Mexican Corn Chicken Soup Recipe
A comforting and flavorful Mexican Corn Chicken Soup that is perfect for chilly evenings. This hearty soup is packed with tender chicken, sweet corn, and aromatic spices, all simmered together in a rich and creamy broth.
- Author: reem
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 large tomatoes, seeded and diced
- 3 cups corn kernels, raw (from about 4 ears of corn)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 2 1/2 cups chicken broth
- 2 chicken breasts, boneless, skinless
- 1/2 cup heavy cream
Garnish:
- Cotija cheese
- Cilantro
- Red pepper flakes
- Prepare Corn: Cut the corn kernels from the cobs.
- Saute Vegetables: In a large pot, sauté onions and bell peppers until tender. Add garlic.
- Add Ingredients: Stir in tomatoes, corn, chili powder, cumin, and salt.
- Add Broth and Chicken: Pour in broth, add chicken, and simmer for 20 minutes.
- Shred Chicken: Remove chicken, shred, and set aside.
- Blend Soup: Blend some soup until smooth and return to pot.
- Finish Soup: Add shredded chicken, cream, and simmer. Adjust seasoning.
- Serve: Ladle soup into bowls and garnish with cheese, cilantro, and red pepper flakes.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- If using frozen, canned, or creamed corn, adjust cooking method accordingly.
- Leftover chicken can be substituted; adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Mexican Corn Chicken Soup, Chicken Corn Chowder, Creamy Corn Soup, Corn and Chicken Recipe