Description
A creamy, flavorful chicken tortilla soup packed with fire-roasted corn, tender chicken, and seasoned with cumin, chili powder, and Tajín for a delicious Southwestern taste.
Ingredients
1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, chopped
3 cloves garlic, minced
2 (12 oz) skinless, boneless chicken breasts
1 (12 oz) package fire-roasted frozen corn
1 (4 oz) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp salt
¼ tsp black pepper
4 cups chicken stock
2 cups full-fat sour cream or Greek yogurt
½ cup shredded Monterey Jack cheese
Juice of 1 lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Lime wedges and extra cilantro for garnish
Instructions
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Heat olive oil in pot over medium-high heat. Sauté onion and jalapeño until softened, about 3-4 minutes. Add garlic, cook 30 seconds.
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Add chicken, corn, and green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
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Pour in chicken stock, bring to boil. Reduce heat, cover, simmer 25 minutes.
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Remove chicken, shred, and return to pot.
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Stir in sour cream, cheese, lime juice, cilantro. Simmer 3 minutes.
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Serve garnished with queso fresco, lime wedges, and cilantro.
Notes
- Use Greek yogurt for a tangier flavor.
- Adjust jalapeño and chili powder for desired heat level.
- Freeze leftovers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop simmer
- Cuisine: Southwestern, Mexican-inspired
