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I whipped up this soup when I was missing those corn treats street vendors sold in Mexico. That smoky corn combined with creamy toppings in a hot soup bowl brings back tons of memories. Now my family begs for this dinner whenever the weather turns cold.
What Makes My Family Crave This Delicious Soup
This dish has turned into our favorite comfort food. It's incredibly simple to put together and hits that sweet spot between corn sweetness and spicy heat. The kids go crazy adding their own toppings just like authentic street corn. And cooking it fills our home with wonderful aromas.
Kitchen Ingredients You'll Need
- A drizzle of oil whatever type you have works
- One tiny onion diced finely
- A jalapeño seeds removed for milder taste
- Two garlic cloves finely chopped
- Two chicken breasts or swap in thighs if you prefer
- Two cups of fire roasted corn canned or frozen will do
- A can of green chiles small size
- Tajín seasoning about a teaspoon
- Some cumin and chili powder one teaspoon of each
- Chicken stock four cups total
- Sour cream half a cup full fat works best
- Shredded Monterey Jack roughly one cup
- Fresh lime juice squeezed from one lime
- Fresh cilantro roughly chopped
- For topping: extra cilantro lime wedges and queso fresco if desired
Cooking Instructions
- Get Things Going
- Heat your pot and soften those jalapeños and onions in oil. Add garlic and cook just briefly.
- Everything Goes In
- Add your spices chiles corn and chicken. Mix everything to get those flavors blending.
- Slow Cook
- Add stock bring to boil then lower heat and cook with lid on for about 25 minutes.
- Pull Apart Chicken
- Remove chicken and use two forks to shred it up. Return meat to pot.
- Add The Rich Stuff
- Mix in cilantro cheese lime juice and sour cream. Heat just until cheese melts through.
- Serve It Up
- Ladle into bowls and let everyone add their favorite toppings.
Tasty Variations
My friend makes a great version using tofu and veggie stock. Sometimes I swap chicken for shrimp. The kids go nuts for crispy tortilla strips on top while my husband dumps extra hot sauce into his serving.
Personalize Your Bowl
For something special try using chipotle powder for a smokier flavor. Can't get fire roasted corn? Just brown regular corn in a skillet. Tossing in black beans makes it much more substantial too.
Cooking Shortcuts
Prep everything before you start cooking and you'll save tons of time. Never let it boil after adding sour cream or it might separate. Shredding chicken works much better while it's still hot.
How To Present It
We always have warm tortillas ready for dipping. My children constantly argue about who gets more queso fresco sprinkled on their soup. Always put lime wedges on the table they really brighten up the flavor.
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Foolproof Success Tips
Remove jalapeño seeds if you don't want too much heat. You can always sprinkle more Tajín later if you want extra kick. Try using crème fraîche instead of sour cream for an even richer texture.
Storage Solutions
This soup stays good in your fridge for around 5 days. Just heat it slowly on the stovetop stirring occasionally. I don't recommend freezing it because the creamy parts don't thaw well.
Frequently Asked Questions
- → What if fire-roasted corn isn’t available?
- Use frozen corn or grill fresh corn until it’s slightly charred. You can also toast kernels in a skillet for a similar effect.
- → How do I make it vegetarian?
- Just leave out the chicken and swap chicken broth for veggie stock. You can throw in bell peppers or other veggies for more heartiness.
- → Is there a Tajin alternative?
- Blend chili powder, a pinch of lime zest, and salt—it’ll mimic the citrusy-spicy kick of Tajin.
- → Can I prepare this early?
- You bet! Make it 1–2 days ahead, but save the cheese and sour cream 'til you’re reheating. The base freezes without the dairy.
- → Why is the soup consistency off?
- Sour cream textures vary. Thin it with broth or cook down a bit. Don’t worry, it thickens a bit as it cools too.
Conclusion
This creamy soup takes the bold essence of Mexican street corn (elote) and creates a warming dish. With fire-roasted corn, chicken, and flavorful spices, it’s an easy way to enjoy a street food classic in a comforting new way.