Description
Mexican Corn Chicken Soup is a flavorful and comforting dish packed with tender chicken, sweet corn, and vibrant spices like cumin, chili powder, and garlic. This hearty one-pot meal is quick to prepare and perfect for a cozy dinner or meal prep. With its creamy texture, delicious chicken, and tangy lime finish, this soup brings the bold flavors of Mexican cuisine to your table, making it a family favorite all year round.
Ingredients
- For the Soup:
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1 lb boneless, skinless chicken breasts (or thighs)
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1 tablespoon olive oil
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1 onion, chopped
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3 cloves garlic, minced
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1 ½ cups frozen corn kernels (or fresh corn)
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1 can (14.5 oz) diced tomatoes (with or without green chilies)
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4 cups chicken broth (low-sodium)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon smoked paprika (optional, for a smoky flavor)
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½ teaspoon ground coriander
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Salt and pepper, to taste
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1 can (4 oz) diced green chilies (optional, for extra heat)
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Shredded cheese (cheddar, Monterey Jack, or a Mexican blend) for topping (optional)
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Sour cream (optional, for serving)
Instructions
Cook the Chicken:
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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. -
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:
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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. -
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. -
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. -
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:
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Add Lime Juice:
Once the soup is ready, stir in the lime juice for a fresh, zesty kick.
Serve:
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Serve the Soup:
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.
Notes
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.
