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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Ultimate Comfort

This Creamy Mexican Street Corn Soup is a comforting dish that captures the essence of elote with its rich flavors and velvety texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or avocado oil
  • 1 medium Red Onion
  • 1 medium Jalapeño adjust for heat preference
  • 3 cloves Garlic minced
  • 2 cups Cooked, shredded Chicken Breasts or rotisserie chicken
For Flavoring and Texture
  • 2 cups Fire-Roasted Corn fresh or canned
  • 1 can Diced Green Chiles mild
  • 1 teaspoon Tajín Seasoning or substitute with lime juice, chili powder, and salt
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 4 cups Chicken Stock low-sodium
For Creaminess and Toppings
  • 1 cup Sour Cream or coconut cream
  • 1 cup Grated Monterey Jack Cheese or cheddar
  • 1 medium Lime Juice fresh-squeezed
  • ½ cup Queso Fresco or feta cheese
  • ¼ cup Fresh Cilantro optional garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced red onion and 1 chopped jalapeño, cooking until softened, about 3-4 minutes. Stir in 3 minced garlic cloves and sauté for an additional 30 seconds.
  2. Stir in 2 cooked, shredded chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles. Season with 1 teaspoon of Tajín, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt to taste. Mix thoroughly and allow to infuse flavors.
  3. Pour in 4 cups of chicken stock, bringing the mixture to a boil. Then reduce heat to low and cover, simmering for 25 minutes.
  4. Remove the cooked chicken breasts, shred, and return to the soup.
  5. Stir in 1 cup of sour cream, 1 cup of grated Monterey Jack cheese, and the juice of 1 lime. Heat over low until everything is combined and cheese melts.
  6. Ladle the soup into bowls, topping with crumbled queso fresco and cilantro. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For best results, adjust spice levels to taste and use fresh garnishes just before serving.

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