Mexican Street Corn Soup

Mexican Street Corn Soup

from noblepig.com
48 min
6 servings

This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It's like eating favorite street food with a spoon.

Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeno
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn* (or fresh corn or other frozen 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

Directions

  1. 1

    Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.

  2. 2

    Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.

  3. 3

    Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.

  4. 4

    Remove the chicken and shred it into bite-sized pieces, then return it to the pot.

  5. 5

    Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.

  6. 6

    Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.