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Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, 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 tsps ground cumin
- 2 tsps 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 full-fat sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
Instructions
- Heat olive oil in a pot over medium-high heat.
- Sauté diced red onion and jalapeño for 3-4 minutes.
- Add minced garlic and cook for 30 seconds.
- Incorporate chicken, fire-roasted corn, and diced green chiles.
- Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock and bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes.
- Shred cooked chicken and return to pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro.
- Simmer for another 3 minutes and serve with toppings.
Notes
For a sweeter flavor, use fresh corn when in season.
Adjust jalapeño for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 22
- Cholesterol: 70