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Trang chủ » Mexican Chicken Corn Soup – Creamy, Hearty & Flavorful

Mexican Chicken Corn Soup – Creamy, Hearty & Flavorful

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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!

Mexican Chicken Corn Soup

Yummy Eats Daily
A creamy and comforting Mexican-style soup filled with tender chicken, sweet corn, warm spices, and melty cheese — perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6
Calories 380 kcal

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.
  • See full steps with tips & photos → https://p4pd.org/mexican-chicken-corn-soup/

Notes

  • Add black beans or bell peppers for extra heartiness.
  • Garnish with cilantro, lime, or crushed tortilla chips if desired.
  • Leftovers can be refrigerated and reheated the next day.

Suggest Another Dish:

  • Shrimp and Asparagus Risotto – Creamy, Fresh, and Elegant
  • Garlic Parmesan Roasted Shrimp – Quick and Flavorful
  • Marry Me Chickpeas & Orzo – Creamy One-Pot Dinner
  • Fresh Cucumber Caprese Salad – Easy, Crisp & Bursting with Flavor
  • No-Bake Lemon Truffles – Creamy, Low Sugar, and Easy to Make
  • Mini Lemon Tarts with Lilac Meringue – Elegant Citrus Dessert
Cozy Fall Recipes Easy Weeknight Soups Family Friendly Dinners Healthy Soup Ideas Hearty Corn Recipes mexican chicken corn soup One Pot Meals Quick Chicken Recipes Spicy Chicken Soups Tex-Mex Comfort Food
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