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This hearty Mexican Street Corn Soup transforms the vibrant flavors of street-style elote into a comforting, spoonable dish that satisfies both cravings for bold flavor and comfort food in one delicious bowl.
I first made this soup during a rainy weekend when I was craving something that reminded me of summer street fairs but wanted the comfort of a warm bowl. Now it's become my go-to impressive dish when hosting friends who love Mexican cuisine.
Ingredients
- Olive oil: creates the foundation for sautéing the aromatics to develop deep flavor
- Red onion: delivers a slightly sweet and colorful base that complements the corn beautifully
- Jalapeño: adds adjustable heat adjust by removing seeds for milder flavor
- Garlic: provides essential aromatic foundation use fresh for best results
- Chicken breasts: create hearty protein look for organic if possible
- Fire-roasted frozen corn: delivers that authentic charred elote flavor Birds Eye brand works perfectly
- Diced green chiles: contribute mild heat and authentic Mexican flavor
- Tajin seasoning: delivers the signature chili-lime flavor that defines elote
- Ground cumin: adds earthy warmth that anchors the flavor profile
- Chile powder: brings authentic Mexican character to the dish
- Chicken stock: forms the savory base homemade provides richest flavor
- Sour cream: creates the signature creaminess essential to elote inspiration
- Monterey Jack cheese: melts beautifully for added richness
- Fresh lime juice: brightens all flavors and cuts through richness
- Cilantro: adds fresh herbal notes essential to authentic flavor profile
- Queso fresco: provides the authentic finishing touch with its salty crumble
Step-by-Step Instructions
- Build the Aromatic Base:
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced red onion and jalapeño to the hot oil, cooking until onions become translucent and slightly softened, about 3 to 4 minutes. Stir frequently to prevent burning. Add minced garlic and cook just until fragrant, about 30 seconds. Take care not to burn the garlic as it will create bitterness.
- Layer the Main Ingredients:
- Add whole chicken breasts directly to the pot along with the fire-roasted corn and green chiles. Season everything with Tajín, cumin, chile powder, salt, and pepper. Stir gently to coat all ingredients with spices, allowing them to toast slightly which intensifies their flavors.
- Simmer to Perfection:
- Pour in chicken stock and bring the mixture to a gentle boil, which should take about 5 minutes. Once boiling, reduce heat to maintain a steady simmer, cover the pot, and cook for 25 minutes. This slow cooking allows the chicken to become tender while flavors meld together beautifully.
- Prepare the Chicken:
- Remove chicken breasts from the soup using tongs and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces, pulling apart along the natural grain of the meat. Return all shredded chicken to the pot, distributing it evenly throughout the soup.
- Create Creamy Richness:
- Reduce heat to low and stir in sour cream, shredded Monterey Jack, fresh lime juice, and chopped cilantro. Stir gently but thoroughly until cheese melts completely and ingredients are well incorporated. Allow to simmer for 3 more minutes to marry all flavors.
- Garnish and Serve:
- Ladle hot soup into individual bowls. Top each serving with a generous sprinkle of crumbled queso fresco, additional fresh cilantro, and serve with lime wedges on the side for guests to add extra brightness to taste.
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You Must Know
- High in protein with 25g per serving making it satisfying and filling
- Can be prepared ahead and reheats beautifully for busy weeknights
- Perfectly balances authentic Mexican flavors with comforting soup texture
- Easily customizable heat level based on your preference
The Tajin seasoning is truly the secret ingredient that transforms this from a regular corn soup into something special. My family was skeptical the first time I made this recipe, but after one bite, they were completely converted. The lime-chili combination creates that authentic street food experience in every spoonful.
Make-Ahead Options
This soup actually improves with time as flavors continue to develop. You can prepare it up to two days in advance and store in the refrigerator in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much during storage, thin with a splash of chicken broth when reheating. The flavor profile becomes even more complex after a day in the refrigerator, making this an excellent meal prep option.
Vegetarian Adaptation
Transform this recipe into a vegetarian delight by omitting the chicken and substituting vegetable broth for chicken stock. For added protein and texture, add a can of drained and rinsed black beans or pinto beans when you would normally return the shredded chicken to the pot. The beans absorb the delicious flavors while providing hearty substance. You might also consider adding diced zucchini or yellow squash during the simmering process for additional vegetables.
Serving Suggestions
Elevate your Mexican Street Corn Soup into a complete meal with thoughtful accompaniments. Warm corn tortillas folded and charred slightly over an open flame make perfect dipping companions. A simple side salad with mixed greens, avocado, and a lime vinaigrette brings freshness to contrast the rich soup. For additional texture, offer a small bowl of crushed tortilla chips for topping. This soup also pairs beautifully with a crisp Mexican lager or a zesty Paloma cocktail for adults.
Spice Level Management
Understanding heat preferences varies widely among diners, this soup can be customized at multiple stages. For a milder version, remove all seeds and membranes from the jalapeño before dicing. You can also reduce the chile powder by half. For those who enjoy intense heat, leave jalapeño seeds intact and add a diced chipotle pepper in adobo sauce during the aromatics stage. Always remember that dairy components like sour cream and cheese help temper spiciness, so adjusting those quantities can also help manage heat levels.
Common Queries
- → Can I make this soup vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken stock. You can also add extra vegetables like zucchini or bell peppers for added texture.
- → What type of corn is best for this soup?
Fire-roasted frozen corn is ideal for its charred flavor, but fresh corn can be used and charred on a grill or skillet for similar results.
- → How do I make this soup spicier?
Add more jalapeño, chile powder, or a pinch of cayenne pepper to increase the heat level to your liking.
- → Can I make this soup dairy-free?
To make it dairy-free, substitute the sour cream with a non-dairy alternative and use a dairy-free cheese or omit the cheese entirely.
- → What toppings work well with this soup?
Top the soup with lime wedges, chopped cilantro, crumbled queso fresco, or additional fire-roasted corn for extra flavor and texture.