Mexican Street Corn Soup
Creamy, cozy, and bursting with the bold flavors of classic Mexican elote (street corn)! This hearty crockpot soup combines tender shredded chicken, sweet fire-roasted corn, mild green chiles, and warm spices like Tajín, cumin, and chili powder.
Ingredients
- 1 tsp. 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
- Heat olive oil in a sauté pan over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Stir in the minced garlic.
- Add the chicken breasts, fresh corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- In a crockpot, cook all ingredients on High for 4-6 hrs..
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- 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.
- Laddle the soup into bowls and top with crumbled queso fresco