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 Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ 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)
- 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 or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds.
- Add the chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and black pepper.
- Pour in the chicken stock, bring to a boil, then reduce heat to simmer. Cover and cook 25 minutes.
- Remove chicken, shred with forks, and return to the pot.
- Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer 3 more minutes.
- Ladle into bowls and top with crumbled queso fresco. Serve warm.
Notes
- Fire-roasted corn adds a smoky flavor; regular corn works if unavailable.
- Use Greek yogurt for a lighter or dairy-free version.
- For extra heat, keep jalapeño seeds or add hot sauce or crushed red pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg