Savory Mexican Street Corn Soup for Cozy Nights In

This Mexican Street Corn Soup is a warm embrace in a bowl, combining zesty elote flavors in a creamy concoction, perfect for cozy nights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 cups

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil Can use vegetable oil if desired.
1 medium Red Onion Chopped; yellow onion may be used as a substitute.
1 medium Jalapeño Diced; for less heat, use a mild pepper or omit.
2 cloves Garlic Minced; fresh is preferred.
2 large Chicken Breasts Cubed; rotisserie chicken can be used for convenience.
2 cups Fire-Roasted Corn Fresh corn can be grilled and added as a substitute.
1 can Diced Green Chiles Optional for those sensitive to spice.
1 teaspoon Tajín Seasoning A blend of chili, lime, and salt.
1 teaspoon Ground Cumin Omitting will alter the flavor profile.
1 teaspoon Chili Powder Varieties vary in heat.
to taste Table Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.
4 cups Chicken Stock/Broth Low-sodium versions are preferred.
1 cup Sour Cream Substitute Greek yogurt for a lighter option.
1 cup Monterey Jack Cheese Shredded; cheddar can be used as an alternative.
1 tablespoon Lime Juice Essential for the authentic taste.
1 handful Cilantro Chopped; substitute with parsley for a different flavor.
to taste Queso Fresco A traditional topping for added saltiness.

Equipment

Large pot or Dutch oven

Method

Step‑by‑Step Instructions for Mexican Street Corn Soup

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño, cooking until softened, about 3-4 minutes. Stir in 2 minced garlic cloves and sauté for another 30 seconds.
Incorporate 2 chicken breasts, 2 cups of fire-roasted corn, and optionally, 1 can of diced green chiles into the pot. Season with 1 teaspoon of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir well and let mingle for about 2 minutes.
Pour in 4 cups of chicken stock, bringing it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25 minutes.
Carefully remove the chicken, shred it, and return to the pot. Stir in 1 cup of sour cream, 1 cup of shredded Monterey Jack cheese, the juice of 1 lime, and chopped cilantro. Simmer for another 3 minutes until the cheese has melted.
Ladle the soup into bowls, finishing with crumbled queso fresco, lime wedges, and cilantro. Enjoy with tortilla chips!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For customization, adjust the heat level of jalapeño and green chiles. Ensure chicken is fully cooked before shredding.

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