Mexican Street Corn Soup

Mexican Street Corn Soup is one of those dishes that brings a little bit of magic into your kitchen, creating flavors that dance on your taste buds. The first time I tried it, I was amazed at how the essence of elote—traditional Mexican street corn—could be bottled up in a warm bowl of soup. It’s rich, creamy, and filled with spices that make every spoonful a treat. Plus, it’s super comforting, making it a perfect choice for chilly nights or when you just want to gather around the table with loved ones. The best part? It’s surprisingly easy to whip up and doesn’t require any fancy cooking skills. So grab your apron, and let’s make a cozy pot of Mexican Street Corn Soup together!

Why This Recipe Works

This recipe beautifully mimics the rich flavors of traditional Mexican street corn (elote), all while being in soup form. The fire-roasted corn provides a smoky quality, which pairs perfectly with spices that give it a kick. Then, the creaminess from sour cream and Monterey Jack cheese adds a touch of indulgence, making every spoonful feel luxurious. Plus, the splash of lime juice brightens up the flavors, just like a squeeze you’d get from an elote vendor on the street.

Cooking the chicken in the soup is a game changer. It infuses flavor into the broth, ensuring the meat stays tender and juicy. With each bite, you’re not just tasting chicken; you’re experiencing a burst of complex, savory flavors that will remind you of summer evenings spent grilling corn on the cob. So, whether you’re serving it at a family dinner or just treating yourself, this soup is bound to impress.

Why You’ll Love This Mexican Street Corn Soup

There are countless reasons to love this Mexican Street Corn Soup. First and foremost, it’s ultimate comfort food that warms you to the core. The mixture of spices and creamy texture gives you that hearty feeling that’s hard to resist. Not only does it make for a fantastic family dinner, but it’s also perfect for cozy gatherings with friends.

Another reason? Its versatility. You can enjoy this soup in any season, making it suitable for warm summer nights or cozy fall evenings. Plus, it’s fantastic for meal prep. Make a big batch, and enjoy the leftovers for lunch throughout the week. You can easily whip up quick lunches and save time.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, diced
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless 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 tsps ground cumin
• 2 tsps chili powder
• 1/2 tsp table salt
• 1/4 tsp finely ground black pepper
• 4 cups (32 oz.) 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 chopped cilantro for garnish

Sauté the Vegetables

Heat the Olive Oil

To start, heat the olive oil in a large pot or Dutch oven over medium-high heat. You want that oil hot enough to sizzle when you add your veggies.

Add the Onion and Jalapeño

Next, toss in the diced red onion and jalapeño. Stir them around; let them cook for about 3 to 4 minutes, or until the onions become soft. The smell alone will make your kitchen feel inviting!

Incorporate the Garlic

After that, sprinkle in the minced garlic and give it another stir for about 30 seconds. This is where the magic begins; the aroma will be simply irresistible.

Combine Chicken and Corn

Add Chicken and Corn Ingredients

Now, it’s time to bring in the main players. Add the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Mix them well so everyone gets familiar with each other.

Season the Mixture

To spice things up, sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Feel free to adjust these spices based on your taste preferences. Now, mix it all up to ensure everything is coated evenly with flavor.

Simmer the Soup

Pour in Chicken Stock

Next, pour in the chicken stock. This is what will give the soup its lovely, comforting base. Bring the mixture to a rolling boil so that it starts bubbling away.

Reduce Heat and Cook

Once it’s boiling, reduce the heat to a simmer. Cover your pot and let it cook for about 25 minutes. This allows all those flavors to meld together beautifully.

Shred Chicken and Finalize

Shred the Chicken

After the allotted time, carefully remove the cooked chicken from the pot. Use two forks to shred it into bite-sized pieces, then return it to the pot.

Stir in Creaminess

Now, it’s time to add that creamy goodness! Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low for another 3 minutes. This is when everything comes together in a beautiful, rich finish.

Serve the Soup

Garnish and Serve

Ladle the soup into bowls, making sure it looks inviting. Top each bowl with crumbled queso fresco, a wedge of lime, and a sprinkle of additional chopped cilantro. Serve it warm, and watch smiles appear!

Serving Suggestions

To elevate this dish even further, pair it with warm, crusty bread or crunchy tortilla chips for dipping. You could also serve it alongside a fresh avocado salad for a light and vibrant side. The combination is simply delightful!

Tips for Success

• If you have access to fresh corn when in season, go for it! Fresh corn will add a sweeter, more vibrant flavor to your soup.
• If you like it spicier, feel free to add more jalapeño or even a dash of hot sauce to kick things up a notch.

Variations

If you’re in the mood for a twist, why not swap out the chicken for shrimp? It gives the soup a lovely seafood twist. For a vegetarian option, just use vegetable broth and omit the chicken completely. You’ll still get that creamy, delicious flavor!

Storage Tips

If you end up with leftovers (though I doubt you will because it’s so good!), store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 3 months. That way, you have a delicious meal waiting for you any time!

FAQs

1. Can I use canned corn instead of frozen?
Absolutely! Canned corn works in a pinch, but fresh or fire-roasted corn will give you the best flavor.

2. Is this soup spicy?
It has a mild spice level thanks to the jalapeño and chili powder, but you can easily adjust it based on your preference.

3. Can I make this soup in advance?
Yes! It actually tastes even better the next day after all the flavors meld together.

4. What can I use instead of Tajín?
A mix of lime juice, chili powder, and salt can replicate its unique flavor.

5. Can I substitute sour cream?
Sure! Greek yogurt can be an excellent low-fat alternative that still gives you that creamy consistency.

This Mexican Street Corn Soup is a delightful blend of flavors that not only brings the essence of street food to your table but also warms your heart. With its creamy base, vibrant toppings, and rich taste, each spoonful feels like a warm hug. Perfect for gatherings or a cozy night in, this soup isn’t just a meal; it’s an experience that transports you to the bustling streets of Mexico. Enjoy every bite!

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