Perfect for a cool day, this soup takes about 20 minutes to prep and about an hour and a half to cook. You’ll need a stock pot or a Dutch oven.

Ingredients

• 1 tbsp. olive oil
• 1 small red onion, finely diced
• 1 medium jalapeno, diced
• 3 cloves minced garlic
• 2 boneless skinless chicken breasts
• 12 ounces of fire-roasted frozen corn
• 4 ounces of diced green chiles
• 1 tbsp. Tajin seasoning
• 2 tsp. cumin
• 2 tsp. chile powder
• 1/2 tsp. table salt
• 1/4 tsp.
• 4 cups chicken stock
• 2 cups sour cream
• 1/2 cup shredded Monterey Jack cheese
• Juice of one lime
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• Lime wedges and chopped cilantro for garnish

Process

1. Heat the oil in a large stockpot or Dutch oven over medium-high heat.
2. Add the onion and jalapeno and cook until the onions are transparent. Add the garlic and cook for 30 seconds more.
3. Add the chicken, spices, chicken stock, frozen corn, lime juice, and green chiles. Cover and bring to a boil.
4. Once boiling: reduce the heat to a simmer, then cover and let cook for about 25 minutes.
5. Take the chicken breasts out, shred them with two forks, and return the shredded chicken to the pot.
6. Let simmer for 30 minutes to four hours (a nice long simmer develops the flavor).
7. 30 minutes before serving: add the sour cream, jack cheese, and cilantro to the soup.
8. Serve the soup with a crumble of queso fresco and a squeeze of fresh lime juice. Enjoy!

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