If you are prepping your own chicken, season with Chile Lime seasoning or a taco seasoning packet. Grill or bake the chicken at 400°F for 15-20 minutes, or until the internal temperature of the chicken is 160-165°F. Then, remove the chicken from the pan and shred it by hand with two forks.
Next, let’s prepare the vegetables. Dice the yellow onion, red pepper, and jalapenos into small, ¼” pieces.
Heat a 5qt sauce pot to medium heat. Then, spray with cooking spray.
Sautee frozen corn, yellow onion, red pepper, and jalapenos for 5-8 minutes, stirring often.
Add in one can of roasted tomatoes and stir again. Let everything simmer for a few minutes. Then, add finely diced cilantro.
Pour in chicken broth and stir the soup.
This next step is optional. Use an immersion blender (or blender / food processor) to blend half of the soup. You can blend it all if you don’t like chunky soup. You can also leave it unblended for more of a chili.
After the soup reaches a texture to your liking, add in the shredded chicken.
Let the soup simmer for 30-40 minutes. Then, stir in cheddar cheese prior to serving.
Top your soup with Greek yogurt, tortilla chips, avocado, cilantro, and cheese if you'd like!