Mexican Street Corn Soup is a hearty and flavorful dish inspired by the beloved street food known as elote, or Mexican street corn. This soup takes the rich, savory flavors of grilled corn slathered in creamy toppings and transforms them into a cozy, spoonable version perfect for any season. It blends the warmth of fire-roasted corn with spices like cumin and chili powder, providing a depth of flavor that’s both comforting and bold.
One of the standout ingredients is Tajín seasoning, which adds a signature tangy, spicy kick that complements the sweetness of the corn. The use of crumbled queso fresco on top gives the soup a fresh, slightly salty finish, tying everything together in a delicious harmony. The blend of these authentic ingredients with the creaminess of sour cream or Greek yogurt brings a delightful twist to this street-food-inspired dish.
Ingredients Overview
This Mexican Street Corn Soup relies on several key ingredients to build layers of flavor. Jalapeño adds just the right amount of heat, while sour cream or Greek yogurt delivers the creamy texture that balances the spice. For those who prefer a lighter option, full-fat Greek yogurt is a suitable alternative to sour cream, offering tanginess without sacrificing richness. Fire-roasted corn is essential for its smoky, slightly charred flavor, but fresh or even canned corn can be used in a pinch.
The use of full-fat products like sour cream and Monterey Jack cheese is crucial for achieving the soup’s signature creaminess. For seasoning, Tajín adds a burst of citrusy spice, while cumin and chili powder create a well-rounded, earthy flavor. The addition of queso fresco as a garnish not only enhances the taste but also introduces a textural contrast with its soft, crumbly texture.
Step-by-Step Recipe Instructions
Step 1: Sautéing the Aromatics
The first step in creating a flavorful base for the Mexican Street Corn Soup is to sauté the aromatics—red onion, jalapeño, and garlic. Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, stirring occasionally until the onions become translucent and the jalapeño softens. This typically takes about 3-4 minutes. Once the onions are soft, add the minced garlic and cook for an additional 30 seconds, just until it becomes fragrant.
Sautéing these aromatics enhances their natural sweetness and deepens their flavors, forming a robust foundation for the soup. The process allows the onions and garlic to caramelize slightly, which helps develop the overall taste of the dish. If you want to adjust the spice level, consider the type and amount of jalapeño you use. For more heat, leave the seeds in; for a milder version, remove the seeds and membrane before chopping. You can also substitute or combine jalapeño with milder peppers, like poblano, for a more subtle heat.
Step 2: Adding Chicken and Seasonings
Once the aromatics are sautéed, it’s time to add the chicken breasts and seasonings to start building the soup’s core flavor profile. Place the boneless, skinless chicken breasts into the pot with the sautéed aromatics, followed by the fire-roasted corn and diced green chiles. The corn, especially when fire-roasted, introduces a slightly smoky flavor, while the green chiles offer a mild, tangy heat.
Next, season generously with Tajín, cumin, chili powder, salt, and pepper. These spices are crucial for developing the rich, savory, and slightly spicy profile of the soup. Tajín, with its blend of chili, lime, and salt, adds a unique zesty tang that enhances the overall flavor. Cumin provides an earthy, warm undertone, while chili powder adds depth and a subtle kick of spice. If you don’t have chili powder on hand, you can substitute with paprika or smoked paprika for a different, slightly sweeter, or smokier flavor. Allow the chicken and seasonings to combine and absorb the aromatics before moving on to the next step.
Step 3: Simmering the Soup
After adding the chicken and seasonings, pour in the chicken stock or low-sodium chicken broth. This liquid component is key to developing the body and depth of the soup. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover the pot and let the soup simmer for approximately 25 minutes, or until the chicken is fully cooked and tender. The slow simmering allows all the ingredients to meld together, creating a harmonious balance of flavors.
Chicken stock is ideal for its savory richness, adding an extra layer of flavor to the soup’s base. If you prefer a thinner or lighter soup, you can add extra chicken stock to adjust the consistency. For a thicker, heartier soup, use slightly less stock or allow the soup to simmer uncovered for a few minutes to reduce. Keep an eye on the broth level, and stir occasionally to ensure the flavors are well distributed throughout the simmering process.
