Mexican Street Corn Soup (Printable Version)
# What You’ll Need:
01 -
1 tbsp olive oil
02 -
1 small red onion, diced
03 -
1 medium jalapeño, diced
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
08 -
1 tbsp Tajín seasoning
09 -
2 tsps ground cumin
10 -
2 tsps chili powder
11 -
1/2 tsp table salt
12 -
1/4 tsp finely ground black pepper
13 -
4 cups (32 oz) chicken stock or low-sodium chicken broth
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
18 -
1/2 cup crumbled queso fresco
19 -
Lime wedges and chopped cilantro for garnish
# Steps to Follow:
01 -
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
02 -
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and 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 and shred it into bite-sized pieces, then return it to the pot.
05 -
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
06 -
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
# Additional Notes:
01 -
Fire-roasted corn can be prepared by charring fresh corn on the grill, seasoning it with salt, onion, and garlic powder, and cutting the kernels off the cob. Alternatively, use a cast iron skillet for similar results.