Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: PT-486654H15M37S
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small red onion, chopped; 1 medium jalapeño, seeded and chopped; 3 cloves garlic, minced; 2 (12-ounce) skinless, boneless chicken breasts; 1 (12-ounce) package fire-roasted frozen corn (or fresh/other frozen corn); 1 (4-ounce) can diced green chiles; 1 tablespoon Tajín seasoning; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1/2 teaspoon table salt; 1/4 teaspoon finely ground black pepper; 4 cups (32 ounces) chicken stock or low-sodium chicken broth; 2 cups full-fat sour cream or Greek yogurt; 1/2 cup shredded Monterey Jack cheese; Juice of 1 lime; 1/4 cup chopped cilantro; 1/2 cup crumbled queso fresco; Lime wedges and extra chopped cilantro for garnish

Mexican Street Corn Soup

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Mexican Street Corn Soup is a creamy, flavorful soup inspired by classic elote, featuring tender chicken, smoky fire-roasted corn, and zesty spices. This comforting soup combines smoky, tangy, and savory flavors with a creamy texture, making it perfect for cozy dinners or casual gatherings.

Author: Linda
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 35-40 minutes
Yield: Serves 6
Category: Soup, Main Course
Method: Stovetop, Simmering, Sautéing
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free

Ingredients

1 tablespoon olive oil

1 small red onion, chopped

1 medium jalapeño, seeded and chopped

3 cloves garlic, minced

2 (12-ounce) skinless, boneless chicken breasts

1 (12-ounce) package fire-roasted frozen corn (or fresh/other frozen corn)

1 (4-ounce) can diced green chiles

1 tablespoon Tajín seasoning

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon table salt

1/4 teaspoon finely ground black pepper

4 cups (32 ounces) chicken stock or low-sodium chicken broth

2 cups full-fat sour cream or Greek yogurt

1/2 cup shredded Monterey Jack cheese

Juice of 1 lime

1/4 cup chopped cilantro

1/2 cup crumbled queso fresco

Lime wedges and extra chopped cilantro for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, jalapeño, and garlic until softened, about 3-4 minutes.
Add chicken breasts; sear lightly on both sides, about 2-3 minutes per side.
Stir in corn, green chiles, Tajín, cumin, chili powder, salt, and pepper; coat ingredients well.
Pour in chicken stock, bring to boil, reduce heat to simmer. Cover and cook 20 minutes until chicken is cooked through.
Remove chicken, shred with forks, then return to pot.
Stir in sour cream (or yogurt), Monterey Jack, lime juice, and cilantro. Heat gently without boiling.
Adjust seasoning to taste.
Serve hot, garnished with queso fresco, lime wedges, and extra cilantro.

Notes

Substitute chicken with shrimp or omit for vegetarian version.

Use crema Mexicana instead of sour cream for authentic flavor.

Add diced potatoes or black beans for more texture.

Spice it up with extra jalapeños or hot sauce.

Garnish with crushed tortilla chips or strips for crunch.

Store leftovers in airtight container in fridge up to 3 days; reheat gently.

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