Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 2 (12 oz.) boneless, skinless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
- 1 (4 oz.) can diced green chiles
- 1 tbsp TajÃn seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups sour cream or Greek yogurt (full-fat)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
Instructions
- Heat olive oil in a large pot over medium-high heat. Add red onion and jalapeño; cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add chicken breasts, fire-roasted corn, and diced green chiles. Season with TajÃn, cumin, chili powder, salt, and black pepper.
- Pour in chicken stock, bring to a boil, then reduce heat to a simmer. Cover and cook 25 minutes until chicken is fully cooked.
- Remove chicken and shred using two forks. Return shredded chicken to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes until creamy and well combined.
- Ladle soup into bowls and top with crumbled queso fresco. Serve warm.
Notes
- Fire-roasted corn adds a smoky flavor; regular frozen or fresh corn works too.
- For a lighter version, use Greek yogurt instead of sour cream.
- For extra heat, keep jalapeño seeds or add hot sauce or crushed red pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican