The key to this dish lies in selecting the right ingredients—not just fresh, but those that layer flavour beautifully. I always choose boneless, skinless chicken thighs for their tenderness and rich flavour, though breasts work fine if that’s what you have. When it comes to jalapeños, pick firm ones with a bright green colour; you can adjust the heat by removing seeds or leaving them in if you like it spicier. And don’t skimp on the cheese—cream cheese adds that signature popper creaminess that ties everything together.

• 1 pound boneless, skinless chicken thighs (or breasts), diced
• 3 fresh jalapeños, seeded and finely chopped (adjust to taste)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 4 ounces cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

If you want a dairy-free version, substitute cream cheese with a vegan alternative and use coconut milk instead of regular milk. For a milder soup, swap jalapeños for poblano peppers.