Creamy Mexican Chicken and Corn Soup Recipe

Introduction

This Mexican soup is a comforting and flavorful dish perfect for any time of year. Packed with tender chicken, fire-roasted corn, and a creamy, tangy finish, it’s a satisfying meal that’s easy to prepare.

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Step 2: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.
3. Step 3: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.
4. Step 4: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
6. Step 6: Ladle the soup into bowls and top with crumbled queso fresco. Serve immediately and enjoy.

Tips & Variations

• For a spicier kick, keep the seeds in the jalapeño or add extra chili powder.
• Substitute rotisserie chicken for shredded chicken to save time.
• Use Greek yogurt instead of sour cream for a healthier, tangy twist.
• Garnish with avocado slices or tortilla strips for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding sour cream or yogurt to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the chicken and use vegetable broth instead of chicken stock. You can add extra corn, beans, or diced vegetables for heartiness.

What can I use if I don’t have Tajín seasoning?

Use a mix of chili powder, lime zest, and a pinch of salt as a substitute to mimic the tangy and spicy flavor of Tajín.

Creamy Mexican Chicken and Corn Soup Recipe

Print Recipe

★★★★★

5 from 60 reviews

This vibrant Mexican Soup combines tender shredded chicken, fire-roasted corn, and a blend of bold seasonings in a creamy, flavorful broth. Enhanced with the zesty freshness of lime and cilantro and topped with crumbly queso fresco, this hearty and comforting soup is perfect for warming up any meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add Chicken and Seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín seasoning, ground cumin, chili powder, salt, and black pepper. Stir to combine the flavors.
3. Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 25 minutes. This allows the chicken to cook fully and the flavors to meld.
4. Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot to mix with the soup.
5. Make it Creamy: Stir in the full-fat sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Allow the soup to simmer on low heat for an additional 3 minutes until everything is well combined and creamy.
6. Garnish and Serve: Ladle the hot soup into bowls and top each serving with crumbled queso fresco for a tangy, salty finish. Serve immediately and enjoy the comforting flavors.

Notes

• For a lighter option, substitute sour cream with full-fat Greek yogurt.
• Adjust the jalapeño quantity according to your heat preference.
• Using fire-roasted corn adds a smoky depth, but fresh corn works well too.
• You can prepare the soup a day ahead; flavors may deepen after resting overnight.
• Serve with warm tortillas or crusty bread for a complete meal.

Keywords: Mexican soup, chicken soup, creamy soup, fire-roasted corn, easy dinner, hearty soup, homemade soup, comfort food