Ingredients
Scale
- 1 tablespoon of olive oil
- 1 small red onion
- 1 medium jalapeño
- 3 minced garlic cloves
- 2 (12 oz) skinless, boneless chicken breasts
- 1 (12 oz) package of fire-roasted frozen corn (or substitute with fresh corn or other frozen corn)
- 1 (4 oz) can of diced green chiles
- 1 tablespoon of Tajin seasoning
- 2 teaspoons of ground cumin
- 2 teaspoons of chili powder
- 1/2 teaspoon of table salt
- 1/4 teaspoon of finely ground black pepper
- 4 cups (32 oz) of chicken stock or low-sodium chicken broth
- 2 cups of full-fat sour cream or Greek yogurt
- 1/2 cup of shredded Monterey Jack cheese
- Juice from one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Instructions
- Sauté the aromatics: Heat the olive oil in your pot over medium-high heat. Add the diced red onion and jalapeño, cooking until the onion softens, about 3-4 minutes. Add the garlic and cook for another 30 seconds, just until it’s fragrant. You’ll know you’re doing it right when your kitchen starts to smell amazing.
- Add the chicken and spices: Place the chicken breasts in the pot, then add the fire-roasted corn, green chiles, Tajín, cumin, chili powder, salt, and black pepper. Stir everything together so the chicken is coated in the spices.
- Add the chicken stock: Pour in the chicken stock and bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. This gives the chicken time to cook through and all the flavors to meld together.
- Shred the chicken: After 25 minutes, remove the chicken breasts and shred them into bite-sized pieces. This part is super satisfying—just use two forks to pull the meat apart. Return the shredded chicken to the pot.
- Make it creamy: Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Let the soup simmer on low for another 3 minutes until everything is melted and creamy.
- Serve: Ladle the soup into bowls, then top with crumbled queso fresco, a sprinkle of chopped cilantro, and a lime wedge on the side. These little touches make the soup look just as good as it tastes.
Notes
This recipe is perfect for scaling up if you’re feeding a crowd. Just double the ingredients, and make sure you have a large enough pot! The only thing to watch is the spices; sometimes doubling the spices can make the flavors too intense, so add them gradually and taste as you go.
- Prep Time: 15 minutes
- Cook Time: 30 minutes