This Mexican Chicken Corn Soup is bold, creamy, and bursting with southwestern flavor.
With juicy chicken, sweet corn, diced tomatoes with green chilies, and a creamy finish, this hearty soup is perfect for chilly nights or cozy weeknight dinners.
It’s quick to prepare and naturally gluten-free, making it a wholesome meal the whole family will love.
Why You’ll Love This Soup
One-pot meal – easy cleanup
Creamy and comforting with a spicy kick
Naturally gluten-free
Flexible spice level – great for kids or heat lovers
Leftovers reheat beautifully
Ready in just 35 minutes
What You’ll Need (Ingredient Highlights)
Chicken breasts – cooked and shredded
Chicken broth – savory base for the soup
Frozen corn – adds natural sweetness and texture
Diced tomatoes with green chiles – for a mild spice
Garlic, cumin, oregano, cayenne, paprika – Mexican spice blend
Heavy cream – gives richness and creaminess
Shredded cheese – pepper jack or Colby jack
Pro Tips Before You Start
Use rotisserie chicken to save time
Adjust spice by choosing mild or hot Rotel and controlling cayenne
Shred chicken finely for even texture
Add cream at the end to prevent curdling
Use mozzarella or Colby jack for a milder flavor
How to Make Mexican Chicken Corn Soup
Brown the chicken
Heat olive oil in a large soup pot. Sear the chicken breasts until browned on both sides. Remove and set aside.
Sauté aromatics
Add butter and garlic to the pot and sauté for 2–3 minutes until fragrant.
Build the base
Pour in the chicken broth, diced tomatoes with green chilies, frozen corn, and all spices.
Stir well to combine.
Simmer the soup
Return the chicken to the pot.
Bring the soup to a boil, then reduce heat and simmer for 10–15 minutes until the chicken is fully cooked.
Shred and finish
Remove the chicken, shred it using two forks, and return it to the soup.
Stir in heavy cream and let heat through.
Serve with toppings
Ladle into bowls and sprinkle with shredded cheese. Serve hot!
What to Serve It With
Cornbread or garlic breadsticks
Tortilla chips or nachos
Simple avocado salad
Mexican rice or cilantro lime rice
Cold glass of agua fresca or lemonade
Variations / Substitutions
Swap pepper jack with cheddar or mozzarella for a kid-friendly version
Use cooked shredded chicken to save time
Add black beans or chopped bell peppers for more body
Make it dairy-free – omit the cream and cheese or use coconut cream
Turn it spicy with jalapeños or extra cayenne
Storage & Leftovers
Fridge: Store in airtight containers for up to 4 days
Freezer: Freeze up to 2 months; thaw overnight and reheat on stovetop
Reheat: Gently warm on stove or microwave until hot
Best after a day – flavors deepen as it rests
FAQs
Can I make this in a slow cooker?
Yes! Cook on low for 4–6 hours, then shred chicken and add cream at the end.
Is it spicy?
It has a gentle heat, but you can adjust with more or less cayenne or using mild Rotel.
Can I use fresh corn?
Absolutely – about 3–4 ears of corn cut from the cob works well.
Can I thicken the soup?
It’s meant to be brothy, but you can mash some corn or add a cornstarch slurry for thickness.
Is this soup keto?
Not quite – corn and tomatoes add carbs, but you can modify it by reducing or swapping them.
Can I make it ahead?
Yes, it reheats wonderfully. Wait to add cream if freezing.
What cheese is best?
Pepper jack gives a spicy kick, while Colby jack or mozzarella make it milder.
Final Thoughts
If you’re craving something hearty, spicy, and satisfying, this Mexican Chicken Corn Soup will quickly become your go-to.
It’s easy to make, packed with flavor, and ideal for chilly nights or quick family meals.
Don’t be surprised if everyone asks for seconds!
Full Recipe Card
Ingredients
3 boneless, skinless chicken breasts
1 Tbsp olive oil
2 tsp butter
3 cloves garlic, minced
6 cups chicken broth
10 oz can diced tomatoes with green chilies
4 cups frozen corn
1 1/2 tsp kosher salt
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground pepper
1/8 tsp cayenne pepper
3/4 cup heavy cream
1 cup shredded pepper jack cheese (or Colby jack)
Instructions
Brown chicken in oil in a soup pot. Set aside.
Sauté garlic in butter for 2–3 minutes.
Add broth, tomatoes, corn, and spices. Return chicken to pot.
Simmer 10–15 mins until chicken is cooked.
Shred chicken, return to pot, and stir in cream.
Serve hot, topped with cheese.
