Creamy Mexican Corn Chicken Soup (Printer-Friendly Version)
# What You'll Need:
→ Proteins & Vegetables
01 -
2 (12 oz.) skinless, boneless chicken breasts
02 -
1 small red onion
03 -
1 medium jalapeno
04 -
3 cloves garlic, minced
→ Corn & Chiles
05 -
1 (12 oz.) package fire-roasted frozen corn
06 -
1 (4 oz.) can diced green chiles
→ Dairy
07 -
2 cups full-fat sour cream
08 -
½ cup shredded Monterey Jack cheese
09 -
½ cup crumbled queso fresco
→ Seasonings & Fresh Herbs
10 -
1 tablespoon Tajin seasoning
11 -
2 teaspoons ground cumin
12 -
2 teaspoons chile powder
13 -
½ teaspoon table salt
14 -
¼ teaspoon finely ground black pepper
15 -
¼ cup chopped cilantro, plus more for garnish
16 -
1 lime, juiced, plus wedges for garnish
→ Liquids
17 -
1 tablespoon olive oil
18 -
4 cups chicken stock
# Let's Cook!:
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.
# Recipe Notes:
01 -
You can use fresh corn by charring about 5 medium ears on the grill or in a cast iron skillet for that fire-roasted flavor.
02 -
For best results, use full-fat dairy products in this recipe.