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 evenings or gatherings with friends, this soup combines the vibrant tastes of Mexico in an easy-to-make recipe that everyone will love.
Why You’ll Love This Recipe
- Flavors: The combination of Tajín seasoning, lime juice, and spices creates a rich flavor profile that is both savory and refreshing.
- Comforting: With creamy sour cream and hearty chicken, this soup offers a warm embrace in every spoonful.
- Versatile: Enjoy it as a main dish or serve it as a side at parties and gatherings.
- Quick Preparation: Ready in just under an hour, this meal fits perfectly into busy weeknights.
- Crowd-Pleaser: Perfect for any occasion; your family and friends will be asking for seconds!
Tools and Preparation
To make this Mexican Street Corn Soup, you’ll need some essential tools to ensure everything goes smoothly. Having the right equipment makes cooking more enjoyable and efficient.
Essential Tools and Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Ladle
- Measuring cups and spoons
Importance of Each Tool
- Large pot or Dutch oven: Ideal for cooking soups as it allows even heating and plenty of space for stirring.
- Knife: A sharp knife is crucial for chopping vegetables quickly and safely.
- Ladle: Makes serving the soup easy without making a mess.
Ingredients
Ingredients:
– 1 tbsp. olive oil
– 1 small red onion
– 1 medium jalapeno
– 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. 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
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 Corn
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Step 3: Simmer the Soup
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for about 25 minutes.
Step 4: Shred Chicken
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return it to the pot.
Step 5: Stir in Creamy Ingredients
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another three minutes until everything is well combined.
Step 6: Serve
Serve the soup topped with queso fresco crumbles, lime wedges, and additional chopped cilantro for garnish. Enjoy your flavorful bowl of Mexican Street Corn Soup!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup can be a delightful experience that elevates your meal. Here are some creative ways to serve this flavorful soup.
Garnish with Fresh Ingredients
- Queso Fresco: Crumbled queso fresco adds creaminess and a salty kick.
- Chopped Cilantro: Fresh cilantro enhances the dish’s vibrant flavors.
- Lime Wedges: A squeeze of lime juice brightens the soup and adds acidity.
Pair with Crispy Tortilla Chips
- Homemade Tortilla Chips: Fry or bake corn tortillas until crispy for an excellent crunchy side.
- Spicy Tortilla Strips: Add some spice by seasoning your chips with chili powder before baking.
Accompany with a Fresh Salad
- Corn Salad: A light corn salad with avocado and tomatoes complements the soup well.
- Mexican Caesar Salad: This tangy salad provides a crisp contrast to the creamy soup.
Serve with Bread
- Crusty Bread: A warm, crusty bread is perfect for dipping into the soup.
- Garlic Breadsticks: Add extra flavor with homemade garlic breadsticks.
How to Perfect Mexican Street Corn Soup
To ensure your Mexican Street Corn Soup turns out perfect every time, consider these helpful tips.
- Flavors: Use fresh jalapeños and Tajín seasoning for a stronger flavor profile.
- Corn Options: Fire-roasted corn offers a smoky taste, but fresh or regular frozen corn works too.
- Adjust Creaminess: For a lighter version, swap sour cream with Greek yogurt without sacrificing flavor.
- Add Texture: Include diced potatoes for added heartiness and texture in the soup.
- Simmer Time: Allowing the soup to simmer longer helps meld all the flavors beautifully.
Best Side Dishes for Mexican Street Corn Soup
Enhancing your meal with side dishes can create a well-rounded dining experience. Here are some great options to pair with your Mexican Street Corn Soup.
- Mexican Rice: Fluffy rice cooked in tomato sauce adds depth and balances the flavors of the soup.
- Refried Beans: Creamy refried beans offer protein and complement the soup’s texture nicely.
- Guacamole: This creamy avocado dip provides richness and pairs perfectly with the zesty flavors of the soup.
- Elote (Mexican Street Corn): Grilled corn on the cob topped with cheese and chili powder mirrors the soup’s key ingredients.
- Grilled Vegetables: A medley of grilled bell peppers, zucchini, and onions brings freshness to your meal.
- Cornbread Muffins: Sweet cornbread muffins add a touch of sweetness that contrasts beautifully with spicy flavors.
Common Mistakes to Avoid
Many home cooks may encounter challenges when preparing Mexican Street Corn Soup. Here are some common mistakes and how to avoid them.
- Skipping the seasoning: Failing to season your soup properly can result in bland flavors. Be sure to use all the spices, including Tajín and cumin, to enhance the taste.
- Overcooking the chicken: If you leave the chicken in the pot for too long, it may become dry and tough. Cook it just until it’s fully done, then shred it for a tender texture.
- Not using enough liquid: A common mistake is not adding enough chicken stock. Ensure you have enough broth so that the soup has a nice, creamy consistency.
- Forgetting about garnishes: Garnishes like queso fresco and cilantro add freshness and flavor. Don’t skip these toppings as they make the dish visually appealing and delicious.
- Using low-quality corn: The type of corn used can significantly affect flavor. Opt for fire-roasted corn for that smoky taste reminiscent of street corn.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Let the soup cool before refrigerating to maintain freshness.
Freezing Mexican Street Corn Soup
- Freeze in a freezer-safe container for up to 2 months.
- Leave some space in the container as the soup will expand when frozen.
Reheating Mexican Street Corn Soup
- Oven: Preheat oven to 350°F (175°C) and heat in an oven-safe dish covered with foil until warm.
- Microwave: Place in a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Mexican Street Corn Soup.
Can I make Mexican Street Corn Soup vegetarian?
Absolutely! You can substitute chicken with grilled vegetables or beans for added protein while using vegetable broth instead of chicken stock.
What is the best way to store leftovers of Mexican Street Corn Soup?
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze it in a freezer-safe container.
How can I make this soup spicier?
To amp up the heat, include an extra jalapeño or add some crushed red pepper flakes during cooking.
What can I substitute for sour cream?
Greek yogurt is a great alternative if you’re looking for a lighter option while maintaining creaminess.
Final Thoughts
This Mexican Street Corn Soup is not only comforting but also versatile. You can easily customize it with your favorite ingredients or toppings. Whether you enjoy it as a main dish or a side, this recipe is sure to impress family and friends alike. Give it a try!
Mexican Street Corn Soup
Indulge in a comforting bowl of Mexican Street Corn Soup, inspired by the beloved street food elote. This delightful dish brings together bold flavors of Tajín seasoning, zesty lime, and creamy sour cream, creating a warm and satisfying meal that’s perfect for chilly evenings or lively gatherings. Each spoonful bursts with the vibrant essence of Mexico, making it an instant crowd-pleaser. Plus, it’s quick to prepare—ready in under an hour—ensuring you can enjoy this delicious comfort food without a lengthy cooking process.
- 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 jalapeño
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajín seasoning
- 2 tsps. ground cumin
- 2 tsps. chili powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock
- 2 cups sour cream (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
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion and jalapeño until soft, about 4 minutes. Add minced garlic and cook for another 30 seconds.
- Incorporate chicken, corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock; bring to a boil. Reduce heat and simmer for 25 minutes.
- Remove chicken, shred it using forks, then return to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for an additional 3 minutes until combined.
- Serve topped with crumbled queso fresco and garnish with lime wedges and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg
