Mexican Chicken Corn Soup takes only minutes to prepare, and is so yummy! It’s loaded with chicken, corn, tomatoes, green chilies, and plenty of Mexican spices.
I have a few friends that tell me their kids won’t eat soup. I am so very sorry for them, because as a busy mom, soup is one of my very favorite things to make for my family! It’s easy, it’s filling, and it’s usually made all in one pot. Plus as a bonus, I usually have at least one bowl leftover that I can have for lunch the next day. 🙂
This soup is hearty, and the flavor is fantastic. Sweet corn balances out some of the spice in the soup. Oh so good. My kids like to top their bowls with tortilla chips, and they love it when I serve it with breadsticks or cornbread. Definitely a new family favorite, I’ve made it three times already!
Don’t be put off by the long list of ingredients in this soup. After browning the chicken, it is just a dump and go soup recipe. Seriously, so easy to make! Also, there is no thickening in the soup, so it is naturally gluten free.
How to make Mexican Chicken Corn Soup
- chicken broth
- diced tomatoes with green chilies (Rotel)
- frozen corn
- cayenne pepper
- chicken breasts
- heavy cream
- colby or pepper jack cheese
Brown chicken breasts in oil in a large soup pot. Remove from pot and set aside. Add butter and garlic and saute for 2-3 minutes. Add chicken broth, tomatoes, frozen corn and all the seasonings. Return chicken to the pot.
Bring to a boil. Reduce to a low simmer. Cook for 10-15 minutes or till chicken is cooked through. Remove chicken, shred, and return to pot with the heavy cream. Heat through.
Ladle into bowls and sprinkle with cheese.
Tips for making Mexican corn soup:
-To save even more time, you can use a rotisserie chicken (shredded) instead of browning the chicken breasts. If you do this, just add the shredded chicken at the end with the cream.
-You can adjust the heat by using mild or hot Rotel, and using more or less cayenne pepper. We like it with pepper jack cheese, but colby jack or mozzarella have less heat, so they are a great option for younger kids.
FOR MORE TASTY SOUP RECIPES, CHECK OUT:
Mexican Chicken Corn Soup
- 3 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 2 tsp butter
- 3 cloves garlic, minced
- 6 c chicken broth
- 10 oz can tomatoes with green chiles
- 4 cups frozen corn
- 1 1/2 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp ground pepper
- 1/8 tsp cayenne pepper
- 3/4 c heavy cream
- 1 cup shredded pepper jack cheese
- Brown chicken breasts in oil in a large soup pot. Remove from pot and set aside.
- Add butter and garlic to the pot. Saute for 2-3 minutes. Add chicken broth, tomatoes, frozen corn and all the seasonings. Return chicken to the pot.
- Bring to a boil. Reduce to a low simmer. Cook for 10-15 minutes or till chicken is cooked through.
- Remove chicken, shred, and return to pot with the heavy cream. Heat through.
- Ladle into bowls and sprinkle with cheese.
-You can use mozzarella or colby jack cheese if you prefer.
-Recipe inspired by Lil' Luna.
Amount Per Serving: Calories: 334 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 83mg Sodium: 1314mg Carbohydrates: 23g Fiber: 3g Sugar: 6g Protein: 23g
To see all my soup recipes, click HERE.