In a large pot, heat a splash of oil over medium heat. Add finely chopped onions and sauté for about 5 minutes until they become translucent and fragrant.

Once the onions are soft, add your chosen spices—such as chili powder and cumin—stirring continuously for about 1 minute.

Pour in the chicken broth and increase the heat to bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes.

Add in your chicken breast, ensuring it’s submerged in the broth. Cover the pot and cook for 10-15 minutes, or until the chicken is cooked through.

Stir in the corn kernels. Let the soup cook for an additional 5 minutes.

Reduce the heat to low and gradually pour in heavy cream or coconut milk, stirring gently until well combined.

Ladle the warm soup into bowls, then top with crumbled cotija cheese, fresh cilantro, and a sprinkle of red pepper flakes.