1 tsp. olive oil 1 small red onion, diced 1 medium jalapeño, seeded and diced 3 cloves garlic, minced 2 (12 oz.) boneless, skinless chicken breasts 1 (12 oz.) package fire-roasted frozen corn (or fresh corn) 1 (4 oz.) can diced green chiles 1 tbsp Tajín seasoning 2 tsp ground cumin 2 tsp chili powder ½ tsp table salt ¼ tsp finely ground black pepper 4 cups (32 oz.) chicken stock or low-sodium chicken broth 2 cups sour cream (full-fat) or Greek yogurt (full-fat) ½ cup shredded Monterey Jack cheese Juice of one lime ¼ cup chopped cilantro ½ cup crumbled queso fresco Heat olive oil in a sauté … [Read more...]