There’s something so comforting about a warm, hearty soup, and this Mexican Corn Chicken Soup is all about bringing bold, satisfying flavors together in a cozy bowl. It’s a delightful mix of tender chicken, sweet corn, and a hint of spice – topped off with fresh cilantro, crumbly cheese, and a squeeze of lime for a touch of brightness. This is the kind of soup that feels like a warm hug, perfect for chilly evenings or when you’re craving something easy yet deliciously flavorful.
Why You’ll Love This Soup
Bold Mexican flavors: With ingredients like cumin, chili powder, and fresh cilantro, this soup is brimming with flavor inspired by Mexican cuisine.
Perfect balance of textures: The tender chicken, juicy tomatoes, and sweet corn create a satisfying mix of textures in every bite.
Versatile and customizable: Adjust the level of heat with jalapeño or add extra toppings like avocado for a personal twist.
Nutritious and filling: Packed with protein and fiber, this soup makes a wholesome and hearty meal for any night of the week.
The Taste of This Dish
Imagine the cozy warmth of chicken broth infused with aromatic spices, earthy cumin, and a hint of chili heat. Each spoonful is a balance of juicy corn, tender chicken, and the slight tang of diced tomatoes, with an irresistible brightness from fresh cilantro and a sprinkle of cheese. Every bite is comforting yet vibrant, a real treat for the taste buds!
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 4 cups chicken broth (960ml)
- 2 cups cooked shredded chicken (about 300g)
- 1 can (15 oz / 425g) diced tomatoes, with juices
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Crumbled Cotija or feta cheese (for garnish)
- Lime wedges (for serving)
Necessary Tools for Preparation
- Large pot for making the soup
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredient Additions and Substitutions
- Add black beans: For extra heartiness, add a can of black beans, drained and rinsed, during the last 5 minutes of cooking.
- Try different cheese: If Cotija or feta isn’t available, shredded Monterey Jack or cheddar also pairs nicely.
- More veggies: Diced zucchini or bell pepper add extra color and nutrients to the soup.
- Spice it up: For more heat, leave the seeds in the jalapeño or add a dash of cayenne pepper.
How to Make Mexican Corn Chicken Soup
1. Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and jalapeño (if using) and cook for 4–5 minutes, stirring frequently, until the onions are softened and the mixture is fragrant.
2. Add the Broth and Spices
Stir in the ground cumin, chili powder, and paprika, letting the spices cook for about 30 seconds. Then, pour in the chicken broth, stirring well to combine, and bring it to a gentle simmer.
3. Add the Chicken and Corn
Add the shredded chicken, diced tomatoes (with their juices), and corn kernels to the pot. Season with salt and pepper to taste. Let the soup simmer for 10–15 minutes to allow the flavors to meld together.
4. Garnish and Serve
Ladle the soup into bowls and top with fresh cilantro and crumbled Cotija or feta cheese. Serve with lime wedges on the side for an extra burst of flavor.
What to Serve with Mexican Corn Chicken Soup
This soup is deliciously filling on its own, but here are some serving ideas to make it even more special:
- Tortilla chips: Serve with a side of crispy tortilla chips for a nice crunch.
- Cornbread or crusty bread: Perfect for dunking, these breads are ideal for soaking up every last bit of broth.
- Side salad: A fresh, green salad with a lime vinaigrette complements the hearty flavors of the soup.
- Avocado slices: Creamy avocado adds a cooling contrast and pairs beautifully with the spices in the soup.
Tips for Making the Best Mexican Corn Chicken Soup
- Use freshly grated spices if possible – ground cumin and chili powder from whole seeds deliver a fresher, deeper flavor.
- Customize the spice level: Adjust the amount of jalapeño or use a milder pepper, like Anaheim, if you prefer less heat.
- Use rotisserie chicken: For an easy shortcut, shred a store-bought rotisserie chicken to save time.
- Let it simmer: The longer the soup simmers, the more the flavors meld together, so don’t rush it if you have a few extra minutes!
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat or in the microwave. This soup also freezes well for up to 3 months – just be sure to cool it completely before transferring it to freezer-safe containers.
Frequently Asked Questions (FAQ)
Can I make this soup vegetarian?
Yes, simply substitute the chicken broth with vegetable broth and use an additional can of black beans or chickpeas instead of chicken.
How can I make the soup spicier?
For more heat, add a pinch of cayenne pepper, leave the seeds in the jalapeño, or even add a splash of hot sauce.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well. Just be sure to drain it before adding it to the soup.
Final Thoughts
This Mexican Corn Chicken Soup is everything you want in a comforting bowl: it’s warm, filling, and full of delicious Mexican-inspired flavors. Perfect for meal prepping or freezing, this soup will make weeknight dinners easier and tastier. Grab your ingredients, and let’s bring a little bit of Mexico to your kitchen!
If you enjoyed this recipe, be sure to check out our other flavorful soups, like Chicken Tortilla Soup or Spicy Black Bean Soup. They’re just as satisfying and perfect for cozy nights in.
Share Your Creations
Did you try this recipe? I’d love to see how it turned out! Share your photos on Pinterest or leave a comment below – and don’t forget to tag us!
Nutritional Information (Approximate per serving)
- Calories: 260
- Protein: 15g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 3g
