Step 1

Slice the chicken breast into 1cm / 1/3" thick steaks. Sprinkle with salt and pepper.

Step 2

Heat the oil in a large pot over medium high heat. Add the chicken breast (in 2 batches if necessary) and cook each side for 2 minutes each or until golden and just cooked through.

Step 3

Transfer to a plate. Once cool enough to handle, shred with a fork or your hands (I do this while the soup is cooking), or chop it.

Step 4

Turn the heat down to medium and add butter into the same pot. When the butter is melted, add onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.

Step 5

Add flour and cook for 2 minutes. Add chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid (extra flavour!).

Step 6

Add the milk, cumin powder, coriander and jalapeños. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.

Step 7

Whisk the sour cream in. Then add the corn, beans and shredded chicken. Cook for 1 minute or so until everything is heated through.

Step 8

Adjust salt to taste.

Step 9

Serve piping hot with all the trimmings!