Description
Experience the vibrant flavors of Mexico with this delightful Mexican Street Corn Soup, a comforting twist on the beloved elote. Perfect for family dinners or gatherings with friends, this creamy and zesty soup brings the essence of street food right to your kitchen. With its rich combination of roasted corn, spices, and creamy dairy, each spoonful is a warm hug on cool evenings. Quick to prepare and easy to customize, this soup will become a favorite in no time.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion
- 1 medium jalapeño
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 4 cups chicken stock
- 2 cups sour cream
- 1/2 cup shredded Monterey Jack cheese
- Garnishes: lime juice, chopped cilantro, crumbled queso fresco
Instructions
- In a large pot over medium-high heat, sauté olive oil with onion and jalapeño for about 4 minutes until softened. Add garlic and cook for an additional 30 seconds.
- Stir in chicken breasts, fire-roasted corn, and green chiles. Season with TajÃn, cumin, chili powder, salt, and pepper.
- Pour in chicken stock; bring to a boil. Lower the heat to simmer for 25 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer for another 3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main
- Method: Sauté and Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 925mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 75mg