This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It’s like eating your favorite street food with a spoon. Perfect for chilly nights or gatherings with friends, this soup captures the essence of summer corn and spicy seasonings in every bite.
Why You’ll Love This Recipe
- Quick and Easy: With a prep time of just 15 minutes, you can have a delicious meal ready in under an hour.
- Flavor Explosion: The combination of spices and fresh ingredients delivers a vibrant taste that will excite your palate.
- Versatile Dish: Enjoy this soup as a main course or as a side dish at parties and gatherings.
- Healthy Comfort Food: Packed with protein and nutrients, it’s a nourishing option that doesn’t compromise on flavor.
- Customizable: Adjust the spice level or toppings to suit your taste preferences.
Tools and Preparation
Before you start cooking, gather your tools to make the process smooth and enjoyable.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Ladle
Importance of Each Tool
- Large pot or Dutch oven: Ideal for cooking soups evenly while providing enough space for all ingredients.
- Cutting board: Makes chopping vegetables safe and efficient.
- Knife: A sharp knife ensures quick, clean cuts for your ingredients.
Ingredients
For the Base
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
For the Soup
- 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. Tajin 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)
For Creaminess and Flavor
- 2 cups sour cream (full-fat) (or Greek yogurt (full fat))
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
For Garnish
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
How to Make Mexican Street Corn Soup
Step 1: Sauté Vegetables
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Step 2: Add Chicken and Spices
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Step 3: Simmer for Flavor
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Step 4: Shred Chicken
Remove the chicken from the pot. Shred it into bite-sized pieces before returning it to the pot.
Step 5: Incorporate Creaminess
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes.
Step 6: Serve
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
Enjoy this delightful Mexican Street Corn Soup that brings warmth and joy to every bowl!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup can elevate your dining experience. This hearty soup is versatile and pairs well with various toppings and sides that complement its rich, flavorful profile.
Creative Toppings
- Avocado slices – Add creamy avocado for richness.
- Crushed tortilla chips – For a crunchy texture, sprinkle some on top.
- Extra cilantro – Fresh cilantro brightens the flavors.
Accompaniments
- Cornbread – A slice of cornbread makes a delightful pairing.
- Lime wedges – Squeeze fresh lime juice for added zest.
- Sour cream dollop – A spoonful enhances creaminess.
Garnishing Options
- Chili powder sprinkle – For an extra kick, dust some chili powder on top.
- Diced red onion – Adds a sharp flavor contrast.
How to Perfect Mexican Street Corn Soup
To ensure your Mexican Street Corn Soup turns out perfectly, follow these simple tips.
- Use fresh ingredients – Fresh corn and herbs enhance flavor and nutrition.
- Adjust spice levels – Tailor the heat by varying jalapeño amounts or adding hot sauce.
- Incorporate more veggies – Bell peppers or zucchini can add extra nutrition and texture.
- Let it simmer longer – Allowing the soup to simmer deepens the flavors beautifully.
Best Side Dishes for Mexican Street Corn Soup
Pairing side dishes with your Mexican Street Corn Soup can create a balanced meal. Here are some excellent options:
- Chips and Salsa – A classic combination that brings crunch and freshness.
- Mexican Rice – Fluffy rice cooked with spices complements the soup’s flavors nicely.
- Grilled Shrimp Tacos – Light tacos filled with grilled shrimp add a fun twist to your meal.
- Black Bean Salad – A refreshing salad offers protein and texture contrast.
- Stuffed Peppers – Peppers filled with beans, cheese, or meat make for a hearty side.
- Guacamole and Tortilla Chips – Creamy guacamole pairs perfectly with crispy chips for dipping.
Common Mistakes to Avoid
When making Mexican Street Corn Soup, it’s easy to make a few common mistakes that can affect the flavor and texture. Here are some pitfalls to watch out for.
- Overcooking the Chicken: Cooking the chicken too long can make it tough. Cook just until done, then shred to keep it tender.
- Ignoring Seasoning Measurements: Using too much or too little seasoning will alter the soup’s flavor. Stick to the measurements for the best results.
- Skipping Fresh Ingredients: Fresh lime juice and cilantro enhance the soup’s taste. Always use fresh where possible for maximum flavor.
- Not Allowing Enough Time to Simmer: Rushing the simmering process can lead to a bland soup. Make sure to let it simmer as directed for rich flavors.
- Neglecting Garnishes: Garnishes like queso fresco and cilantro add texture and freshness. Don’t skip them for a more vibrant dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will keep for up to 4 days in the refrigerator.
Freezing Mexican Street Corn Soup
- Freeze in individual portions using freezer-safe containers.
- Can be frozen for up to 3 months.
Reheating Mexican Street Corn Soup
- Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
- Microwave: Pour soup into a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium-low heat in a pot, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some frequently asked questions about Mexican Street Corn Soup.
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy and flavorful soup inspired by elote, featuring corn, spices, and toppings like cheese and cilantro.
How can I customize this Mexican Street Corn Soup?
Feel free to add other vegetables like bell peppers or zucchini. You can also adjust spice levels by adding more or less jalapeño.
Can I make this soup vegetarian?
Yes! Substitute chicken with beans or additional vegetables, and use vegetable broth instead of chicken stock for a delicious vegetarian version.
What can I serve with Mexican Street Corn Soup?
This soup pairs well with tortilla chips, crusty bread, or a fresh salad for a complete meal experience.
Final Thoughts
Mexican Street Corn Soup is not only comforting but also versatile. It’s perfect for cozy dinners or gatherings with friends. Feel free to customize it with your favorite ingredients or toppings. Enjoy this delightful recipe that brings the taste of street food right into your kitchen!
Mexican Street Corn Soup
Indulge in the warmth of Mexican Street Corn Soup, a delightful fusion of flavors inspired by traditional elote street corn. This comforting soup combines the sweetness of fresh corn with zesty spices and creamy textures to create a bowl that’s perfect for chilly evenings or gatherings. With a vibrant mix of ingredients like chicken, jalapeño, and Tajín seasoning, each spoonful transports you to the bustling streets of Mexico. Quick to prepare in under an hour, this dish is not only satisfying but also customizable to suit your taste preferences. Elevate your dining experience with creative toppings and sides that complement its rich flavor profile!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 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. Tajin 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 sour cream (full-fat) (or Greek yogurt (full fat))
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
Instructions
- Sauté onion and jalapeño in olive oil until softened.
- Add chicken, corn, green chiles, and spices; stir well.
- Pour in chicken stock and bring to a boil; then simmer for 25 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in sour cream, cheese, lime juice, and cilantro; simmer for an additional 3 minutes.
- Serve garnished with queso fresco, lime wedges, and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 6g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
