Delicious Mexican Corn Chicken Soup Recipe

The aroma wafting through your kitchen as you make this Mexican Corn Chicken Soup is nothing short of magical. Imagine the savory scent of tender chicken simmering with vibrant corn and a medley of spices that dance in harmony—it’s like a fiesta for your senses! This soup doesn’t just warm your belly; it wraps you in a cozy embrace on chilly evenings or rainy afternoons.

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I still remember the first time I made this dish after a friend raved about it at a potluck. The way my family devoured it left me grinning from ear to ear. It’s the perfect recipe for gatherings or solo nights when you need some comfort food that feels like a hug in a bowl.

Sharing this soup at dinner led my kids to declare it their new favorite dish—who knew they could be so vocal about veggies?

Essential Ingredients

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

• Boneless Skinless Chicken Breasts: Use about 3-4 breasts; adjust according to how many you’re feeding.
• Fresh Corn: Sweet corn adds natural sweetness; fresh kernels work best but frozen is great too.
• Yellow Onion: A finely chopped onion provides depth; look for firm ones without soft spots.
• Garlic Cloves: Fresh garlic brings out the flavors; use 3-4 cloves for an aromatic kick.
• Chicken Broth: Choose low-sodium broth to better control seasoning while keeping it flavorful.
• Cumin and Chili Powder: Essential spices that add warmth and depth; feel free to adjust based on your taste.
• Cilantro Leaves: Fresh cilantro gives a bright finish; chop finely before adding for maximum flavor.
• Lime Juice: A splash of lime juice enhances freshness; use fresh limes whenever possible.
• Sour Cream or Avocado (optional): For creaminess and extra flavor at serving; both are fantastic additions!

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

Let’s Make it Together

Prep Your Ingredients: Start by chopping your onion and garlic—this step releases their fragrant oils that will make your kitchen smell divine. Have everything ready so you’re not running around like a headless chicken!

Sauté the Aromatics: In a large pot over medium heat, add oil and sauté the onions until they turn translucent and fragrant—about 5 minutes should do the trick. Toss in minced garlic and stir until fragrant.

Add the Chicken Breasts: Place seasoned chicken breasts into the pot, browning them slightly on each side—about 3-4 minutes per side until golden brown. Don’t worry if they aren’t completely cooked through yet!

Pour in Broth & Spices: Add chicken broth along with cumin and chili powder. Stir well while bringing everything to a gentle boil—this is where all those flavors come together beautifully!

Add Corn & Simmer Away!: Stir in fresh or frozen corn kernels and lower the heat to let it simmer gently for about 20 minutes. You’ll know it’s ready when the chicken shreds easily!

Finishing Touches: After shredding the chicken right in the pot (because who needs extra dishes?), stir in freshly chopped cilantro and lime juice before serving hot with optional sour cream or avocado on top!

Now you have a beautifully crafted bowl of Mexican Corn Chicken Soup that’s ready to delight! Enjoy every spoonful while basking in its heartwarming goodness!

Perfecting the Cooking Process

Start by sautéing onions and garlic for flavor, then add shredded chicken, broth, and corn. Let it simmer while you prepare toppings for a quick and delicious meal.

Add Your Touch

Feel free to swap out ingredients, like using black beans or adding diced jalapeños for extra kick. Customize with toppings like avocado, cheese, or cilantro to make it your own.

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.

Sharing this soup recipe brings back memories of cozy family gatherings where laughter filled the air, and everyone left with full bellies and happy hearts.

FAQ

How long can I store Mexican Corn Chicken Soup?

Store it in an airtight container for up to three days in the fridge.

Can I use canned corn instead of fresh?

Yes, canned corn works well and saves time while maintaining flavor.

What toppings do you recommend for serving?

Try avocado, cheese, cilantro, or crushed tortilla chips for added texture and 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: deleciouscorner
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Mexican Corn Chicken Soup is a delightful combination of tender chicken, sweet corn, and spices, perfect for cozy nights and gatherings. A bowl of warmth awaits!

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Ingredients

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• 3–4 boneless skinless chicken breasts
• 1 cup fresh or frozen sweet corn
• 1 yellow onion, chopped
• 3–4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Fresh cilantro, for garnish
• Juice of 1 lime
• Sour cream or avocado for serving (optional)

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Instructions

1. Chop onion and garlic.
2. In a large pot over medium heat, sauté onions in oil until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
3. Add seasoned chicken breasts to the pot and brown on each side (3–4 minutes per side).
4. Pour in chicken broth and add cumin and chili powder; bring to a gentle boil.
5. Stir in corn and simmer for about 20 minutes until chicken shreds easily.
6. Shred the chicken in the pot, then stir in cilantro and lime juice before serving hot with optional toppings.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 3g
• Sodium: 620mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg