Q1: What is the absolute, number one secret to a creamy soup that doesn't curdle?

The secret is to add your dairy ingredients at the very end, over a low heat . After your soup base has simmered and your chicken has been shredded, be sure to turn the heat on your stove down to the lowest setting before you stir in your sour cream and your shredded cheese. Adding dairy to a rapidly boiling or an overly hot liquid is the number one cause of a sauce "breaking" or curdling.

Q2: What is Tajín seasoning?

Tajín is a very popular and classic brand of Mexican seasoning. It has a wonderfully unique, tangy, and mildly spicy flavor, and it is made from a simple blend of ground chili peppers, dehydrated lime juice, and sea salt. It is the signature flavor of a classic elote and is a fantastic ingredient to have in your pantry.

Q3: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: What is queso fresco?

Queso fresco (which translates to "fresh cheese") is a classic Mexican cheese. It is a soft, moist, and crumbly cheese with a wonderfully mild, salty, and slightly tangy flavor, very similar to a mild feta cheese. It is a classic finishing cheese that is crumbled over the top of dishes.

Q5: Can I make this soup in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply sauté your aromatics on the stovetop first. Then, transfer them and all the other ingredients (except for the sour cream, cheese, lime, and cilantro) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . Shred the chicken and stir in the creamy ingredients at the end. For the Instant Pot , use the "Sauté" function to cook your aromatics. Then, add the chicken, seasonings, and broth, secure the lid, and pressure cook on High for 12 minutes .

Creamy Mexican Street Corn Soup (Easy Recipe!)

A creamy and flavorful soup inspired by the popular Mexican street corn (elote). This one-pot recipe features a savory chicken broth base, seasoned with Tajín, cumin, and chili powder, and filled with fire-roasted corn, green chiles, and tender chicken. The chicken breasts are cooked whole in the soup and then shredded. For a rich and creamy finish, sour cream and Monterey Jack cheese are stirred in at the end. The soup is served garnished with crumbled queso fresco, cilantro, and a squeeze of fresh lime.

Author: Grace

Ingredients

1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 (12 oz.) boneless, skinless chicken breasts
1 (12 oz.) package fire-roasted frozen corn
1 (4 oz.) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp finely ground black pepper
4 cups (32 oz.) chicken stock
2 cups sour cream or full-fat Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño and cook for 3-4 minutes, until the onions soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the whole chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
Pour in the chicken stock and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes to fully cook the chicken and meld the flavors.
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro.
Let the soup simmer on low heat for another 3 minutes until everything is heated through and creamy. Do not let it boil.
Ladle the soup into bowls and top with crumbled queso fresco and more cilantro.

Notes

This is a hearty, one-pot meal that is perfect for a weeknight dinner.
Poaching the chicken breasts whole in the soup and then shredding them is a key step that keeps the chicken moist and tender.
The creamy ingredients (sour cream and cheese) are added at the very end over low heat to prevent them from curdling.

Find it online: https://www.eatswithsoul.com/creamy-mexican-street-corn-soup/