Mexican Corn Chicken Soup

Why You’ll Love This Recipe

This Mexican Corn Chicken Soup is the perfect balance of creamy, spicy, and savory, with a touch of sweetness from the corn. It’s a comforting and hearty soup that’s packed with protein from the chicken and fiber from the corn. The spices add a warming depth of flavor, while the soup remains light and healthy. It’s quick to prepare, easy to customize, and can be made in one pot, making it ideal for weeknight dinners or meal prep.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 ½ cups frozen corn kernels (or fresh corn)

• 1 can (14.5 oz) diced tomatoes (with or without green chilies)

• 4 cups chicken broth (low-sodium)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika (optional, for a smoky flavor)

• ½ teaspoon ground coriander

• Salt and pepper, to taste

• 1 can (4 oz) diced green chilies (optional, for extra heat)

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend) for topping (optional)

• Sour cream (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken:

1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken breasts (or thighs) with salt and pepper. Add the chicken to the pot and cook for 5-7 minutes per side, until browned and cooked through. Remove the chicken from the pot and set it aside to cool slightly.

2. Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks or chop it into bite-sized pieces. Set aside.

Make the Soup:

3. Sauté the Aromatics: In the same pot, add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

4. Add the Spices: Stir in the cumin, chili powder, smoked paprika (if using), and ground coriander. Cook for another 1-2 minutes to let the spices bloom.

5. Add the Broth and Tomatoes: Pour in the chicken broth, diced tomatoes (with their juices), and green chilies (if using). Stir to combine, bringing the soup to a simmer.

6. Simmer the Soup: Add the corn and shredded chicken back into the pot. Stir to combine and let the soup simmer for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning with more salt, pepper, or spices as needed.

Finish the Soup:

7. Add Lime Juice: Once the soup is ready, stir in the lime juice for a fresh, zesty kick.

8. Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro. Optionally, top with shredded cheese and a dollop of sour cream for extra creaminess.

Enjoy!

This Mexican Corn Chicken Soup is ready to be enjoyed! Serve it with a side of crusty bread, tortilla chips, or a simple salad for a complete meal.

Servings and Timing

• Servings: 6-8

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Spicy Version: Add more chili powder, diced jalapeños, or hot sauce to the soup for a spicier version.

• Add Vegetables: Add diced bell peppers, zucchini, or carrots to the soup for extra vegetables and flavor.

• Creamy Soup: For a creamier version, stir in a ½ cup of heavy cream or a few tablespoons of cream cheese towards the end of cooking.

• Add Rice: You can add cooked rice or quinoa to the soup for more heartiness and texture.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of water or broth if it’s too thick.

FAQs

Can I use ground chicken instead of shredded chicken?

Yes, ground chicken will work well in this soup. Brown the ground chicken with the onion and garlic before adding the other ingredients.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Place the chicken, onion, garlic, spices, broth, tomatoes, and corn in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the lime juice just before serving.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version by substituting the chicken with beans (such as black beans or pinto beans) and using vegetable broth instead of chicken broth. You can also add extra vegetables like bell peppers and zucchini.

Is this soup gluten-free?

Yes, this Mexican Corn Chicken Soup is naturally gluten-free as long as you use a gluten-free chicken broth and verify that your spices are gluten-free.

Conclusion

Mexican Corn Chicken Soup is a comforting, flavorful dish that combines tender chicken, sweet corn, and a savory broth with the perfect blend of spices. The addition of lime juice and cilantro gives it a bright, fresh finish that makes it even more irresistible. Whether you enjoy it as a quick weeknight dinner or for a cozy meal on a cold day, this soup is sure to be a family favorite!