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Mexican Street Corn Soup

Mexican Street Corn Soup: Creamy Comfort in Every Bite

Enjoy a bowl of Mexican Street Corn Soup, a creamy delight that perfectly captures the essence of street food elote, combining flavors for ultimate comfort.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 Jalapeño for a milder version, use poblano or bell pepper
  • 1 Red Onion can be swapped with yellow onion
  • 3 cloves Garlic fresh is preferred, powder can work in a pinch
  • 1.5 pounds Boneless, Skinless Chicken Breasts shredded rotisserie chicken for convenience
  • 2 cups Fire-Roasted Corn fresh is best, canned can work too
  • 1 can Diced Green Chiles canned is perfect if fresh aren’t available
  • 6 cups Chicken Stock choose low-sodium for better salt control
For Seasoning
  • 2 tablespoons Tajín Seasoning lime juice and chili powder can substitute
  • 1 teaspoon Cumin paprika can be used as an alternative
  • 1 tablespoon Chili Powder smoked paprika is a great replacement
For Creaminess
  • 1 cup Sour Cream or Full-Fat Greek Yogurt consider coconut yogurt for dairy-free
  • 1 cup Monterey Jack Cheese cheddar or a Mexican cheese blend also work
For Garnishing
  • 1 cup Queso Fresco crumbled feta can be a substitute

Equipment

  • Large pot
  • Cutting Board
  • forks

Method
 

Step-by-Step Instructions for Mexican Street Corn Soup
  1. Heat olive oil in a large pot over medium-high heat. Add diced red onion and jalapeño; stir for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds.
  2. Incorporate chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and black pepper. Stir well and cook for 2 minutes.
  3. Pour in chicken stock; bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until chicken reaches 165°F.
  4. Remove chicken, shred, then return to the pot and stir.
  5. Add sour cream or yogurt, Monterey Jack cheese, and lime juice. Stir until melted and creamy; simmer on low for another 3 minutes.
  6. Ladle into bowls, top with crumbled queso fresco and chopped cilantro. Serve with lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 12mgCalcium: 300mgIron: 2mg

Notes

For a spicier soup, keep jalapeño seeds. To avoid curdling, add dairy off the heat.

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