Description
A rich and cozy soup that captures the bold, zesty flavors of classic Mexican street corn (elote).
Ingredients
Scale
- 2 cups Corn kernels
- 2 cups Chicken (shredded)
- 1 cup Heavy cream
- 4 cups Chicken broth
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Butter
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 2 tablespoons Lime juice
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Fresh cilantro, chopped
- Salt & black pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté onion until soft.
- Add garlic, chili powder, paprika, and cumin; cook until fragrant.
- Stir in corn and cook until lightly golden.
- Pour in chicken broth and simmer for 10 minutes.
- Add shredded chicken and heavy cream; simmer gently until thickened.
- Finish with lime juice, salt, and pepper to taste.
- Serve topped with cotija cheese and chopped cilantro.
Notes
- For a vegetarian version, substitute chicken with additional corn or beans.
- Adjust the spice level by adding more or less chili powder.
- This soup can be made ahead and reheated for serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg