Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeno, diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp table salt
- 1/4 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)
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- For garnish:
- Lime wedges
- Chopped cilantro
Instructions
- Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion and jalapeno, and cook until the onion softens, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add chicken and seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, ground cumin, chili powder, salt, and black pepper.
- Simmer the soup: Pour in the chicken stock and bring the soup to a boil. Reduce the heat to a simmer, cover, and let it cook for 25 minutes.
- Shred the chicken: Remove the chicken breasts from the pot, shred them into bite-sized pieces, and return them to the soup.
- Stir in creamy ingredients: Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro, and simmer on low for another 3 minutes.
- Serve: Serve the soup topped with crumbled queso fresco, lime wedges, and chopped cilantro.
Notes
- For extra heat: Add more jalapeno or a pinch of cayenne pepper.
- For a dairy-free version: Use coconut cream or cashew cream in place of sour cream, and a dairy-free cheese alternative.
- Make it vegetarian: Skip the chicken and add extra beans or vegetables like bell peppers and zucchini.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg