Mexican Corn And Chicken Soup Recipe

This hearty comforting Mexican Corn And Chicken Soup is made with tender shredded chicken, sweet corn, and ready in 40 minutes. A squeeze of fresh lime juice stirred into the warm, spiced broth brings everything together at the end. I always keep these staple ingredients in my pantry for chilly evenings.

Why This Classic Works

I used to overcomplicate my soups by adding too many different vegetables at once. That usually led to a muddy flavor where nothing stood out.

Now I let the sweet corn and savory chicken take center stage while cumin builds the background warmth. Stripping it back taught me that simple ingredients often taste much better.

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Mexican Corn And Chicken Soup Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups low-sodium chicken broth
• 1 lb boneless skinless chicken breasts
• 2 cups sweet corn kernels (fresh or frozen)
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

How To Make Mexican Corn And Chicken Soup

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat, then cook the onion and jalapeño until soft.
2. Toast the spices: Stir in the garlic, cumin, and chili powder, cooking for one minute until highly fragrant.
3. Poach the chicken: Pour in the chicken broth and add the whole chicken breasts, bringing the pot to a gentle simmer.
4. Shred the meat: After 15 minutes of simmering, carefully remove the cooked chicken and shred it using two forks.
5. Finish the soup: Return the chicken to the pot, stir in the corn, and simmer for 5 minutes before adding lime juice and cilantro.

Recipe Tips

• Control the heat: Leave the seeds in your jalapeño if you prefer a spicier kick.
• Use rotisserie chicken: Skip the poaching step and add pre-cooked shredded chicken at the end to save 15 minutes.
• Toast your spices: Cooking the cumin and chili powder in oil wakes up their essential oils for maximum flavor.

What To Serve With Mexican Corn And Chicken Soup

A bowl of this soup pairs beautifully with crispy tortilla chips for added crunch. I also highly recommend warm flour tortillas for dipping into the spiced broth.

How To Store

Keep leftover soup in an airtight container in the fridge for up to four days. You can also freeze this soup in portioned containers for up to three months.

FAQs

Can I use canned corn?

Yes, canned corn works perfectly fine here. Just make sure to drain and rinse it well before adding it to the pot.

Why did my chicken turn out tough?

Boiling the chicken too vigorously will make the meat rubbery. Keep the broth at a gentle simmer to ensure tender shreds.

Can I make this in a slow cooker?

Absolutely, just add all ingredients except the corn and lime juice. Cook on low for 6 hours, shred the chicken, then add the remaining items.

Nutrition

• Calories: 280 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 70mg
• Sodium: 580mg
• Total Carbohydrate: 24g
• Protein: 30g

Try More Recipes:

• 8 Can Chicken Taco Soup Recipe
• Chicken Corn And Black Bean Soup Recipe
• Creamy Chicken And Corn Soup Recipe