Ingredients
Main Ingredients
- 1 tbsp. olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh/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
- 4 cups (32 oz.) chicken stock (or low-sodium chicken broth)
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and additional chopped cilantro for garnish
Instructions
- Heat Oil and Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and jalapeño, cooking until the onions soften and become translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Chicken, Corn, and Seasonings: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle the Tajín seasoning, cumin, chili powder, salt, and black pepper over the ingredients, stirring to combine the spices evenly.
- Simmer Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let the soup cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
- Shred Chicken: Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup pot and stir to combine.
- Add Creamy Ingredients and Finish Cooking: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer the soup on low heat for another 3 minutes, allowing the cheese to melt and the soup to become creamy.
- Serve: Ladle the soup into bowls and top with crumbled queso fresco, lime wedges, and additional chopped cilantro for garnish. Serve immediately and enjoy the vibrant flavors.
Notes
- For a lighter version, substitute sour cream with full-fat Greek yogurt.
- Adjust the jalapeño amount based on desired spice level.
- Using fire-roasted corn adds a smokier flavor, but fresh or plain frozen corn can also be used.
- This soup can be made ahead and reheated gently on the stovetop.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican