Ingredients
Scale
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 medium jalapeno, chopped
- 3 cloves garlic, minced
- 2 (12 oz) skinless, boneless chicken breasts
- 1 (12 oz) package fire-roasted frozen corn (or fresh/frozen corn)
- 1 (4 oz) can diced green chiles
- 1 tbsp Tajin seasoning
- 2 tsp ground cumin
- 2 tsp chile powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken stock
- 2 cups 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 large pot over medium-high heat. Sauté onion and jalapeno 3-4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add chicken, corn, and green chiles. Season with Tajin, cumin, chili powder, salt, and pepper.
- Pour in chicken stock, bring to boil. Reduce heat, cover, and simmer 25 minutes.
- Remove chicken, shred, and return to pot.
- Stir in sour cream, Monterey Jack, lime juice, and cilantro. Simmer on low 3 minutes.
- Serve topped with queso fresco, lime wedges, and chopped cilantro.
Notes
- Fire-Roasted Corn: To replicate, char fresh corn on the grill or in a cast iron skillet. Frozen or canned corn may not achieve the same flavor.
- For dairy-free, substitute sour cream and cheese with plant-based alternatives.
- Adjust spice level by reducing jalapeno, Tajin, or chile powder.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Soup
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 9 g
- Sodium: 701 mg
- Fat: 31 g
- Saturated Fat: 13.7 g
- Unsaturated Fat: 9.3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4.1 g
- Protein: 25 g
- Cholesterol: 110 mg