A Delicious Twist on a Classic Favorite

When the craving for a comforting, flavorful dish strikes, look no further than this Mexican Street Corn Soup. Inspired by the iconic street food staple, elote, this hearty and creamy soup is packed with the bold flavors of roasted corn, zesty Tajín seasoning, and creamy queso fresco. Perfect for cozy nights or lively dinner gatherings, this recipe is a celebration of vibrant Mexican cuisine in a bowl.

Whether you’re a seasoned chef or just starting your cooking journey, this recipe offers straightforward instructions, flexible ingredient options, and plenty of opportunities to make it your own. It’s a guaranteed hit for anyone who loves a balance of spice, creaminess, and tangy zest.

Why You’ll Love This Recipe

1. Perfect for Any Occasion: Whether you’re meal prepping for the week or hosting a dinner party, this soup fits the bill.
2. Bursting with Flavor: The blend of Tajín, cumin, and chili powder gives this dish a bold and authentic taste.
3. Customizable and Adaptable: Use fresh, frozen, or fire-roasted corn and tweak the spice level to suit your palate.
4. One-Pot Wonder: Minimal cleanup means more time to enjoy your delicious creation.

Ingredients You’ll Need

Main Ingredients

• Olive oil: Adds a rich base flavor.
• Red onion, jalapeño, and garlic: Aromatics that build the flavor foundation.
• Chicken: Provides protein and substance.
• Corn: The star ingredient! Use fire-roasted for a smoky edge.
• Green chiles: For a mild kick of heat.
• Tajín, cumin, chili powder, salt, and pepper: Seasonings to bring authentic Mexican flair.
• Chicken stock: Creates a rich and hearty broth.
• Sour cream and Monterey Jack cheese: For a creamy, luxurious texture.
• Lime juice and cilantro: Add freshness and brightness.
• Queso fresco: A salty, crumbly cheese for garnish.

Garnishes

• Lime wedges
• Chopped cilantro

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Ladle
• Tongs
• Small bowl (for garnishes)

Step-by-Step Instructions

1. Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced red onion and jalapeño, stirring occasionally until the onions are softened (about 3-4 minutes). Add minced garlic and cook for an additional 30 seconds until fragrant.

2. Build the Base

Add chicken breasts, corn, and green chiles to the pot. Sprinkle with Tajín, cumin, chili powder, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat, cover, and let the soup simmer for 25 minutes.

3. Shred the Chicken

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.

4. Add the Creamy Elements

Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low for an additional 3 minutes, allowing the cheese to melt and the flavors to meld.

5. Garnish and Serve

Serve the soup in bowls topped with crumbled queso fresco, a squeeze of fresh lime juice, and additional chopped cilantro. Pair with warm tortillas or crusty bread for the ultimate comfort meal.

Tips and Variations

• Vegetarian Option: Swap the chicken for diced zucchini or black beans and use vegetable broth instead of chicken stock.
• Spice Level: Adjust the heat by adding more jalapeño or using spicier green chiles. For a milder version, omit the jalapeño entirely.
• Cheese Substitutes: If queso fresco isn’t available, use feta or cotija cheese.
• Meal Prep: This soup stores beautifully and tastes even better the next day as the flavors deepen.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup gently on the stove over low heat or in the microwave, stirring occasionally. For longer storage, freeze the soup (without the garnishes) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Perfect Pairings

Pair this Mexican Street Corn Soup with:

• Tortilla chips and guacamole: For a crunchy side.
• A crisp, citrusy margarita: Complements the tangy lime flavors.
• Churros or tres leches cake: For a sweet ending to your meal.

FAQ

Q: Can I use rotisserie chicken instead of raw chicken breasts?
A: Absolutely! Skip the simmering step for the chicken and stir in shredded rotisserie chicken after the soup has simmered.

Q: Is this soup gluten-free?
A: Yes, as long as your chicken stock is gluten-free, this recipe is naturally gluten-free.

Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the aromatics first, then transfer everything (except the sour cream, cheese, and garnishes) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the creamy ingredients before serving.

Final Thoughts

This Mexican Street Corn Soup is the perfect balance of comfort and bold flavor. Whether you’re new to cooking or an experienced home chef, this recipe will leave your taste buds dancing with delight. Make it for your next dinner, share it with loved ones, or keep it all to yourself (we won’t judge!).

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Happy cooking! 🌽