By Bring Mexican Corn Chicken Soup to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Mexican Corn Chicken Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mexican Corn Chicken Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 large tomatoes, seeded and diced
3 cups corn kernels, raw (from about 4 ears of corn)
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
2 1/2 cups chicken broth
2 boneless, skinless chicken breasts
1/2 cup heavy cream
To Serve (optional):
Cotija cheese
Fresh cilantro
Red pepper flakes
PREPARATION STEPS
Sauté the Vegetables:
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and green bell pepper, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Tomatoes and Corn:
Add the diced tomatoes and corn kernels to the pot. Stir in the chili powder, cumin, and salt. Cook for about 3-4 minutes, allowing the flavors to meld.
Add Chicken and Broth:
Pour in the chicken broth and add the chicken breasts. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the chicken is cooked through.
Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Add Cream:
Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning with more salt if needed.
Serve:
Ladle the soup into bowls and top with optional garnishes like Cotija cheese, fresh cilantro, and red pepper flakes for added flavor.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
