In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
* I made this with lactose free milk this time, but you can use any milk 2 or 3% or heavy cream if preferred.
** Sriracha is a type of hot sauce made from chili peppers, vinegar, garlic, sugar and salt. You can substitute it with your favorite hot sauce.
Nutritional information does not include cheese.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.