Mexican Street Corn Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 small red onion, diced.
03 -
1 medium jalapeño, minced.
04 -
3 cloves garlic, minced.
05 -
24 oz skinless boneless chicken breasts.
06 -
12 oz fire-roasted frozen corn.
07 -
4 oz can diced green chiles.
08 -
1 tablespoon Tajin seasoning.
09 -
2 teaspoons ground cumin.
10 -
2 teaspoons chile powder.
11 -
½ teaspoon salt.
12 -
¼ teaspoon black pepper.
13 -
4 cups chicken stock.
14 -
2 cups full-fat sour cream.
15 -
½ cup shredded Monterey Jack cheese.
16 -
1 lime, juiced.
17 -
¼ cup chopped cilantro.
18 -
½ cup crumbled queso fresco.
# Instructions:
01 -
Heat olive oil in large pot over medium-high heat.
02 -
Cook diced onion and jalapeño until softened, about 4 minutes.
03 -
Add minced garlic, cook 30 seconds until fragrant.
04 -
Add chicken, corn, green chiles, Tajin, cumin, chile powder, salt, and pepper.
05 -
Pour in chicken stock. Bring to boil, then reduce heat and simmer covered for 25 minutes.
06 -
Remove chicken, shred with two forks, return to pot.
07 -
Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro.
08 -
Simmer 3 more minutes until heated through.
09 -
Serve topped with crumbled queso fresco, extra cilantro, and lime wedges.
# Notes:
01 -
Use fire-roasted corn for best flavor.
02 -
Can substitute Greek yogurt for sour cream.
03 -
Make ahead but add dairy when reheating.
04 -
Keeps in fridge up to 3 days.