Description
This Mexican Corn Chicken Soup is a comforting, flavorful dish with tender chicken, sweet corn, and zesty spices. It’s perfect for a cozy dinner or as a hearty starter!
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 can (15 oz) sweet corn, drained
- 4 cups chicken broth
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp paprika
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Sour cream or shredded cheese for topping
Instructions
- In a large pot, heat a drizzle of oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
- Add the shredded chicken, sweet corn, diced tomatoes with chilies, and chicken broth to the pot. Stir in cumin, chili powder, paprika, lime juice, salt, and pepper.
- Bring the soup to a simmer and cook for 10-15 minutes to let the flavors meld together.
- Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
- Ladle the soup into bowls and garnish with fresh cilantro. Top with sour cream or shredded cheese if you like. Serve hot.
Notes
- For added depth of flavor, you can add a few slices of jalapeño or a dash of hot sauce.
- This soup is great for meal prep! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- If you prefer a thicker soup, you can blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g