Description
Comforting Mexican elote style soup brings summer corn’s rich flavors to your table. Hearty ingredients blend seamlessly, offering you a delightful culinary journey through traditional Mexican cuisine.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) skinless boneless chicken breasts
- 12 ounces (340 grams) fire-roasted frozen corn
- 4 cups (946 milliliters) chicken stock
- 2 cups (480 milliliters) full-fat sour cream
Aromatics and Vegetables:
- 1 tablespoon (15 milliliters) olive oil
- 1 small red onion, diced
- 1 medium jalapeno, minced
- 3 cloves garlic, minced
- 4 ounces (113 grams) can diced green chiles
Seasonings and Garnishes:
- 1 tablespoon (15 milliliters) Tajin seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 1/2 cup (120 milliliters) shredded Monterey Jack cheese
- 1/4 cup (60 milliliters) chopped cilantro
- 1/2 cup (120 milliliters) crumbled queso fresco
Instructions
- Warm olive oil in a spacious Dutch oven over medium-high temperature, gently sautéing diced onions and minced jalapeños until they become translucent and fragrant, approximately 4 minutes.
- Incorporate minced garlic and cook for an additional 30 seconds, releasing its aromatic essence.
- Add whole chicken pieces, sweet corn kernels, roasted green chiles, and a blend of robust spices to the pot, stirring to combine all ingredients evenly.
- Pour chicken stock into the pot, allowing the mixture to reach a vigorous boil before reducing heat to a gentle simmer. Cover and let the flavors meld together for 25 minutes.
- Carefully remove chicken pieces and use two forks to shred the meat into tender, bite-sized fragments. Return shredded chicken back to the simmering liquid.
- Introduce tangy sour cream, sharp cheese, freshly squeezed lime juice, and chopped cilantro into the soup, stirring until completely integrated. Allow to simmer for an additional 3 minutes.
- Ladle the creamy soup into serving bowls and garnish with crumbled queso fresco, zesty lime wedges, and a sprinkle of fresh cilantro leaves for a vibrant finish.
Notes
- Swap jalapeños with milder green chiles for a kid-friendly version that keeps the zesty flavor without intense heat.
- Easily make this soup vegetarian by replacing chicken with plant-based protein like cubed tofu or black beans for a hearty alternative.
- Enhance soup’s thickness by blending a portion of corn kernels before adding to create a naturally creamy texture without extra dairy.
- Maximize flavor by using fresh corn when in season, which adds a sweeter, more robust taste compared to frozen or canned varieties.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 348
- Sugar: 4 g
- Sodium: 671 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 82 mg