Creamy Mexican Chicken and Corn Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
