Mexican Street Corn Soup
This Mexican Street Corn Soup is a delightful blend of flavors inspired by the beloved elote. Perfect for cozy evenings or gatherings, it brings warmth and zest in every spoonful. This soup strikes a balance between comfort food and bold, vibrant tastes, making it suitable for various occasions—from casual dinners to festive celebrations.
Why You’ll Love This Recipe
- Quick and Easy: With simple instructions and minimal prep time, this recipe is perfect for busy weeknights.
- Rich in Flavor: The combination of spices, creamy texture, and fresh ingredients creates a deliciously comforting meal.
- Versatile Ingredients: You can customize this soup with your favorite toppings or substitute ingredients based on what you have on hand.
- Perfect for Sharing: This recipe serves six, making it ideal for family meals or gatherings with friends.
- Healthy Comfort Food: Packed with chicken, corn, and spices, it’s a satisfying dish that doesn’t compromise on nutrition.
Tools and Preparation
To make your cooking experience smooth and enjoyable, gather these essential tools before you start.
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Essential Tools and Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
Importance of Each Tool
- Large pot or Dutch oven: Ideal for simmering the soup evenly while allowing ample space for all ingredients.
- Wooden spoon or spatula: Great for stirring without scratching your cookware while ensuring even mixing of flavors.
Ingredients
This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It’s like eating favorite street food with a spoon.
Main Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
Vegetables and Seasonings
- 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
Liquids and Dairy
- 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
Fresh Ingredients and Garnishes
- 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 the 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 25 minutes.
Step 4: Shred the Chicken
Remove the chicken from the pot. Shred it into bite-sized pieces using two forks or your hands. 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 3 minutes until everything is well combined.
Step 6: Serve
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro for an extra pop of flavor!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup is a delightful experience that brings out the vibrant flavors of this dish. With a few simple additions, you can elevate your soup and impress your guests.
Garnish with Fresh Ingredients
- Lime Wedges: Squeeze fresh lime juice over the soup for a zesty kick.
- Chopped Cilantro: Sprinkle chopped cilantro on top for added freshness and color.
- Crumbled Queso Fresco: Add crumbled queso fresco for a creamy texture that complements the soup.
Pair with Crunchy Toppings
- Tortilla Strips: Crispy tortilla strips add a satisfying crunch to each spoonful.
- Avocado Slices: Creamy avocado slices enhance the flavor and provide healthy fats.
- Sour Cream Drizzle: A swirl of sour cream adds richness and balances the spices.
Serve with Bread or Crackers
- Crusty Bread: Offer slices of crusty bread to soak up every drop of flavorful broth.
- Mexican Crackers: Serve with traditional Mexican crackers for an authentic touch.
How to Perfect Mexican Street Corn Soup
To make your Mexican Street Corn Soup even more delicious, consider these helpful tips.
- Use Fresh Ingredients: Whenever possible, opt for fresh corn and herbs to enhance flavor.
- Adjust Spice Levels: Modify the amount of jalapeño and chili powder based on your heat preference.
- Let it Simmer Longer: Allowing the soup to simmer longer helps meld the flavors beautifully.
- Experiment with Proteins: Try using shrimp or tofu as alternatives to chicken for different tastes.
Best Side Dishes for Mexican Street Corn Soup
Pairing side dishes with your Mexican Street Corn Soup can create a well-rounded meal. Here are some delicious options to consider.
- Mexican Rice: Fluffy rice cooked with tomatoes and spices makes an excellent complement.
- Black Bean Salad: A refreshing salad made from black beans, corn, avocado, and lime dressing adds protein and fiber.
- Guacamole: Creamy guacamole served with tortilla chips enhances the flavors of the soup while providing a tasty dip.
- Grilled Vegetables: Seasoned grilled veggies bring a smoky flavor that pairs well with the soup’s sweetness.
- Cornbread: Sweet or savory cornbread is perfect for soaking up any leftover broth.
- Cilantro Lime Quinoa: A light quinoa salad tossed with cilantro and lime offers a nutritious side option.
Common Mistakes to Avoid
When making Mexican Street Corn Soup, there are a few common errors that can affect the flavor and texture. Here are some mistakes to watch out for:
- Overcooking the Chicken: Cooking the chicken for too long can make it dry. Remove it once it’s cooked through and shred it gently before returning it to the soup.
- Ignoring Freshness: Using old spices or ingredients can dull flavors. Always check your spices for freshness and opt for fresh produce when possible.
- Not Adjusting Seasoning: Every palate is different; not tasting as you go can lead to bland soup. Adjust seasonings like salt, spice, and acidity to fit your taste preferences.
- Skipping Garnishes: Garnishes add a burst of flavor and color. Don’t skip the queso fresco, lime wedges, or cilantro—they enhance the soup beautifully.
- Using Low-Quality Stock: The broth is the foundation of your soup. Use high-quality chicken stock or homemade broth for a richer flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will last up to 4 days in the refrigerator.
Freezing Mexican Street Corn Soup
- Allow the soup to cool completely before freezing.
- Freeze in freezer-safe containers or bags for up to 3 months.
Reheating Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warmed through.
- Microwave: Heat in short intervals, stirring often, until evenly heated.
- Stovetop: Warm over medium heat, stirring frequently until heated throughout.
Frequently Asked Questions
Here are some common questions about making Mexican Street Corn Soup:
What makes Mexican Street Corn Soup unique?
Mexican Street Corn Soup combines classic elote flavors—like lime, cheese, and spices—into a comforting soup form that’s both hearty and satisfying.
Can I make this soup vegan?
Yes! Substitute chicken with beans or tofu, use vegetable broth instead of chicken stock, and replace sour cream with a plant-based alternative.
How spicy is Mexican Street Corn Soup?
The spice level can be adjusted by using less jalapeño or opting for milder peppers if you’re sensitive to heat.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will add a delightful sweetness and texture to the soup; just make sure to cook it briefly before adding it into the mix.
How do I customize my Mexican Street Corn Soup?
Feel free to add other vegetables like bell peppers or zucchini, or incorporate different proteins such as shrimp or sausage according to your preference.
Final Thoughts
This Mexican Street Corn Soup is not only delicious but also versatile. It’s perfect as a cozy meal on chilly nights or as a side dish at gatherings. Don’t hesitate to try different toppings or ingredients based on your taste! Enjoy experimenting!
Mexican Street Corn Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
Mexican Street Corn Soup is a vibrant and comforting dish that brings the beloved flavors of elote right into your bowl. This creamy, zesty soup is perfect for cozy evenings or festive gatherings, offering a delightful blend of spices, tender chicken, and fresh corn. With its rich texture and lively taste, this recipe serves as a heartwarming meal that can satisfy both casual dinners and special occasions. Easy to prepare and customizable with your favorite toppings, this soup is sure to become a family favorite.
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
- 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
- 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 chopped red onion and jalapeño for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Stir in chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock; bring to a boil. Reduce heat to simmer, cover, and cook for 25 minutes.
- Remove chicken; shred it and return to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro; simmer for an additional 3 minutes.
- Serve topped with crumbled queso fresco, lime wedges, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
