Creamy Corn Chicken Soup (Printable Version)
A rich, cheesy soup with fire-roasted corn, tender chicken, and bold Mexican spices. Comfort food loaded with flavor.
# What You'll Need:
01 -
1 small red onion, finely chopped.
02 -
1 lime, squeezed for juice.
03 -
½ teaspoon salt.
04 -
1 medium jalapeño, finely chopped.
05 -
24 oz chicken breasts without skin or bones.
06 -
½ cup shredded Monterey Jack cheese.
07 -
12 oz frozen fire-roasted corn kernels.
08 -
¼ teaspoon ground black pepper.
09 -
¼ cup fresh cilantro leaves, chopped.
10 -
1 tablespoon ground Tajin seasoning.
11 -
1 tablespoon olive oil.
12 -
2 teaspoons ground cumin.
13 -
4 oz can green chiles, diced.
14 -
2 teaspoons chili powder.
15 -
½ cup queso fresco, crumbled.
16 -
3 minced garlic cloves.
17 -
2 cups of full-fat sour cream.
18 -
4 cups chicken broth.
# Steps to Follow:
01 -
Warm the olive oil in a big pot over medium-high heat.
02 -
Add the onion and jalapeño, stirring until they're tender, about 4 minutes.
03 -
Toss in the garlic, cooking it for 30 seconds until it smells amazing.
04 -
Mix in the chicken, corn, green chiles, Tajin seasoning, cumin, chili powder, salt, and pepper.
05 -
Pour in the chicken broth. Let it boil, lower the heat, cover, and simmer for 25 minutes.
06 -
Take out the chicken, pull it apart using two forks, then put it back in the pot.
07 -
Blend in the sour cream, Monterey Jack cheese, lime juice, and cilantro.
08 -
Let everything warm together for another 3 minutes over a gentle heat.
09 -
Scoop into bowls and sprinkle with queso fresco, extra cilantro, and lime wedges if you like.
# Additional Notes:
01 -
Fire-roasted corn makes the flavor pop.
02 -
Greek yogurt works as a sour cream swap.
03 -
If prepping in advance, stir in dairy when reheating.
04 -
Store in the fridge for up to 3 days.