Step-by-Step Instructions

• In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced red onion and jalapeño, cooking for 3-4 minutes until the onion is translucent. Stir in the minced garlic and sauté for an additional 30 seconds.
• Add the boneless, skinless chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle in the Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir well to coat evenly.
• Pour in 4 cups of chicken stock and bring to a boil. Once bubbling, reduce heat to a simmer, cover, and cook for 25 minutes until chicken is cooked through.
• Carefully remove the chicken breasts, shred them into bite-sized pieces, and return to the pot. Stir the shredded chicken into the soup.
• Lower the heat and stir in ½ cup of sour cream or Greek yogurt, 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Mix until well combined and creamy; let it simmer for another 3 minutes.
• Ladle the soup into bowls, garnishing with crumbled queso fresco and chopped fresh cilantro.