A vibrant, flavorful twist on a classic comfort food favorite.
As the weather cools down, our Mexican Corn Chicken Soup is the perfect way to bring a little warmth and spice to your table. Packed with tender chicken, sweet corn, and a medley of bold Mexican spices, this hearty soup is a celebration of flavor and comfort. Whether you’re meal-prepping for the week or looking to serve up a comforting dish for family dinner, this recipe has you covered.
Corn adds a hint of sweetness that balances perfectly with smoky paprika and jalepeno, while the tender chicken and rich broth create a satisfying, nourishing meal. Whether you’re looking for a cozy dinner or a crowd-pleasing dish for game day, this soup brings all the vibrant tastes of Mexico to your fall menu.
Why You’ll Love It:
- Seasonal Fresh sweet corn makes this a perfect early fall dish.
- One Pot Wonder Easy to make and clean up, since it all comes together in one pot.
- Naturally Gluten-Free A great option for those avoiding gluten.
- Freezer-Friendly This soup freezes beautifully. Make a double batch and store for future quick dinners!
| Prep Time 10 mins | Cook Time 40 minutes | Total Time 50 mins |
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 large tomatoes, seeded and diced
- 3 cups fresh corn kernels (from about 4 ears of corn) or use frozen/canned
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/2 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1/2 cup heavy cream
- 1-2 jalapenos (optional, for heat)
- Red pepper flakes (optional, to taste, for heat)
For Serving
- Cotija cheese
- Fresh cilantro
Instructions
Prep your ingredients.
Dice your onion, bell peppers, tomatoes, and jalapenos. Mince garlic. Use a sharp knife to carefully remove corn kernels from the ears. (If using frozen corn, add 3 cups of frozen corn directly to the pot when you add the cream. For canned corn, use two 14-ounce cans, drain the liquid, and add with the cream.)
Cook the veggies.
In a large pot over medium-high heat, warm olive oil and butter. Add the diced onion and bell pepper, cooking until softened (about 3-4 minutes). Stir in minced garlic and cook for an additional minute.
Add tomatoes, corn, heat, and spices.
Stir in the diced tomatoes, corn kernels, jalepenos, chili powder, cumin, smoked paprika, red pepper flakes, and salt. Cook until fragrant, about 1 minute..
Simmer the soup.
Pour in chicken broth and stir to combine. Submerge chicken breasts in the broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until the chicken is cooked through.
Shred the chicken.
Once the chicken is done, remove it from the pot and shred using two forks. Set aside.
Blend for creaminess.
Remove 3 cups of the soup and blend until smooth using a blender or immersion blender. Return the blended portion to the pot for a creamier texture.
Add the cream & chicken.
Stir in the shredded chicken and tempered heavy cream, allowing the soup to simmer for another 5 minutes. Adjust seasoning as needed.
Garnish and serve.
Ladle the soup into bowls and garnish with cotija cheese and fresh cilantro as desired. Enjoy!.
Tips
Here are a few tips:
- Fresh vs. Frozen Corn: Fresh corn adds a sweet pop of flavor, but you can use frozen or canned if fresh isn’t available.
- Homemade Chicken Broth: Using homemade broth will add extra depth of flavor.
- Leftover Chicken: Got leftover chicken? Use it in place of the chicken breasts. Just shred and add to the soup in the final steps.
Dietary Adjustments
- Gluten-Free: Ensure your chicken broth is gluten-free.
- Dairy-Free: Swap the heavy cream for full-fat coconut milk.
- Low-Sodium: Use low-sodium broth to control salt intake.
- Vegetarian: Replace chicken with black beans or diced potatoes and use vegetable broth.