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Mexican Street Corn Soup

A delicious, creamy soup that captures the essence of traditional elote, perfect for cozy nights.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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
  • 1 tbsp Tajín seasoning
  • 2 tsp Ground cumin
  • 2 tsp Chili powder
  • ½ tsp Table salt
  • ¼ tsp Finely ground black pepper
  • 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 1 lime
  • ¼ cup Chopped cilantro
  • ½ cup Crumbled queso fresco

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
  3. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
  4. Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
  6. Ladle the soup into bowls and top with crumbled queso fresco. Garnish with extra cilantro if desired.

Notes

For extra creaminess, consider adding more sour cream or using heavy cream. Adjust the heat by selecting mild or hot jalapeños.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Crockpot
  • Cuisine: Mexican
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: soup, Mexican, corn, comfort food, crockpot, cozy nights