Step 4: Shredding the Chicken
Once the chicken has cooked through, remove the breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces by pulling the meat apart. This method is quick and efficient, allowing the chicken to be distributed evenly throughout the soup. Shredded chicken works particularly well in soups because it absorbs the broth and spices, ensuring every bite is packed with flavor.
Once the chicken is shredded, return it to the pot and stir it into the soup. The shredded texture not only makes the chicken easier to eat but also enhances the overall texture of the dish, giving it a heartier feel. If you want to save time, you can also use pre-shredded rotisserie chicken as a substitute.
Step 5: Making the Soup Creamy
To create the signature creamy texture of this soup, stir in the sour cream or full-fat Greek yogurt. This step adds a rich, velvety consistency that balances the spice and acidity from the other ingredients. Once the sour cream is fully incorporated, add shredded Monterey Jack cheese, which melts into the soup, enhancing its creaminess further. The lime juice provides a burst of fresh acidity, cutting through the richness and brightening the flavors. Adjust the amount of cheese and creaminess to your preference—if you prefer a thicker soup, add more cheese or use more sour cream.
Step 6: Garnishing and Serving
The final step in completing the Mexican Street Corn Soup is garnishing it with fresh toppings. Once ladled into bowls, top the soup with crumbled queso fresco, which adds a mild, slightly salty flavor that complements the creamy soup. For added freshness, garnish with chopped cilantro and serve with lime wedges on the side for an extra zesty kick. You can also pair the soup with tortilla chips, fresh bread, or avocado slices for added texture and flavor. These finishing touches not only elevate the presentation of the soup but also add layers of flavor to each bite.
Recipe Tips and Variations
Customizing the Heat Level
Adjusting the heat level of your Mexican Street Corn Soup is easy and can be tailored to your preferences. For a spicier soup, add extra jalapeños, leaving in the seeds and membrane, or incorporate a hotter pepper like serrano. For a milder version, substitute the jalapeño with a milder pepper such as poblano or bell pepper, which still provides flavor without the heat. If you’re making the soup for kids or those sensitive to spice, reduce the amount of chili powder and cumin. You can always add hot sauce or a pinch of cayenne pepper at the table for those who enjoy extra spice.
Substitutions and Dietary Adjustments
To make this recipe vegetarian, simply omit the chicken and substitute it with protein-rich alternatives like black beans, chickpeas, or tofu. These ingredients provide texture and heartiness, making the soup just as satisfying. For a vegan or dairy-free version, replace the sour cream with coconut cream or a plant-based yogurt. The cheese can be substituted with a dairy-free alternative, or you can omit it altogether and rely on the creamy texture from the yogurt or coconut cream.
If you don’t have Monterey Jack cheese, feel free to swap it with cheddar, a Mexican cheese blend, or even mozzarella for a milder flavor. These cheeses melt well and will still provide the creaminess that complements the other ingredients. Adjust the seasoning based on the cheese you use to maintain balance in flavor.
Serving Ideas and Side Dishes
To complete your meal, serve this Mexican Street Corn Soup with sides that enhance its flavors. Cornbread or tortilla chips make perfect accompaniments, providing a crunchy contrast to the creamy soup. You can also serve it with a fresh green salad for a lighter, balanced meal. To create a Mexican-themed dinner, pair the soup with guacamole, salsa, and queso dip, or serve alongside enchiladas or tacos for a fun, flavorful feast. These combinations make the soup a versatile dish, great for casual weeknight dinners or entertaining guests.
Nutritional Information and Health Benefits
Calorie Breakdown and Nutritional Content
Each serving of Mexican Street Corn Soup is approximately 350-400 calories, depending on ingredient choices and portion sizes. The soup is rich in protein, thanks to the chicken, which provides about 25 grams of protein per serving. Healthy fats come from the sour cream or Greek yogurt, which also contributes to the soup’s creamy texture. The corn adds fiber, contributing to digestive health, while the cheese adds calcium and a small amount of additional fat. Using full-fat dairy options enhances both the richness and the satiating quality of the soup, making it a more satisfying meal overall.
Health Benefits of Key Ingredients
This soup is packed with nutrient-dense ingredients. The chicken provides lean protein, essential for muscle repair and maintaining energy levels. Corn is a great source of dietary fiber, which supports digestion and keeps you feeling full longer. Garlic, with its antioxidant and anti-inflammatory properties, supports heart health and immune function. Jalapeños offer a boost of vitamin C and can help rev up your metabolism. By using full-fat sour cream or Greek yogurt, you get healthy fats that promote better absorption of fat-soluble vitamins and provide lasting satiety, which can help regulate hunger and energy throughout the day.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
Yes, you can make this Mexican Street Corn Soup ahead of time. To reheat, warm it gently over low heat to prevent the dairy from curdling. If the soup thickens in the fridge, you can add a splash of chicken broth or water while reheating to restore the desired consistency. Be sure to add fresh garnishes like cilantro, lime, and queso fresco right before serving for the best flavor.
What can I substitute for Tajín seasoning?
If you don’t have Tajín seasoning, you can create a similar flavor by using a mix of paprika, lime juice or zest, and chili powder. This combination will provide the tangy, spicy, and smoky flavors Tajín is known for. Another option is to use a combination of ground cumin, chili powder, and a squeeze of fresh lime to mimic its zesty flavor.
Can I make this soup without chicken?
Yes, this soup can easily be made without chicken for a vegetarian option. You can substitute the chicken with black beans, chickpeas, or even cubed tofu. These ingredients will add protein and texture while keeping the soup hearty and satisfying. You can also add extra vegetables like zucchini or bell peppers to enhance the flavor and nutritional value.
Can I use canned corn instead of frozen or fresh?
Yes, you can use canned corn in this recipe. Drain the corn before adding it to the soup. While canned corn won’t have the smoky flavor of fire-roasted or fresh grilled corn, you can enhance the flavor by adding a bit more chili powder or a smoky spice like smoked paprika.
How do I store and reheat leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it slowly over low heat, stirring occasionally to prevent the dairy from curdling. If the soup thickens too much, add a bit of chicken broth or water to loosen it back to your desired consistency.
Conclusion and Final Thoughts
Mexican Street Corn Soup offers a perfect balance of bold flavors, creamy textures, and versatile ingredients, making it a delicious and comforting dish for any occasion. Its adaptability allows you to tailor the recipe to your preferences, whether you want to adjust the heat, make it vegetarian, or experiment with different toppings. This soup is not only a great choice for a weeknight meal but also an impressive option for gatherings. With its rich flavors and simple preparation, it’s a recipe that can be enjoyed all year round, bringing a taste of Mexican street food to your kitchen.
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Mexican Street Corn Soup
Description
This Mexican Street Corn Soup brings all the flavors of elote (Mexican street corn) into a hearty and comforting dish. Loaded with fire-roasted corn, tender chicken, and rich spices, it’s a creamy and satisfying meal perfect for any time of year.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ 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)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
1️⃣ Sauté the aromatics:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2️⃣ Add chicken and seasonings:
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3️⃣ Simmer the soup:
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4️⃣ Shred the chicken:
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5️⃣ Make it creamy:
Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6️⃣ Garnish and serve:
Ladle the soup into bowls and top with crumbled queso fresco. Garnis
Notes
- Fire-roasted corn: If you can’t find fire-roasted frozen corn, regular frozen or fresh corn will work, but the fire-roasted flavor adds a nice smoky touch.
- Dairy alternatives: For a lighter version, use Greek yogurt in place of sour cream. You can also try a dairy-free alternative if needed.
- Extra heat: For spicier soup, keep the jalapeño seeds or add a dash of hot sauce or crushed red pepper.
