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–+ servings

Mexican Chicken Corn Soup

Kara
Hearty soup with chicken, corn, and plenty of Mexican flavor!
4.52 from 35 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 351 kcal

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

Serving: 1gCalories: 351kcalCarbohydrates: 23gProtein: 26gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 1296mgPotassium: 704mgFiber: 3gSugar: 2gVitamin A: 593IUVitamin C: 11mgCalcium: 155mgIron: 2mg
Keyword Mexican Chicken Corn Soup
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