Creamy Mexican Corn Chicken Soup: A Fiesta in a Bowl!

Indulge in the vibrant flavors of Mexico with this delightful Mexican Corn Chicken Soup! Bursting with fresh corn, tender chicken, and a medley of spices, this creamy soup is a comforting and satisfying meal perfect for any occasion. Whether you’re craving a cozy weeknight dinner or hosting a festive gathering, this soup is sure to impress with its bold flavors and hearty texture. Get ready to experience a fiesta in every spoonful!

In our little kitchen, the aroma of simmering spices and corn signals the start of a culinary adventure inspired by the flavors of Mexico. It all began when my husband, an avid fan of Mexican cuisine, requested a hearty soup to warm our souls on a chilly evening. As I chopped onions and bell peppers, memories of our travels to Mexico flooded my mind—the bustling markets, the vibrant colors, and, of course, the mouthwatering street food. With each ingredient added to the pot, our anticipation grew, and soon enough, the soup was ready to be savored. From the first spoonful, we were transported back to the streets of Mexico City, where every bite tells a story of culture and tradition. Now, this Mexican Corn Chicken Soup has become a cherished recipe in our home, a reminder of our love for adventure and good food shared with loved ones.

Why This Mexican Corn Chicken Soup Shines: Why This Mexican Corn Chicken Soup Shines:

1. Fresh and Flavorful: Made with fresh corn kernels, diced tomatoes, and a blend of aromatic spices, this soup bursts with authentic Mexican flavors.
2. Creamy and Comforting: The addition of heavy cream creates a rich and creamy texture that’s both indulgent and comforting.
3. Easy Preparation: With simple ingredients and straightforward instructions, this soup comes together effortlessly, making it perfect for busy weeknights or last-minute gatherings.
4. Customizable Garnishes: Serve with your favorite toppings such as Cotija cheese, cilantro, and red pepper flakes for a personalized touch and extra flavor.
5. Make-Ahead and Freezer-Friendly: Prepare a batch ahead of time and store leftovers in the fridge for up to 5 days or freeze for up to 3 months, ensuring a delicious meal whenever cravings strike.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 large tomatoes, seeded and diced
• 3 cups corn kernels, raw (from about 4 ears of corn)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 2 1/2 cups chicken broth
• 2 chicken breasts, boneless, skinless
• 1/2 cup heavy cream

Directions:

1. Prepare the corn kernels by removing them from the ears of corn using a sharp knife.
2. In a large pot over medium-high heat, warm the olive oil and butter. Add diced onion and green bell pepper, cooking until tender for about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
3. Add diced tomatoes, corn kernels, chili powder, cumin, and salt to the pot, cooking for another minute until fragrant.
4. Pour in chicken broth and stir well to combine. Add chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to a simmer and cook for 20 minutes.
5. Remove the chicken breasts from the pot and shred them into fine strips or bite-size pieces using two forks. Set aside.
6. Using a measuring cup, remove 3 cups of the soup from the pot and transfer to a blender. Blend until smooth, then return it to the pot. Alternatively, use an immersion blender to partially blend the soup directly in the pot.
7. Return the shredded chicken to the pot, pour in heavy cream, and stir to combine. Allow the soup to simmer for an additional 5 minutes, adjusting seasoning with salt and pepper as needed.
8. To serve, ladle the soup into bowls and garnish with Cotija cheese, cilantro, and/or red pepper flakes, if desired.
9. Store any leftover soup in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes:

• If using frozen, canned, or creamed corn, adjust the preparation accordingly.
• Leftover chicken or rotisserie chicken can be used instead of cooking chicken breasts from scratch. Adjust cooking time accordingly.
• Customize the soup by adding your favorite toppings such as avocado slices, lime wedges, or tortilla strips.
• For a spicier kick, increase the amount of chili powder or add a dash of hot sauce to the soup.
• Reheat leftovers gently on the stovetop or in the microwave, adding a splash of chicken broth to thin out the soup if needed.