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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.