- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 jalapeno peppers, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper, or to taste
- 3 (15.25 ounce) cans whole kernel corn, drained
- 2 cups chicken broth
- 1 skinless, boneless chicken breast, cut into small cubes
- 1 lime, cut into wedges (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup sour cream (optional)
- Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
- Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
- Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.