Go Back
Mexican Street Corn Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Mexican Street Corn Soup in Your Pressure Cooker

This Mexican Street Corn Soup brings together the bold, zesty essence of elote in a creamy, smoky bowl made quick and easy with the pressure cooker. Perfect for warm comfort or a punch of flavor any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 465 kcal

Equipment

  • 1 Pressure cooker or Dutch oven for sauté and pressure cooking

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil
  • 1 small red onion chopped
  • 1 medium jalapeno diced
  • 3 cloves garlic minced
  • 2 skinless boneless chicken breasts 12 oz each
  • 12 oz fire-roasted frozen corn or fresh corn
  • 1 can diced green chiles 4 oz
  • 1 tablespoon Tajin seasoning
  • 2 teaspoon ground cumin
  • 2 teaspoon chile powder
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper finely ground
  • 4 cups chicken stock or low-sodium broth
  • 2 cups sour cream or full-fat Greek yogurt
  • ½ cup shredded Monterey Jack cheese
  • 1 lime juiced
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco for serving
  • lime wedges and chopped cilantro for garnish

Instructions
 

Instructions

  • Heat olive oil in the pressure cooker pot over medium heat. Add red onion and jalapeno, and sauté until softened, about 5 minutes.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Add chicken breasts to pot and pour in enough chicken stock to just cover them.
  • Lock the lid, set sealing ring, and bring to high pressure. Cook for 15–20 minutes until chicken is tender.
  • Quick release pressure. Remove chicken, shred with forks, then set aside.
  • Add corn, green chiles, Tajin, cumin, chile powder, salt, and pepper to the pot. Stir well.
  • Return shredded chicken to soup. Simmer on sauté or low for 10 minutes.
  • Stir in sour cream, shredded cheese, lime juice, and chopped cilantro. Serve garnished with queso fresco, lime wedges, and extra cilantro.

Notes

Use pre-cooked chicken or jarred minced garlic to speed up prep. Fire-roasted corn adds more depth, but regular frozen or fresh corn works too. Store leftovers for 3-4 days in the fridge or freeze for 3 months. Stir before reheating. Adjust seasoning after storing/chilling as flavors shift slightly.