Mexican Street Corn Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 small red onion
03 -
1 medium jalapeno
04 -
3 cloves garlic, minced
05 -
2 (12 oz.) skinless, boneless chicken breasts
06 -
1 (12 oz.) package fire-roasted frozen corn
07 -
1 (4 oz.) can diced green chiles
→ Seasonings
08 -
1 tablespoon Tajin seasoning
09 -
2 teaspoons ground cumin
10 -
2 teaspoons chile powder
11 -
1/2 teaspoon table salt
12 -
1/4 teaspoon finely ground black pepper
→ Liquids and Dairy
13 -
4 cups (32 oz.) chicken stock
14 -
2 cups full-fat sour cream
15 -
1/2 cup shredded Monterey Jack cheese
→ For Finishing
16 -
Juice of one lime
17 -
1/4 cup chopped cilantro
18 -
1/2 cup crumbled queso fresco
19 -
Lime wedges and additional chopped cilantro for garnish
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add onion and jalapeño, cooking until onions soften, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.
02 -
Add chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
03 -
Pour in chicken stock and bring to a boil. Reduce heat to simmer, cover, and cook for 25 minutes.
04 -
Remove chicken and shred into bite-sized pieces, then return to pot.
05 -
Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes.
06 -
Serve topped with queso fresco crumbles, lime wedges, and additional chopped cilantro.
# Notes:
01 -
Can use fresh charred corn (about 5 medium ears) instead of frozen
02 -
Fire-roasted corn provides best flavor
03 -
Greek yogurt can substitute for sour cream
04 -
Can be made dairy-free with appropriate substitutions