Elote Style Soup (Print Version)
# Ingredients:
01 -
A quarter cup of chopped cilantro.
02 -
Half a cup of crumbled queso fresco.
03 -
One lime, squeezed for juice.
04 -
A half-cup of shredded Monterey Jack cheese.
05 -
Two cups of rich sour cream.
06 -
Four cups of chicken broth.
07 -
A quarter teaspoon of ground black pepper.
08 -
Half a teaspoon of table salt.
09 -
Two teaspoons of ground chili powder.
10 -
Two teaspoons of cumin powder.
11 -
One tablespoon of Tajin spice blend.
12 -
A four-ounce can of diced green chiles.
13 -
Twelve ounces of frozen fire-grilled corn.
14 -
A pound and a half of skinless chicken breasts.
15 -
Three garlic cloves, finely chopped.
16 -
One medium jalapeño, finely chopped.
17 -
One small red onion, chopped up.
18 -
A tablespoon of olive oil.
# Instructions:
01 -
Pour oil into a big pot, heat on medium-high. Toss in onion and jalapeño, stir till soft for about 4 minutes. Mix garlic in for 30 seconds and keep stirring.
02 -
Toss in chicken, frozen corn, green chiles, and all spices.
03 -
Pour in the broth, bring it to a bubble, then lower heat and let it simmer with a lid for 25 minutes.
04 -
Remove the chicken pieces, shred them with forks, then put them back into the pot.
05 -
Add the sour cream, cheese, lime juice, and cilantro. Let everything warm up together for another 3 minutes.
06 -
Sprinkle the fresh queso fresco, a little extra cilantro, or lime wedges on top before dishing it out.
# Notes:
01 -
Roasted corn gives it extra depth.
02 -
Sub Greek yogurt if you're out of sour cream.
03 -
Keep dairy out until reheating if prepping early.