Step 1

Sauté Onion & Garlic: Add the olive oil and chopped onion to a large pot over medium heat. Cook for about 4-6 minutes or until the onions have softened. Add the garlic and cook for another minute.

Step 2

Add Flour & Spices: Add the whole wheat flour, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 minutes while stirring. At this point the flour and seasonings will stick to the onion and garlic. The mixture should be very dry and fragrant.

Step 3

Add Chicken Stock: Slowly whisk in the chicken stock 1 cup at a time. Whisk well to avoid any lumps!

Step 4

Add Chicken & Veggies: Add the can of diced tomatoes, can of corn, jalapeño, and shredded chicken to the pot. Stir to combine. Then bring the soup to a boil and reduce to a simmer for 10-15 minutes, stirring occasionally.

Step 5

Add Cheese & Finish: Once the soup is done summering, turn off the heat. Add the cheese to the soup and stir until melted and well combined. Serve immediately and top with Greek yogurt, lime wedges, red cabbage + lime, fresh cilantro and avocado (optional). Store leftovers in a sealed container in the fridge.