Description
A rich and creamy soup inspired by the flavors of Mexican street corn, perfect for cozy nights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
- Return the shredded chicken to the pot.
- Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro.
- Let the soup simmer on low heat for another 3 minutes until well combined and creamy.
- Ladle the soup into bowls and top with crumbled queso fresco.
Notes
Feel free to adjust spices for your taste and blend part of the soup for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg