Sauté the vegetables

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the diced onion and jalapeños and cook until softened.

Make the roux and add the spices

• Sprinkle in the flour and stir until well combined.
• Cook, stirring constantly.
• Stir in the chili powder, garlic powder, cumin and paprika.

Add the broth

• Slowly pour in the chicken broth, whisking as you go to create a smooth, thick base.
• Add Better Than Bouillon to taste for extra flavor.
• Add an additional cup of broth if you like a thinner soup.

Add the tomatoes, corn and chicken

• Add the undrained fire-roasted tomatoes and green chiles, the drained corn and the shredded chicken.
• Stir everything together and bring to a gentle simmer.
• Season with salt and pepper to taste.

Simmer the soup

• Reduce the heat and simmer, stirring occasionally, until thick and creamy.

Melt in the cheese

• Reduce the heat to low and stir in the shredded Mexican-blend cheese until melted and creamy.

Serve

• Ladle into bowls and top with sour cream, tortilla strips, avocado, a squeeze of fresh lime and a sprinkle of Tajín.
• Serve warm.