Mexican Street Corn Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 small red onion
03 -
1 medium jalapeno
04 -
3 cloves garlic, minced
→ Main Ingredients
05 -
2 (12 oz) skinless, boneless chicken breasts
06 -
1 (12 oz) package fire-roasted frozen corn or fresh corn
07 -
1 (4 oz) can diced green chiles
→ Seasonings
08 -
1 tbsp Tajin seasoning
09 -
2 tsps ground cumin
10 -
2 tsps chile powder
11 -
1/2 tsp table salt
12 -
1/4 tsp finely ground black pepper
→ Liquid Base
13 -
4 cups (32 oz) chicken stock or low-sodium chicken broth
→ Creamy Finish
14 -
2 cups sour cream (full-fat) or Greek yogurt (full-fat)
15 -
1/2 cup shredded Monterey Jack cheese
16 -
Juice of one lime
17 -
1/4 cup chopped cilantro
→ Garnish
18 -
1/2 cup crumbled queso fresco
19 -
Lime wedges and chopped cilantro
# Instructions:
01 -
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds.
02 -
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin, cumin, chile powder, salt, and black pepper.
03 -
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
04 -
Remove the chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the pot.
05 -
Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for another 3 minutes.
06 -
Serve the soup topped with crumbled queso fresco, lime wedges, and chopped cilantro.