This Mexican Chicken Corn Soup is a comforting, one pot meal that brings together the sweetness of corn, the richness of chicken, and a touch of southwestern heat. It's naturally gluten free and can be customized to suit your spice preference, making it a versatile dish for any occasion.
Full Recipe:
2 tablespoons olive oil
2 boneless, skinless chicken breasts
3 cloves garlic, minced
1 tablespoon butter
4 cups chicken broth
2 (10 oz) cans diced tomatoes with green chilies
3 cups frozen corn kernels
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon smoked paprika
1 teaspoon salt (or to taste)
½ cup heavy cream
1 cup shredded cheese (such as pepper jack or Colby jack)
Sear the Chicken: Heat olive oil in a large soup pot over medium-high heat. Season the chicken breasts with salt and pepper, then sear them until browned on both sides. Remove from the pot and set aside.
Sauté Aromatics: In the same pot, melt butter over medium heat. Add minced garlic and sauté for 2–3 minutes until fragrant.
Build the Soup Base: Pour in the chicken broth, diced tomatoes with green chilies, frozen corn, cumin, oregano, cayenne pepper, smoked paprika, and salt. Stir to combine.
Simmer: Return the seared chicken breasts to the pot. Bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes, or until the chicken is fully cooked.
Shred the Chicken: Remove the chicken breasts from the pot. Shred them using two forks and return the shredded chicken to the soup.
Finish the Soup: Stir in the heavy cream and let the soup heat through for an additional 5 minutes.
Serve: Ladle the soup into bowls and sprinkle with shredded cheese. Serve hot with optional toppings such as chopped cilantro or a squeeze of lime juice.
Calories: Approximately 360 kcal
Protein: 25 g
Fat: 12 g
Carbohydrates: 31 g
Fiber: 5 g
Cholesterol: 70 mg