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.
We love soup with a Mexican flair! Easy Nacho Soup, Instant Pot Chicken Tortilla Soup, and Mexican Chicken Chili are a few more of our favorites.
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
Ingredients:
- butter
- garlic
- chicken broth
- diced tomatoes with green chilies (Rotel)
- frozen corn
- salt
- oregano
- cumin
- paprika
- pepper
- 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:
- Smoky Corn Chowder
- Easy Chicken Enchilada Soup
- Loaded Nacho Soup
- Wild Rice Ham Soup
- Ham Broccoli Soup
- Taco Soup
- Ravioli Soup
- Creamy Chicken Soup
Mexican Chicken Corn Soup
Mexican Chicken Corn Soup
Equipment
Ingredients
- 24 oz 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 ½ tsp kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- ¼ tsp paprika
- ¼ tsp ground pepper
- ⅛ tsp cayenne pepper
- ¾ c heavy cream
- 1 cup shredded pepper jack cheese
Instructions
- 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.
Notes
- You can use mozzarella or colby jack cheese if you prefer.
- Recipe inspired by Lil’ Luna.
Nutrition
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This was delicious and super easy because I used precooked shredded chicken from my freezer. I threw everything in my crockpot to heat for a couple of hours while I was teaching piano lessons and it turned out great!
Don’t you love having precooked chicken in the freezer? Such a timesaver! I’m glad to hear it worked great in the crockpot. I’ll try that when I have rotisserie chicken!
Delicious! I did have to adjust based on what I had on hand. I had shredded rotisserie chicken in the freezer plus a quart of homemade chicken stock. I had a bag of frozen corn that I also thawed overnight in the fridge. I added about 1/3 cup of small diced onion with the garlic when I sautéed in butter. I had fresh oregano & thyme so I used about 3 tsp of them, combined in place of dried spices. And, I only had mozzarella cheese. I never keep heavy cream, but always have fat free half & half. Otherwise, I followed the recipe as closely as possible based on my availability of ingredients. It is so quick & easy to make & so very good. I will definitely make it again.
So glad to hear that it worked out with the ingredients you had on hand! That’s the great thing about soup- it’s pretty versatile! 🙂
How many points is it? I may have over looked it
Sorry, my nutritional calculator doesn’t calculate weight watcher points.
This was a big hit with the family. Added chili powder, because it is Mexican after all, and then when I added the cream at the end, it turned the broth pink…😂😂😂😂Will definitely make this again!!
I’ve never added chili powder, but I bet it was good even though it turned pink. Haha.
Sorry for the last two words in my last comment. I was fussing at my phone, not the recipe, and it got recorded and put in my comment.
Haha, that was good for a laugh. Dang phones! 🙂
This soup is very, very good. I’m making it for the second time today. the first time I didn’t have enough corn so I drained a can of black beans and added that to it. That worked. Also added about a teaspoon of chopped jalapeno. Most of my family prefer a little bit of spice. Excellent soup. Damn it
Glad to know you liked it, and thanks for sharing your variation! 🙂
WOW! This was very good! For reason, when I saved it to Pinterest, I thought it was an instant pot recipe! So we made it in the instant pot! In case anyone wants to know how, here’s what we did: Sauteed the chicken with the specified butter/oil; then we sauteed the garlic in the instant pot; then we deglazed the pot using a bit of the chicken broth; then we added all the remaining ingredients (except the cream and cheese) and pressured cooked on the soup setting for 7 minutes, and then 10 minute release. After that we removed the chicken and shredded it and then returned to the pot, along the cream and cheese and gave it a stir! I did add a can of black beans and a small can of green chilis for extra flavor. Thanks for a wonderful recipe!
Thanks so much for sharing the instant pot instructions! I’ll have to try that on an extra busy night when I forget to defrost my chicken!
Can you substitute the heavy cream?
What kind of heavy cream?
Could I do this in the crockpot?
I think it would work just fine in a crock pot, just add the cream at the end a few minutes before serving. Let me know how it turns out!
I too would love to make this soup but alas there are no amounts for the ingredients.
So sorry. My site had a glitch yesterday and all my recipe cards disappeared. It is fixed now, so you should see the recipe at the bottom of the post. 🙂
Amounts for ingredients???
My site had a glitch and my recipe cards all disappeared for several hours. Yikes! You should be able to see it now.
I don’t see the amounts on the ingredients. I’d like to try it but need to know how much of each ingredient I need.
For some reason the recipe card disappeared, but it is back again. Sorry about that!
This looks delicious!! I love soups, especially this rainy week! I love all the ingredients in this!
Yum! Some of my favorite ingredients! Love a good soup recipe!
Delicious! Definitely adding this to our dinner rotation.
I hope it becomes a favorite at your house like it is at ours!