Mexican Street Corn Soup with Chicken
A creamy stovetop soup with shredded chicken, fire-roasted corn, green chiles, lime, and cilantro, topped with queso fresco.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small red onion diced
- 1 medium jalapeno seeded and diced
- 3 cloves garlic minced
- 2 boneless, skinless chicken breasts about 12 oz each
- 12 oz fire-roasted frozen corn or fresh corn
- 1 can (4 oz) diced green chiles
- 1 tbsp chili lime seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 cup low-sodium chicken broth
- 1 cup full-fat sour cream or full-fat Greek yogurt
- ½ cup shredded Monterey Jack cheese
- 1 lime juiced
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco for topping
Instructions
Cooking
- Heat the olive oil in a large pot over medium-high heat, cook the onion and jalapeno for 3 to 4 minutes, then add the garlic for 30 seconds.
- Add the chicken, corn, and green chiles and season with the chili lime seasoning, cumin, chili powder, salt, and pepper.
- Pour in the broth, bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes until the chicken reaches 165 degrees F.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Turn the heat to low. Stir a ladle of hot broth into the sour cream, then stir it into the pot with the Monterey Jack, lime juice, and cilantro and warm for about 3 minutes without boiling.
- Ladle into bowls and top with crumbled queso fresco.
Notes
Warm the sour cream with a ladle of hot broth before stirring it in, and do not let the soup boil afterward. Top with extra cilantro and queso fresco. Serve with tortilla chips. Leftovers keep 3 to 4 days.