Mexican Street Corn Soup

I follow a blogger from the west coast that has some great recipes, The Noble Pig.  I believe at one time she had a winery but now just creates great recipes and travels to different areas and blogs about the food she has.  

Each morning I receive an notification of a new recipe.  So last Saturday morning I was at the gym working out and I received a recipe for Mexican Street Corn Soup. We had been looking for a soup recipe to make.   I was right next to Wegmans, and I already had a list of items to get so I added the ingredients we needed to make this for Sunday Soup Time.  

This was really easy and delicious.  The one thing we were missing was the fresh cilantro, so next time, that is a must have. 

Ingredients

1 tbsp. olive oil

1 small red onion

1 medium jalapeno

3 cloves garlic, minced

2 (12 oz.) skinless, boneless chicken breasts

1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other 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 chopped cilantro for garnish

Directions

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.

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

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.

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

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

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