street Corn Soup

Mexican Street Corn Soup
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Indulge in the comforting flavors of Mexican Street Corn Soup, a creamy and hearty dish that brings the vibrant taste of elote right to your table. This soup is perfect for busy weeknights or cozy family gatherings, combining tender chicken, sweet fire-roasted corn, and a delightful blend of spices.

Ingredients

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  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
  • 1 (4 oz.) can diced green chiles
  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté diced red onion and jalapeño for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds.
  2. Add chicken breasts, fire-roasted corn, and diced green chiles. Stir in Tajín seasoning, cumin, chili powder, salt, and black pepper.
  3. Pour in chicken stock and bring to a boil. Reduce heat to simmer, cover, and cook for 25 minutes.
  4. Remove chicken breasts; shred them and return to the pot.
  5. Stir in sour cream (or Greek yogurt), shredded cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes until creamy.
  6. Serve hot garnished with crumbled queso fresco and additional cilantro.

Nutrition

Find it online: https://isabellacooks.com/mexican-street-corn-soup/