Mexican Corn Chicken Soup Recipe

Oh my goodness, this Mexican Corn Chicken Soup is comfort in a bowl. It’s warm, creamy, and packed with flavor. Every spoonful just makes you feel cozy inside.

I love how the sweet corn, tender chicken, and Mexican spices all come together. It’s hearty but still so simple to make. And the smell while it’s cooking? Pure heaven.

Each bite has that perfect mix of creamy, sweet, and a little spicy. It’s the kind of soup you’ll want on chilly nights or when you need a quick, satisfying meal. Trust me, one bowl won’t be enough.

So, grab your pot and those fresh ingredients. Let’s make a soup that’s going to be a new family favorite. You’re going to love how easy—and delicious—it is.

Why You’ll Love This Recipe

• Easy to Make: Ready in under an hour with simple ingredients.
• Packed with Flavor: A perfect balance of spice, creaminess, and freshness.
• Meal Prep Friendly: Stores well for leftovers throughout the week.
• Healthy & Comforting: A protein-rich, nourishing soup that satisfies your cravings.

Required Kitchen Tools

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle

Ingredients

Here’s what you’ll need to create this delicious dish:

For the Soup:

• 1 tablespoon olive oil – For sautéing and adding depth to the flavors.
• 1 tablespoon butter – Adds richness and a silky texture.
• 1 onion, diced – Aromatics to build the flavor base.
• 1 green bell pepper, diced – Adds a mild, sweet crunch.
• 3 cloves garlic, minced – Brings a punch of bold garlic flavor.
• 2 large tomatoes, seeded and diced – Adds freshness and color.
• 3 cups corn kernels (fresh or frozen) – The star ingredient for a naturally sweet crunch.
• 1 teaspoon chili powder – For that signature Mexican kick.
• 1/2 teaspoon cumin – Adds warmth and earthiness.
• 1 teaspoon salt – To enhance all the flavors.
• 2 1/2 cups chicken broth – Provides a rich and savory base.
• 2 chicken breasts (boneless, skinless) – Adds protein and heartiness.
• 1/2 cup heavy cream – For a creamy and luscious texture.

To Serve (Optional):

• Cotija cheese – Adds a salty, tangy kick.
• Fresh cilantro – Brightens up the flavors.
• Red pepper flakes – For an extra spicy kick.
• Tortilla chips – Adds crunch and texture.
• Lime wedges – A squeeze of lime enhances the flavors beautifully.

Step-by-Step Instructions

1. Sauté the Aromatics

• Heat olive oil and butter in a large soup pot over medium heat.
• Add diced onions and bell pepper. Sauté for 3-4 minutes until softened.
• Stir in minced garlic and cook for 30 seconds until fragrant.

2. Add Tomatoes and Spices

• Add the diced tomatoes to the pot and stir well.
• Sprinkle in chili powder, cumin, and salt. Stir to combine.

3. Cook the Corn and Chicken

• Add the corn kernels and stir to distribute the flavors.
• Pour in the chicken broth and bring to a boil.
• Add the chicken breasts and reduce the heat to a simmer.
• Cover and cook for 15-20 minutes until the chicken is cooked through.

4. Shred the Chicken

• Remove the cooked chicken from the pot and place it on a cutting board.
• Shred the chicken using two forks and return it to the soup.

5. Add the Cream and Finish Cooking

• Pour in the heavy cream and stir well.
• Simmer for an additional 5 minutes to let the flavors meld.
• Taste and adjust seasoning if needed.

6. Serve and Garnish

• Ladle the soup into bowls.
• Garnish with cotija cheese, fresh cilantro, and red pepper flakes.
• Serve with tortilla chips and lime wedges for an extra burst of flavor.

Variations & Customizations

• Make It Spicier: Add diced jalapeños or more chili powder.
• Use Rotisserie Chicken: Save time by using pre-cooked, shredded rotisserie chicken.
• Make It Dairy-Free: Substitute heavy cream with coconut milk.
• Vegetarian Option: Replace chicken with black beans or chickpeas and use vegetable broth.
• Add More Veggies: Toss in zucchini, carrots, or spinach for added nutrients.

Storing & Reheating Mexican Corn Chicken Soup

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed.

Nutrition Information (Per Serving)

Calories	Protein	Carbs	Fat
320	27g	30g	12g

conclusion

This Mexican Corn Chicken Soup is the kind of recipe that brings everyone to the table. It’s hearty, flavorful, and so easy to make, you’ll want it in your regular meal rotation. The sweet corn, tender chicken, and warm spices create a comforting bowl that feels like a hug on a cold day. Serve it with warm bread or tortillas, and you’ve got a complete, soul-satisfying meal. Whether it’s a weeknight dinner or a cozy weekend lunch, this soup is sure to keep you warm and happy.

FAQs

Can I make this in a slow cooker?

Yes! Cook on LOW for 6 hours or HIGH for 3 hours. Shred the chicken before serving.

Can I use frozen corn?

Absolutely! No need to thaw; just add it directly to the soup.

What’s the best way to shred chicken?

Use two forks or a hand mixer for quick shredding.

Can I make this ahead of time?

Yes! This soup tastes even better the next day as the flavors meld.