Love's Warm Elote Embrace Soup 💖
Ladle the comforting Mexican street corn soup into bowls. Top each serving with a sprinkle of crumbled queso fresco, a fresh lime wedge, and a little extra chopped cilantro for a vibrant finish. Enjoy this easy and healthy dish!
Ingredients
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 1 medium jalapeño deseeded and minced (for a milder taste)
- 3 cloves garlic minced
- 2 (12 oz.) boneless, skinless chicken breasts lean
- 1 (12 oz.) package fire-roasted frozen corn (or fresh/plain frozen)
- 1 (4 oz.) can diced green chiles
- 1 tablespoon TajÃn seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder (adjust to your preferred spice level)
- 1/2 teaspoon table salt
- 1/4 teaspoon finely ground black pepper
- 4 cups (32 oz.) low-sodium chicken stock or broth
- 2 cups full-fat sour cream or Greek yogurt (for a lighter, tangier option)
- 1/2 cup shredded Monterey Jack cheese
- 1 fresh lime juice
- 1/4 cup fresh cilantro chopped
- 1/2 cup crumbled queso fresco
- Lime wedges and extra chopped cilantro for garnish
Instructions
- Sauté Your Aromatics: Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add your chopped onion and deseeded jalapeño, cooking them for about 3-4 minutes until the onion softens. Stir in the minced garlic and cook for just 30 seconds until it's fragrant.
- Build the Flavor Base: Add the lean chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in the TajÃn, cumin, chili powder, salt, and black pepper. Stir everything together gently to make sure the ingredients are well coated with the delicious spices.
- Simmer and Infuse: Pour in the low-sodium chicken stock. Bring the soup to a boil, then reduce the heat to a low simmer, cover the pot, and let it cook for 25 minutes. This allows all the wonderful flavors to blend beautifully.
- Shred the Chicken: After simmering, carefully remove the cooked chicken breasts from the pot. Shred them into bite-sized pieces using two forks, then return the tender, shredded chicken right back into the soup.
- Achieve Creamy Perfection: Stir in the sour cream (or Greek yogurt for a healthy twist), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup gently warm on low heat for another 3 minutes until the cheese is melted and the soup is wonderfully creamy. Avoid bringing it to a boil after adding the dairy.
- Serve with Love: Ladle the comforting Mexican street corn soup into bowls. Top each serving with a sprinkle of crumbled queso fresco, a fresh lime wedge, and a little extra chopped cilantro for a vibrant finish. Enjoy this easy and healthy dish!
Notes
Nutrition per serving:
- Calories: 465 kcal
- Total Carbs: 21g
- Net Carbs: 17g
- Fats: 31g
- Protein: 25g
