Ingredients
Scale
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock
- 2 cups sour cream or Greek yogurt
- 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
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped red onion and diced jalapeño; sauté for 3–4 minutes until softened. Stir in minced garlic and cook until fragrant (about 30 seconds).
- Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper. Pour in chicken stock and bring to a boil; reduce to simmer.
- Cover and let simmer for 25 minutes. Remove chicken, shred it into bite-sized pieces, and return to the pot.
- Stir in sour cream (or Greek yogurt), shredded cheese, lime juice, and cilantro; let simmer for another 3 minutes.
- Serve hot with toppings like crumbled queso fresco, lime wedges, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg