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Mexican Corn Chicken Soup

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Mexican Corn Chicken Soup

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If you’re craving a warm, hearty, and family-friendly dinner, this Mexican Corn Chicken Soup delivers everything you need in one comforting bowl. Loaded with sweet corn, tender shredded chicken, aromatic vegetables, and classic Mexican spices, this recipe is both budget-friendly and bursting with flavor. Whether you’re looking for a quick weeknight meal, a cozy cold-weather dish, or a versatile soup that reheats beautifully, this recipe checks all the boxes.

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Why You’ll Love This Recipe

This Mexican Corn Chicken Soup stands out because it’s:

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  • Quick and easy to prepare, perfect for busy weeknights
  • Full of wholesome ingredients, including fresh vegetables and lean chicken
  • Customizable with multiple variations for frozen, canned, or creamed corn
  • Rich and creamy thanks to the addition of heavy cream blended with broth
  • Naturally gluten-free, making it suitable for family members with dietary restrictions
  • Affordable, using simple pantry staples and high-value ingredients

If you love homemade soup recipes, Mexican-inspired meals, or budget-friendly comfort food, this one is a must-try.

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Ingredients Breakdown

• Olive Oil and Butter – Create a rich sautéing base that adds depth and balanced flavor to the soup.
• Onion and Bell Pepper – Provide sweetness and body, building the aromatic backbone of the broth.
• Garlic – Enhances savory flavor and pairs perfectly with the spices.
• Tomatoes – Add acidity and freshness to balance the soup’s creaminess.
• Corn Kernels – Bring natural sweetness and texture; fresh, canned, frozen, or creamed corn all work with slight adjustments.
• Chili Powder and Cumin – Deliver bold, warm Mexican-inspired flavor and complexity.
• Chicken Broth – A savory base that carries all the flavors and helps tenderize the chicken as it cooks.
• Chicken Breasts – Lean, protein-rich, and ideal for shredding to add heartiness.
• Heavy Cream – Adds smooth, creamy richness without overpowering the spices.

Tips and Tricks

  • For extra creaminess, blend more than three cups of the soup before returning it to the pot.
  • If you prefer a spicier soup, add jalapeños, cayenne pepper, or hot chili powder.
  • Use rotisserie chicken to cut down cooking time and boost flavor.
  • Always taste and adjust the seasoning after simmering; corn sweetness varies.
  • For a thicker texture, let the soup simmer uncovered for 5 to 10 additional minutes.

Variations and Customizations

Add More Vegetables

Enhance nutrition by adding:

  • Zucchini
  • Carrots
  • Celery
  • Spinach or kale

Swap the Protein

Instead of chicken breasts, use:

  • Shredded turkey
  • Ground chicken or turkey
  • Plant-based chicken alternatives

Dairy-Free Option

Replace heavy cream with:

  • Coconut milk
  • Cashew cream
  • Dairy-free half-and-half

Extra Flavor Boosts

Stir in ingredients like:

  • Lime juice
  • Smoked paprika
  • Fire-roasted tomatoes
  • Black beans

Pairing Suggestions

This soup pairs well with:

  • Warm flour or corn tortillas
  • A simple green salad
  • Mexican rice or cilantro-lime rice
  • Grilled cheese sandwiches
  • Avocado slices or guacamole

Storage Instructions

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring between each cycle.

Popular Questions

Can I make this soup ahead of time?

Yes. It reheats beautifully and is perfect for meal prep.

Can I make it thicker?

Blend more of the soup or simmer uncovered to reduce the liquid.

Can I make it without cream?

Absolutely. The soup will still be flavorful. Add a splash of milk or leave it entirely broth-based.

Is it spicy?

It has a mild heat. Add extra chili powder or jalapeños for a stronger kick.

Mexican Corn Chicken Soup
Caroline

Mexican Corn Chicken Soup

This Mexican Corn Chicken Soup is creamy, hearty, and full of vibrant flavor. Sweet corn, tender shredded chicken, aromatic veggies, and warm spices come together for a cozy and satisfying dish that’s perfect for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 large tomatoes, seeded and diced
  • 3 cups corn kernels (fresh, frozen, or canned)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 2 1/2 cups chicken broth
  • 2 boneless skinless chicken breasts
  • 1/2 cup heavy cream
  • Cotija cheese (optional)
  • cilantro (optional)
  • red pepper flakes (optional)

Equipment

  • large soup pot or Dutch oven
  • Sharp knife
  • cutting board
  • Blender or immersion blender
  • measuring cups and spoons
  • Forks for shredding chicken

Method
 

  1. If using fresh corn, remove kernels from the cobs.
  2. Heat olive oil and butter in a large pot over medium-high heat.
  3. Add diced onion and green bell pepper; cook 3–4 minutes until softened.
  4. Stir in garlic and cook for 1 minute.
  5. Add tomatoes, corn, chili powder, cumin, and salt; cook 1 minute until fragrant.
  6. Pour in chicken broth and stir well.
  7. Add chicken breasts, reduce heat to a simmer, and cook for 20 minutes.
  8. Remove chicken and shred using two forks.
  9. Blend 3 cups of the soup until smooth, then return it to the pot.
  10. Add shredded chicken back to the pot and pour in heavy cream.
  11. Simmer for 5 more minutes and adjust seasoning.
  12. Serve with Cotija cheese, cilantro, or red pepper flakes.

Notes

Use fresh, frozen, or canned corn—adjusting texture by blending more or less of the soup. Rotisserie or leftover chicken can be substituted by adding it after blending. Garnish with Cotija, cilantro, or red pepper flakes for extra flavor.

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