2 tbsp olive oil

1 medium red onion, diced

1 jalapeño, diced (seeds removed for less heat)

3 cloves garlic, minced

2 boneless, skinless chicken breasts

4 cups fire-roasted frozen corn (or fresh/frozen corn)

1 (4 oz) can diced green chiles

2 tsp Tajin seasoning

1 tsp ground cumin

1 tsp chili powder

1 tsp salt (or to taste)

1/2 tsp black pepper

6 cups chicken stock or low-sodium chicken broth

1/2 cup sour cream or full-fat Greek yogurt

1 1/2 cups Monterey Jack cheese, shredded

2 tbsp fresh lime juice

1/4 cup fresh cilantro, chopped

1/2 cup queso fresco, crumbled (for garnish)

Lime wedges and extra cilantro, for garnish

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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking for 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the chicken breasts, fire-roasted corn, and diced green chiles.
Sprinkle in Tajin seasoning, cumin, chili powder, salt, and pepper.
Pour in chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes.
Remove the chicken, shred into bite-sized pieces, and return to the soup.
Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Simmer for 3 minutes on low heat until creamy.
Ladle soup into bowls and top with queso fresco, lime wedges, and extra cilantro as desired.

For a vegetarian version, skip the chicken and use vegetable broth. Add black beans or zucchini for extra protein and bulk.
Make it vegan by using plant-based yogurt, cheese, and chicken substitutes.
Increase spice by adding extra jalapeño, hot sauce, or chipotle in adobo.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop, adding broth if needed to thin.