Creamy Mexican Chicken and Corn Soup

close up photos of chicken and corn soup in red crock with napkin

5 from 1 vote

Tender chicken and sweet corn are combined in a creamy soup with just enough heat to warm your mouth without setting it on fire.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 334kcal

Ingredients

2 teaspoons butter
2 cloves garlic minced
6 cups chicken stock or corn stock
10 ounces diced tomatoes with green chile
½-1 cup chopped green chile about 4-7 ounces
30 ounces cans of corn drained or 3½ cups of fresh corn
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
3 cups cooked chicken chopped bite-size
¾ cup heavy cream
2-3 teaspoons kosher salt TASTE the soup first and reduce this amount if you are using store-bought stocks

Instructions

Melt the butter in a large pot over medium-high heat and saute the garlic until fragrant, about 1 minute. Add the stock, tomatoes, green chile, corn, oregano, cumin, paprika, black pepper, and cayenne pepper. 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. Taste the soup and add salt as needed. Remove from the heat and serve.

Notes

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