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Creamy Mexican Street Corn Soup (Elote Soup)

A close-up of a bowl of creamy mexican street corn soup topped generously with crumbled white cheese and fresh cilantro.
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You can make this flavorful Mexican Street Corn Soup that tastes like Elote. This recipe delivers authentic Mexican flavor quickly, perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 4 cups vegetable broth (or chicken broth for Chicken Street Corn Soup)
  • 2 cups frozen or canned corn kernels, drained
  • 1 cup heavy cream or half-and-half
  • 1/2 cup water (or more broth for thinner consistency)
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • Optional: 1 cup cooked, shredded chicken

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and water. Bring the mixture to a simmer.
  4. Stir in the corn kernels. If using, add the shredded chicken now. Continue to simmer for 10 minutes to allow flavors to meld.
  5. Reduce the heat to low. Stir in the heavy cream and the 1/2 cup of Cotija cheese until the cheese melts and the soup is creamy. Do not let the soup boil after adding the cream.
  6. Remove the pot from the heat. Stir in the fresh lime juice. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving with extra crumbled Cotija cheese, fresh cilantro, and a sprinkle of chili powder or Tajín seasoning.

Notes

  • For a slow cooker version, combine all ingredients except the cream and lime juice in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream and lime juice during the last 30 minutes of cooking.
  • To achieve a thicker texture, remove about 1 cup of soup before adding the cream, blend it until smooth, and stir it back into the pot.
  • Serve this Zesty Lime Soup with tortilla chips or crusty bread for dipping.

Nutrition

Find it online: https://juliameal.com/mexican-street-corn-soup-recipe-easy-creamy/