Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 4 cups fire-roasted frozen corn
  • 4 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup crumbled Cotija cheese
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 cups cooked chicken breast, cubed

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and bell pepper, sautéing for 3–5 minutes until translucent. Stir in minced garlic and cook for another 60 seconds.
  2. Stir in the fire-roasted corn, smoked paprika, cumin, salt, and pepper. Toss for 2 minutes to toast the spices.
  3. Pour in the chicken broth and increase heat to medium-high. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes.
  4. Remove from heat. Stir in the Greek yogurt, fresh lime juice, and cubed cooked chicken breast until well combined and velvety.
  5. Ladle into bowls and garnish with crumbled Cotija cheese and fresh chopped cilantro.