Heat the oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and just beginning to soften, about 3 minutes.
Add the diced chicken breasts to the pot, stirring frequently, and cook until they are lightly browned and cooked through, about 5 minutes.
Pour in the chicken broth and bring the mixture to a gentle simmer. This is the base for your soup, so it should start to bubble softly.
Stir in the chopped tomatoes, corn kernels, and sliced jalapeños, mixing well to combine all the flavors.
Reduce the heat to low and let the soup simmer gently for about 20 minutes, allowing the flavors to meld and the chicken to stay tender.
Taste the soup and add salt as needed, adjusting the seasoning for a balanced flavor.
Juice the lime using a reamer or juicer, and chop the cilantro finely.
Add the chopped cilantro and a squeeze of lime juice to the soup, stirring to brighten the flavors.
Serve the hot soup in bowls, ensuring each has a good mix of chicken, vegetables, and broth. Garnish with extra cilantro or lime if desired.
Enjoy your comforting, vibrant Mexican chicken soup — perfect for cozying up or sharing with friends.
