Creamy chicken soup inspired by Mexican street corn flavors with corn, chili seasoning, and lime.

1.5 pounds chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

3 tablespoons butter

1 medium red onion, diced

1 green bell pepper, diced

1 small jalapeno, deseeded and diced

4 cups corn

1 (4-ounce) can diced green chiles

3 large garlic cloves, minced

4 cups chicken broth

1/4 cup all-purpose flour

1 cup half and half

1 teaspoon garlic powder

1.5 teaspoons chili lime seasoning

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Salt to taste

1/2 cup sour cream

1/2 cup crumbled cheese

Fresh lime juice, for garnish

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1. Heat olive oil in a large pot over medium heat and cook chicken until done. Remove and set aside.

2. Melt butter, add onion, bell pepper, and jalapeno, and cook until soft. Add garlic.

3. Stir in flour and cook briefly.

4. Slowly add chicken broth while stirring, then return chicken to the pot.

5. Add corn, green chiles, and seasonings.

6. Pour in half and half and simmer uncovered for 15 minutes.

7. Stir in sour cream and cheese and warm through.

8. Serve with lime juice and optional toppings.

Adjust spice level by increasing or reducing chili seasoning. Use fresh corn when available for extra sweetness.