Mexican Corn Chicken Soup (Print Version)
# Ingredients:
01 -
¼ cup fresh cilantro, finely chopped.
02 -
½ cup creamy queso fresco, crumbled.
03 -
1 medium jalapeño, finely chopped.
04 -
4 oz diced green chiles, canned.
05 -
½ teaspoon salt.
06 -
12 oz bag of frozen corn, fire-roasted.
07 -
2 teaspoons chili powder.
08 -
1 tablespoon Tajin spice mix.
09 -
1 lime, squeezed for juice.
10 -
24 oz boneless, skinless chicken breast.
11 -
1 tablespoon olive oil.
12 -
½ cup Monterey Jack cheese, shredded.
13 -
2 cups sour cream, full-fat.
14 -
3 cloves garlic, finely minced.
15 -
¼ teaspoon ground pepper.
16 -
1 small red onion, chopped into small pieces.
17 -
4 cups chicken broth.
18 -
2 teaspoons ground cumin.
# Instructions:
01 -
In a big pot, warm up the olive oil over medium-high heat.
02 -
Toss in the minced garlic and let it cook for about 30 seconds until it smells amazing.
03 -
Add chopped onion and jalapeño to the pot, letting them soften for around 4 minutes.
04 -
Mix in the chicken, green chiles, corn, Tajin, cumin, chili powder, salt, and pepper.
05 -
Pour chicken broth into the mix. Bring everything to a boil, lower the heat, cover the pot, and let it simmer for 25 minutes.
06 -
Take the chicken out, shred it with two forks, and throw it back into the pot.
07 -
Blend in the sour cream, Jack cheese, lime juice, and cilantro for extra flavor.
08 -
Let everything heat together for another 3 minutes, stirring occasionally.
09 -
Dish it out and sprinkle some queso fresco on top. Add lime wedges or cilantro if you'd like.
# Notes:
01 -
Pick fire-roasted corn for a smoky taste.
02 -
Swap sour cream with Greek yogurt, if preferred.
03 -
Prepare in advance, but wait to add the dairy when reheating.
04 -
Store in the fridge for up to 3 days.