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Delicious Mexican Corn Chicken Soup Recipe

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This Mexican Corn Chicken Soup is a flavorful, hearty soup that brings together tender chicken, sweet corn, and zesty Mexican spices. With a base of rich chicken broth and seasoned with cumin, chili powder, and garlic, this soup is both comforting and bold. Whether served on a chilly evening or as a festive dish, it’s a delicious and satisfying meal that everyone will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound (450 g) chicken breast or thighs, cooked and shredded
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) sweet corn, drained
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander (optional)
  • Salt and pepper, to taste
  • 1 cup frozen corn (or fresh)
  • 1 cup bell peppers, diced (optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)
  • Optional toppings: shredded cheese, sour cream, tortilla chips, avocado

Instructions

  • Sauté the Aromatics:
    • In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Add the Spices:
    • Stir in the cumin, chili powder, paprika, coriander (if using), and a pinch of salt and pepper. Cook for 1-2 minutes to allow the spices to bloom.
  • Add the Liquids and Corn:
    • Pour in the chicken broth and diced tomatoes with their juices. Add the drained canned corn and frozen corn. Stir to combine.
  • Simmer the Soup:
    • Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together. If adding bell peppers, include them at this stage.
  • Add the Chicken:
    • Add the shredded cooked chicken to the soup and simmer for an additional 5 minutes, until the chicken is heated through.
  • Taste and Adjust:
    • Taste the soup and adjust seasoning with salt, pepper, or more chili powder if desired.
  • Serve:
    • Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime, and any desired toppings (cheese, sour cream, tortilla chips, or avocado).

Notes

  • Chicken Options: Use rotisserie chicken for a quicker prep or poach fresh chicken breasts for a homemade touch.
  • Make it Spicy: Add jalapeños or a dash of hot sauce to spice things up.
  • Vegan Option: Omit the chicken and use vegetable broth for a vegetarian version of this soup.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Keywords: Mexican Corn Chicken Soup, chicken corn soup, easy chicken soup, Mexican chicken soup, creamy chicken corn soup, chicken and corn soup, spicy chicken soup, comfort food soup, chicken tortilla soup, chicken soup with corn.

Find it online: https://inqelab.com/delicious-mexican-corn-chicken-soup-recipe/