Description
This hearty and flavorful Mexican Corn Chicken Soup is a must-try, featuring tender chicken, sweet corn, and zesty spices in a comforting broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound boneless chicken breasts, diced
- 2 cups frozen corn kernels
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 jalapeno, seeded and chopped
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened, about 5 minutes.
- Add diced chicken and cook until browned on all sides.
- Stir in corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add chopped jalapeno and simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier version, leave the seeds in the jalapeno. This soup pairs well with tortilla chips or warm bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g