Description
A creamy and spicy soup that captures the vibrant flavors of Mexican street corn, perfect for warm gatherings or 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 (or fresh 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 or low-sodium chicken broth
- 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
- Sauté the aromatics: 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 next and cook for another 30 seconds until fragrant.
- Add chicken and seasonings: Welcome the chicken breasts, fire-roasted corn, and green chiles into the pot. Season generously with Tajín, cumin, chili powder, salt, and black pepper. Stir well.
- Simmer the soup: Pour in the chicken stock, bringing the mixture to a hearty boil. Once boiling, reduce heat to simmer and cover for 25 minutes.
- Shred the chicken: Carefully remove the chicken breasts, shred them, and return them to the pot.
- Make it creamy: Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for another 3 minutes.
- Garnish and serve: Ladle the soup into bowls, topping each with crumbled queso fresco.
Notes
This soup can be made ahead and stored in the fridge for 3-4 days. Adjust spice levels to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg