Mexican Street Corn Soup

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Step 1

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.

Step 2

1 tbsp. olive oil,1 small red onion,1 medium jalapeno,3 cloves garlic, minced

Step 3

Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.

Step 4

2 (12 oz.) skinless, boneless chicken breasts,1 (12 oz.) package fire-roasted frozen corn*,1 (4 oz.) can diced green chiles,1 tbsp. Tajin seasoning,2 tsps. ground cumin,2 tsps. chile powder,1/2 tsp table salt,1/4 tsp finely ground black pepper

Step 5

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.

Step 6

4 cups (32 oz.) chicken stock

Step 7

Remove the chicken and shred it into bite-sized pieces, then return it to the pot.

Step 8

Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.

Step 9

2 cups sour cream (full-fat),1/2 cup shredded Monterey Jack cheese,juice of one lime,1/4 cup chopped cilantro

Step 10

Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.

Step 11

1/2 cup crumbled queso fresco,lime wedges and chopped cilantro for garnish

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