Irresistible Mexican Corn Chicken Soup Recipe for Comfort

The aroma of Mexican Corn Chicken Soup wafts through the air, inviting you to indulge in a warm, cozy hug of flavors. With every spoonful, you’ll taste the vibrant spices mingling with tender chicken and sweet corn, creating a symphony of comfort that dances on your palate. For more inspiration, check out this thick and chewy caramel cookies recipe.

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Imagine gathering around the table with loved ones, laughter bubbling over while bowls are filled with this delightful concoction. Each bite is a reminder of cherished moments shared during family gatherings, where stories and memories swirl together like the steam rising from your steaming bowl of soup.

I once made this soup for a last-minute dinner party, and my friends practically begged for seconds before they even finished their first bowls.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust according to your crowd size or appetite.
• Fresh Garlic: Use firm garlic cloves for maximum flavor; they add depth to the soup’s essence.
• Yellow Onion: A medium onion adds sweetness when sautéed; chop it finely for even cooking.
• Sweet Corn: Fresh or frozen corn brings sweetness; I love using fresh corn when it’s in season for the best flavor.
• Chicken Broth: Opt for low-sodium broth to control sodium levels while keeping rich flavor intact.
• Cilantro: Fresh cilantro adds a burst of freshness; chop it finely and sprinkle generously before serving.
• Lime Juice: Freshly squeezed lime juice brightens up the flavors; don’t skip this vital step!
• Spices (Cumin & Chili Powder): These spices give depth and warmth; adjust according to your heat preference.
• Bell Peppers (Optional): Diced bell peppers add color and crunch; choose vibrant shades for visual appeal.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sautéing Aromatics: Begin by heating a drizzle of olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until fragrant and onions become translucent—about 5 minutes.

Add Chicken & Spices: Toss in the boneless chicken breasts along with cumin and chili powder. Cook until chicken is lightly browned on all sides—around 7 minutes—filling your kitchen with mouthwatering scents.

Pour in Broth & Simmer: Carefully pour in chicken broth until it covers the chicken. Bring everything to a gentle simmer, letting it bubble away for 15-20 minutes until chicken is cooked through and tender.

Add Corn & Peppers (Optional): Stir in sweet corn and diced bell peppers if using. Allow them to cook for another 5 minutes so they soften slightly while maintaining some crunch.

Shred Chicken & Finish Up: Remove chicken from the pot and shred it using two forks. Return shredded chicken back into the soup along with fresh lime juice and chopped cilantro, stirring everything together before serving.

Now you have a comforting bowl of Mexican Corn Chicken Soup ready to be devoured! Enjoy with warm tortillas or crusty bread on chilly nights—or really any night when you crave something delicious! For more inspiration, check out this delicious garlic butter green beans recipe.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chicken and cook until browned. Next, pour in broth, corn, and spices, allowing flavors to meld beautifully.

Add Your Touch

Feel free to customize with black beans for extra protein or lime juice for zesty brightness. Top with avocado or cilantro for added freshness and color!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop over medium heat until warmed through, adding a splash of broth if needed.

The first time I made this soup, my friends couldn’t stop raving about it. They claimed it was “the perfect antidote to a chilly evening,” which made my heart smile!

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works great and saves prep time without sacrificing flavor.

How can I make this soup vegetarian?

Substitute chicken with diced tofu or chickpeas for a delicious vegetarian option.

What toppings work best with this soup?

Try sour cream, cheese, tortilla chips, or fresh herbs like cilantro for extra flavor!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mexican Corn Chicken Soup

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Mexican Corn Chicken Soup is a warm and comforting dish that brings together tender chicken, sweet corn, and vibrant spices. Perfect for chilly evenings, this soup is not only easy to prepare but also rich in flavor, making it an ideal choice for family gatherings or cozy dinners at home. With each spoonful, you’ll be enveloped in a delightful medley of tastes that will leave everyone asking for seconds.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1 lb)
• 3 cloves fresh garlic, minced
• 1 medium yellow onion, chopped
• 2 cups sweet corn (fresh or frozen)
• 4 cups low-sodium chicken broth
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 bell pepper (optional), diced

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Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté the chopped onions and minced garlic until fragrant and translucent (about 5 minutes).
2. Add the chicken breasts, cumin, and chili powder; cook until the chicken is browned (around 7 minutes).
3. Pour in the chicken broth to cover the chicken. Bring to a gentle simmer and cook for 15-20 minutes until the chicken is cooked through.
4. Stir in the corn and diced bell peppers; cook for an additional 5 minutes.
5. Remove the chicken, shred it with two forks, and return it to the pot along with lime juice and cilantro. Stir well before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 1.5 cups)
• Calories: 290
• Sugar: 4g
• Sodium: 490mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 70mg