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Mexican Street Corn Soup

Mexican Street Corn Soup
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Indulge in the comforting warmth of Mexican Street Corn Soup, a vibrant dish that brings the flavors of elote right to your table. With its creamy texture and zesty finish, this soup is perfect for cozy evenings or gatherings. Bursting with taste from the spices and fresh ingredients, it serves as both a hearty main course and a delightful side dish.

Ingredients

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  • 1 tbsp. olive oil
  • 1 small red onion, chopped
  • 1 medium jalapeño, chopped
  • 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. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile 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 sour cream (full-fat) (or Greek yogurt (full fat))
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté chopped onion and jalapeño until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds.
  2. Add chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
  3. Pour in chicken stock; bring to a boil. Reduce heat to simmer and cover for 25 minutes.
  4. Remove cooked chicken, shred it using two forks, then return it to the pot.
  5. Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for an additional 3 minutes.
  6. Serve hot topped with queso fresco, lime wedges, and more cilantro.

Nutrition

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

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