In a large pot add in chicken stock and water. Bring to a simmer on medium heat and then add in salt, black pepper, and hot sauce. Add in frozen corn and allow to cook for a few minutes before adding in shredded chicken.
Mix together cornstarch and water to make a slurry. Add the slurry into soup while mixing. Mix until it starts to thicken (2-3 minutes)
Whisk up the egg in a bowl and then add to soup while stirring. Egg should cook instantly.
Once egg is added soup is done. Taste to make sure salt is to your liking, adjust accordingly. *Note* If you want soup thicker then you can add in one more tablespoon of cornstarch with 2 tablespoons of water.
Serve immediately with topping of soy sauce and for some spice, you can spoon on a bit of vinegar mixed with green chilies. You can also add a garnish of green onions or cilantro or maybe a shake of hot sauce!
Enjoy!
