Mexican Street Corn Soup Crockpot

Ingredients:
1 lb Mexican chorizo sausage or smoked sausage, sliced into rounds
1 tbsp olive oil (if using lean sausage)
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
1 (12 oz.) package fire-roasted frozen corn (or fresh corn kernels)
1 (4 oz.) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp salt (adjust depending on sausage)
¼ tsp black pepper
4 cups (32 oz.) chicken stock or low-sodium broth
2 cups sour cream (full-fat) or Greek yogurt (for creaminess)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco

Directions:
Prepare the Ingredients: In a skillet over medium heat, add the olive oil (if using lean sausage) and sauté the diced red onion and jalapeño until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Combine in the Crockpot: Transfer the sautéed mixture to the crockpot. Add the sliced sausage, fire-roasted corn, diced green chiles, Tajín seasoning, ground cumin, chili powder, salt, black pepper, and chicken stock. Stir to combine.

Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sausage is cooked through and the flavors meld together.

Finish the Soup: Once cooked, stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Mix until well combined and creamy.

Serve: Ladle the soup into bowls and top with crumbled queso fresco. Enjoy this comforting and zesty soup with tortilla chips or warm tortillas!