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Mexican Corn Chicken Soup Recipe

Mexican Corn Chicken Soup Recipe

5.1 from 10 reviews

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.

Ingredients

Scale

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

Instructions

  1. Prepare Corn: Cut the corn kernels from the cobs.
  2. Saute Vegetables: In a large pot, sauté onions and bell peppers until tender. Add garlic.
  3. Add Ingredients: Stir in tomatoes, corn, chili powder, cumin, and salt.
  4. Add Broth and Chicken: Pour in broth, add chicken, and simmer for 20 minutes.
  5. Shred Chicken: Remove chicken, shred, and set aside.
  6. Blend Soup: Blend some soup until smooth and return to pot.
  7. Finish Soup: Add shredded chicken, cream, and simmer. Adjust seasoning.
  8. Serve: Ladle soup into bowls and garnish with cheese, cilantro, and red pepper flakes.
  9. 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

Keywords: Mexican Corn Chicken Soup, Chicken Corn Chowder, Creamy Corn Soup, Corn and Chicken Recipe