Creamy Mexican Chicken and Corn Soup

8 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Creamy Mexican Chicken and Corn Soup recipe by Barefeet In The Kitchen


Tender chicken and sweet corn are combined in a creamy soup with just enough heat to warm your mouth without setting it on fire. My entire family loves this soup, even my non-spice loving middle son.

Combine that with the fact that it takes barely 20 minutes to pull this soup together, and you’ll understand why this is a frequently eaten meal in our house! Quick soups are one of my favorite ways to get dinner on the table in the fall.

I loved our homemade corn stock last year so much; my plan for saving it in the freezer didn’t happen. I just kept using it until it was gone. (If you don’t have corn stock stashed away, chicken stock works great too.)

I’m counting down the days until the corn festival, so that I can get my fill of all our favorite corn recipes once again!

In the meantime, if you are lucky enough to already have fresh corn at your fingertips, here are a few more great recipes that we make every year:

Brown Butter Skillet Corn

Raw Corn and Zucchini Salad

Chili Lime Corn on the Cob

Southwest Corn Skillet with Bacon

Rudy’s Crock-Pot Creamed Corn



 

Creamy Mexican Chicken and Corn Soup recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Creamy Mexican Chicken and Corn Soup

Tender chicken and sweet corn are combined in a creamy soup with just enough heat to warm your mouth without setting it on fire.
Pin Print Review
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Servings: 8 servings

Ingredients 

  • 2 teaspoons butter
  • 2 cloves garlic minced
  • 6 cups corn stock or chicken stock
  • 1 10 ounce can of tomatoes with green chiles
  • 2 15 ounce cans of corn drained or 3 1/2 cups of fresh corn
  • 2-3 teaspoons kosher salt REDUCE this if you are using store bought stocks, adjust to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked chicken chopped bite-size
  • 3/4 cup heavy cream

Instructions

  • Melt the butter in a large pot and saute the garlic until fragrant. Add the stock, tomatoes, corn and all the spices and bring to a boil. Reduce to a low simmer and add the chicken. Let it warm for a few minutes and then stir in the cream. Remove from the heat and serve. Enjoy!
  • FREEZER MEAL: This soup freezes well and can be reheated in the
  • microwave straight from the freezer or allowed to thaw in the
  • refrigerator and then reheated on the stove or in the microwave. I store
  • it in two cup containers for easy lunches.

Nutrition

Calories: 334kcal · Carbohydrates: 21g · Protein: 20g · Fat: 19g · Saturated Fat: 8g · Cholesterol: 78mg · Sodium: 899mg · Potassium: 525mg · Fiber: 1g · Sugar: 6g · Vitamin A: 665IU · Vitamin C: 7.7mg · Calcium: 44mg · Iron: 1.9mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

(originally posted 09/20/13 – notes and photos updated 08/25/14)

Filed under: , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

8 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.