Creamy Mexican corn soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 small red onion, diced
03 -
1 medium jalapeño, seeded and chopped
04 -
3 cloves garlic, minced
05 -
2 skinless boneless chicken breasts (about 12 oz)
→ Vegetables & Seasonings
06 -
1 package (12 oz) fire-roasted frozen corn
07 -
1 can (4 oz) diced green chiles
08 -
1 tablespoon Tajin seasoning
09 -
2 teaspoons ground cumin
10 -
2 teaspoons chile powder
11 -
1/2 teaspoon table salt
12 -
1/4 teaspoon finely ground black pepper
13 -
4 cups chicken stock
→ Finishing Touches
14 -
2 cups full-fat sour cream (or Greek yogurt)
15 -
1/2 cup shredded Monterey Jack cheese
16 -
Juice of one lime
17 -
1/4 cup fresh chopped cilantro
18 -
1/2 cup crumbled queso fresco
19 -
Extra lime wedges and cilantro for garnish
# Instructions:
01 -
Heat the olive oil in a Dutch oven over medium-high heat. Toss in the diced red onion and jalapeño, cooking until they soften and become fragrant, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you can smell that incredible garlic aroma.
02 -
Drop in the chicken breasts whole, then add the fire-roasted corn and green chiles. Season everything with Tajin (this gives it that authentic street corn flavor!), cumin, chile powder, salt, and pepper.
03 -
Pour in the chicken stock and bring everything to a gentle boil. Then lower the heat to a simmer, cover the pot, and let all those flavors mingle for about 25 minutes until the chicken is fully cooked.
04 -
Take out the chicken breasts and shred them into bite-sized pieces using two forks. The chicken should be tender and pull apart easily. Return the shredded chicken to the pot.
05 -
Stir in the sour cream, Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let everything simmer on low for another 3 minutes until the cheese melts and the soup becomes beautifully creamy.
06 -
Ladle the warm soup into bowls and top each serving with crumbled queso fresco, a squeeze of lime, and a sprinkle of fresh cilantro. Each spoonful brings that amazing street corn flavor in a comforting soup form!
# Notes:
01 -
This cozy soup brings all the flavors of Mexican street corn (elote) into a hearty bowl. Perfect for when you're craving those bold Mexican flavors but want something warming and satisfying.
02 -
For the best fire-roasted corn flavor, you can use packaged fire-roasted corn (like Birds Eye brand), or make your own by charring fresh corn on the grill or in a cast iron skillet before adding to the soup.
03 -
You'll need about 5 medium ears of fresh corn if you're substituting for the frozen corn.