Step 1: Sauté the aromatics

Heat your olive oil in a large pot or Dutch oven over medium-high heat. Add your diced red onion and jalapeño, sautéing them until the onions turn translucent and soft, which usually takes about 3 to 4 minutes. Add the minced garlic last and cook for 30 seconds until the aroma fills your kitchen.

Step 2: Add chicken and seasonings

Place the chicken breasts, fire-roasted corn, and green chiles into the pot. Sprinkle the Tajin, cumin, chili powder, salt, and black pepper over the ingredients, tossing briefly to ensure everything is evenly coated in those aromatic spices.

Step 3: Simmer the soup

Pour in your chicken stock. Bring the liquid to a steady boil, then reduce the heat to a low simmer. Cover the pot and let the ingredients cook together for 25 minutes, allowing the chicken to cook through and the flavors to fully meld.

Step 4: Shred the chicken

Carefully remove the chicken breasts from the pot using tongs. Place them on a cutting board and shred the meat into bite-sized pieces using two forks. Add the shredded chicken back into the simmering pot.

Step 5: Make it creamy

Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer on low heat for 3 minutes. The cheese should melt completely and the soup should become thick and creamy.

Step 6: Garnish and serve

Ladle your Mexican Street Corn Soup into bowls while hot. Top each serving generously with crumbled queso fresco and an extra sprinkle of cilantro for the perfect finish.

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Pro Tips

• To keep the soup from curdling, ensure your sour cream or Greek yogurt is at room temperature before stirring it into the hot broth.
• If you love extra heat, leave the seeds in the jalapeño or stir in a teaspoon of your favorite hot sauce.
• Searing your chicken breasts in the pot before adding the stock can add an extra layer of roasted flavor.
• Avoid boiling the soup after adding the dairy, as high heat can break the sauce.