Cooked - Mexican Street Corn Soup

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Soup

6.0

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

½ tsp table salt

¼ 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))

½ cup shredded Monterey Jack cheese

Juice of one lime

¼ cup chopped cilantro

½ cup crumbled queso fresco

Lime wedges and chopped cilantro for garnish

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 18 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...