Description
Mexican Corn Chicken Soup is a comforting and flavorful dish that brings warmth to any meal. This creamy, hearty soup combines tender chicken with sweet corn, aromatic spices, and a rich broth, creating an inviting bowl perfect for family dinners or cozy evenings. The delightful combination of cumin and chili powder enhances the natural sweetness of the corn, making every spoonful a taste sensation that warms the soul. Ideal for busy weeknights, this easy-to-make recipe not only satisfies cravings but also nourishes the body with wholesome ingredients. Whether served alone or accompanied by warm tortillas, this Mexican Corn Chicken Soup promises to be a crowd-pleaser that everyone will love.
Ingredients
Scale
- 2–3 boneless skinless chicken breasts
- 2 cans canned sweet corn
- 1 medium onion
- 3 garlic cloves
- 4 cups low-sodium chicken broth
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- ½ cup cream or milk
Instructions
- 1. Prepare your ingredients: chop onion and mince garlic.
- 2. In a large pot, heat olive oil over medium heat. Sauté onion until translucent; add garlic and cook until fragrant.
- 3. Add chicken breasts, broth, cumin, and chili powder to the pot. Bring to a gentle boil.
- 4. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through (internal temp of 165°F).
- 5. Remove chicken and shred it using two forks. Return shredded chicken to the pot along with canned corn.
- 6. Stir in cream or milk and heat through for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg