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Mexican Street Corn Soup

Mexican Street Corn Soup
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Savor the vibrant flavors of Mexican Street Corn Soup, a comforting dish inspired by the popular street food, elote. This creamy and zesty soup features tender chicken combined with fire-roasted corn, aromatic spices, and fresh garnishes that elevate its taste. Perfect for busy weeknights or cozy gatherings, this one-pot meal offers a delightful twist on classic comfort food. Customize it with your favorite toppings for a unique finish that will satisfy everyone’s palate.

Ingredients

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  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 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 or other frozen corn)
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp Tajín 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 full-fat Greek yogurt (or sour cream)
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/4 cup chopped cilantro
  • Lime wedges and chopped cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté diced red onion and jalapeño until softened, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
  2. Stir in skinless chicken breasts, frozen corn, diced green chiles, and seasonings: Tajín, ground cumin, chile powder, salt, and black pepper.
  3. Pour in chicken stock; bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes.
  4. Remove chicken; shred it before returning to the pot.
  5. Mix in Greek yogurt (or sour cream), shredded cheese, lime juice, and cilantro. Simmer for another 3 minutes until heated through.
  6. Serve hot with garnishes of crumbled queso fresco, lime wedges, and extra cilantro.

Nutrition

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