Mexican Street Corn Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 small red onion, diced.
03 -
1 medium jalapeno, minced.
04 -
3 cloves garlic, minced.
05 -
24 oz skinless boneless chicken breasts.
06 -
12 oz fire-roasted frozen corn.
07 -
4 oz can diced green chiles.
08 -
1 tablespoon Tajin seasoning.
09 -
2 teaspoons ground cumin.
10 -
2 teaspoons chile powder.
11 -
1/2 teaspoon salt.
12 -
1/4 teaspoon black pepper.
13 -
4 cups chicken stock.
14 -
2 cups full-fat sour cream.
15 -
1/2 cup shredded Monterey Jack cheese.
16 -
1 lime, juiced.
17 -
1/4 cup chopped cilantro.
18 -
1/2 cup crumbled queso fresco.
# Instructions:
01 -
Heat oil in large pot over medium-high. Cook onion and jalapeño until soft, about 4 minutes. Add garlic and cook 30 seconds more.
02 -
Add chicken, corn, green chiles and all seasonings to pot.
03 -
Pour in stock, bring to boil, then reduce heat and simmer covered for 25 minutes.
04 -
Take chicken out, shred it, then return to pot.
05 -
Stir in sour cream, cheese, lime juice and cilantro. Simmer 3 more minutes.
06 -
Top with queso fresco, lime wedges and extra cilantro.
# Notes:
01 -
Use fire-roasted corn for best flavor.
02 -
Can substitute Greek yogurt for sour cream.
03 -
Make ahead but add dairy when reheating.