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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.
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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.