Description
This Mexican Corn Chicken Soup is a hearty, flavorful soup packed with tender chicken, sweet corn, zesty spices, and creamy textures. Topped with fresh cilantro, avocado, and lime, this soup is perfect for a cozy dinner or a flavorful lunch. It’s easy to make and brings a taste of Mexico to your table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup heavy cream or half-and-half
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: diced avocado, shredded cheese, tortilla strips, sour cream
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, and sauté for 3-4 minutes until softened and fragrant.
- Add the Spices:
- Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices and enhance their flavor.
- Build the Soup Base:
- Add the chicken broth, shredded chicken, corn, diced tomatoes (with juices), and black beans. Stir to combine and bring the soup to a gentle simmer. Reduce the heat and let it simmer for 10-15 minutes.
- Finish the Soup:
- Stir in the heavy cream and lime juice. Season with salt and pepper to taste. Simmer for another 2 minutes to heat through.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro and your choice of toppings like diced avocado, shredded cheese, tortilla strips, or sour cream.
Notes
- Make it Spicy: Add extra jalapeño, a pinch of cayenne pepper, or a drizzle of hot sauce for more heat.
- Dairy-Free Option: Use coconut milk instead of heavy cream for a dairy-free version.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican