Description
This Elote-Inspired Creamy Corn Soup takes the beloved flavors of Mexican street corn and transforms them into a warm, comforting bowl of creamy soup. It’s smoky, slightly spicy, and incredibly satisfying—perfect for family dinners, cozy nights, or entertaining guests.
Ingredients
Main Ingredients
- Olive Oil: 1 tablespoon
- Red Onion: 1 small, diced
- Jalapeño: 1 medium, seeded and diced
- Garlic: 3 cloves, minced
- Boneless, Skinless Chicken Breasts: 2 (about 12 oz each)
- Fire-Roasted Corn Kernels: 12 oz (frozen or fresh)
- Diced Green Chiles: 1 can (4 oz)
- Tajín Seasoning: 1 tablespoon
- Ground Cumin: 2 teaspoons
- Chili Powder: 2 teaspoons
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Chicken Stock: 4 cups (32 oz)
Creamy and Cheesy Additions
- Sour Cream or Greek Yogurt: 2 cups
- Monterey Jack Cheese: ½ cup, shredded
- Lime Juice: From one lime
- Fresh Cilantro: ¼ cup, chopped
For Garnish
- Queso Fresco: ½ cup, crumbled
- Lime Wedges: For serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté red onion and jalapeño until softened. Add garlic and cook until fragrant.
- Add Chicken and Vegetables: Place chicken breasts in the pot. Add fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper.
- Simmer Soup: Pour in chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
- Shred Chicken: Remove chicken, shred with forks, and return to the pot.
- Make It Creamy: Stir in sour cream, cheese, lime juice, and cilantro until creamy and smooth.
- Serve: Garnish with queso fresco and lime wedges. Serve hot.
Notes
- Adjust Spice: For a milder soup, reduce chili powder and jalapeño.
- Vegetarian Option: Substitute chicken with tofu or black beans, and use vegetable stock.
- Corn Tip: Sear regular corn in a skillet to mimic the smoky flavor of fire-roasted corn.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-Inspired