Description
Mexican Street Corn Soup brings the sweet, smoky, tangy flavors of elote into a creamy slow cooker meal with tender chicken, fire-roasted corn, green chiles, lime, cilantro, and two cheeses.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts, about 12 ounces each
- 1 12-ounce package fire-roasted frozen corn
- 1 4-ounce can diced green chiles
- 1 tablespoon Tajín seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon table salt
- 1/4 teaspoon finely ground black pepper
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups full-fat sour cream or full-fat Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Optional lime wedges, cilantro, jalapeño, Tajín, or tortilla chips for serving
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the diced onion and jalapeño, then cook for 3 to 4 minutes until softened.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Transfer the onion, jalapeño, and garlic to a 6-quart slow cooker.
- Add the chicken breasts, fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, black pepper, and chicken stock.
- Stir around the chicken, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Remove the cooked chicken, shred it into bite-size pieces with two forks, and return it to the slow cooker.
- Whisk the sour cream with 1 cup of hot broth from the slow cooker until smooth.
- Stir the sour cream mixture, Monterey Jack cheese, lime juice, and chopped cilantro into the soup.
- Cover and cook on low for 10 minutes, or until the cheese melts and the soup becomes creamy.
- Taste and adjust the salt, lime juice, or chile seasoning as needed.
- Ladle the soup into bowls and top with queso fresco and any additional garnishes.
Notes
- Use fire-roasted frozen corn for the strongest smoky flavor. Regular frozen or fresh corn also works.
- Use full-fat Greek yogurt instead of sour cream for a tangier finish.
- Remove the jalapeño seeds and membrane for mild soup, or leave some intact for extra heat.
- Temper the sour cream with hot broth before adding it to reduce the chance of separation.
- Do not boil the soup after adding sour cream and cheese.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently over low heat and add a splash of broth if the soup becomes too thick.
- For the best frozen texture, freeze the soup before adding the sour cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 575
- Sugar: 10
- Sodium: 1180
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 39
- Cholesterol: 145