Mexican Street Corn Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 small red onion, diced
03 -
1 medium jalapeño, finely chopped
04 -
3 cloves garlic, minced
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
→ Seasoning
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
→ For Creaminess
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
→ For Garnish
18 -
1/2 cup crumbled queso fresco
19 -
Lime wedges
20 -
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, and cook until the onions are softened, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
02 -
Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, ground cumin, chile powder, salt, and black pepper.
03 -
Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and 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 the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low heat for an additional 3 minutes.
06 -
Serve the soup topped with crumbled queso fresco, lime wedges, and chopped cilantro.