Ingredients
Produce & Aromatics
- 1 small red onion, chopped
- 1 medium jalapeno, seeded and diced
- 3 cloves garlic, minced
- 1/4 cup chopped cilantro (plus more for garnish)
- Juice of one lime (plus wedges for serving)
Protein
- 2 (12 oz.) skinless, boneless chicken breasts
Canned & Dry Goods
- 1 (4 oz.) can diced green chiles
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
Frozen & Dairy
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn—see Notes)
- 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
Seasonings
- 1 tbsp. olive oil
- 1 tbsp. Tajín seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
For Garnish
- Lime wedges
- Chopped cilantro
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and diced jalapeño. Cook, stirring occasionally, until the onions are softened and fragrant, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic.
- Layer in Chicken, Corn & Spices: Add the chicken breasts, fire-roasted frozen corn (or fresh), and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper. Stir well to distribute the seasonings evenly.
- Add Liquids & Simmer: Pour in the chicken stock or broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 25 minutes to allow the flavors to meld and the chicken to cook through.
- Shred the Chicken: Use tongs to carefully transfer the cooked chicken breasts out of the pot. Shred them into bite-sized pieces using two forks, then return the chicken to the soup.
- Add Dairy, Lime & Herbs: Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Cook on low for an additional 3 minutes, stirring until the soup is creamy and well combined.
- Serve & Garnish: Ladle the soup into bowls. Top each serving with crumbled queso fresco, extra chopped cilantro, and lime wedges for squeezing over the top. Enjoy this comforting, flavor-packed soup warm.
Notes
- To replicate fire-roasted corn using fresh corn, grill 5 medium cobs until lightly charred, season, and slice off the kernels—cast iron pan works for stove-top charring.
- Charring canned or frozen corn can be tricky due to excess moisture—pat dry well if attempting.
- Sour cream or Greek yogurt both yield a creamy soup; use full-fat for the richest texture.
- Easily make this recipe gluten-free by confirming your broth and Tajín are certified gluten-free.
- For a vegetarian version, swap chicken for canned white beans and use vegetable broth.
- Add extra heat by keeping the jalapeño seeds or stirring in hot sauce at the end.
- Nutrition information is approximate—actual values may vary based on specific products.
- Prep Time: 15 mins
- Cook Time: 33 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 269 g
- Calories: 465
- Sugar: 9g
- Sodium: 701mg
- Fat: 31g
- Saturated Fat: 13.7g
- Unsaturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4.1g
- Protein: 25g
- Cholesterol: 110mg
