Description
This comforting and hearty slow cooker soup brings the vibrant flavors of Mexican street corn into a bowl. Featuring fire-roasted corn, tender chicken breast, and a blend of zesty spices like Tajin and cumin, it offers a perfect balance of sweetness and gentle heat. Finished with creamy sour cream and melted cheese, it is a restaurant-quality meal that is simple to prepare for busy weeknight family dinners.
Ingredients
1 tbsp Olive oil
1 small Red onion, diced finely
1 medium Jalapeño, seeded and minced
3 cloves Garlic, minced fresh
2 (12 oz.) Chicken breasts, boneless and skinless
1 (12 oz.) Fire-roasted corn, frozen
1 (4 oz.) Green chiles, canned
1 tbsp TajÃn seasoning
2 tsp Ground cumin
2 tsp Chili powder
½ tsp Table salt
¼ tsp Black pepper
4 cups Chicken stock, low-sodium
2 cups Sour cream
½ cup Monterey Jack cheese, shredded
1 whole Lime, juiced
¼ cup Cilantro, freshly chopped
Instructions
Heat olive oil in a pan and sauté onion, jalapeño, and garlic until softened.
Place chicken breasts, sautéed vegetables, fire-roasted corn, green chiles, and spices into the slow cooker.
Pour in the chicken stock and stir to combine.
Cook on high for 3-4 hours or low for 6-8 hours until chicken is tender.
Remove chicken breasts and shred them using two forks, then return to the pot.
Stir in the sour cream and shredded Monterey Jack cheese until melted and smooth.
Finish by stirring in freshly squeezed lime juice and cilantro before serving.
Notes
You can substitute Greek yogurt for the sour cream for a healthier, tangier protein boost. For added texture, leave some of the shredded cheese as a topping instead of mixing it all in. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired