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The Boat Shed Kitchen

Mexican Chicken Corn Soup

This Mexican Chicken Corn Soup blends juicy chicken, sweet corn, and zesty spices into a hearty, creamy bowl of comfort. With a touch of heat and loads of flavor, it’s perfect for weeknights, meal prep, or feeding a crowd.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • 2 tsp butter
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 10 oz can diced tomatoes with green chilies
  • 4 cups frozen corn
  • 1 1/2 tsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 1/8 tsp cayenne pepper
  • 3/4 cup heavy cream
  • 1 cup shredded pepper jack cheese or Colby jack

Method
 

  1. Brown chicken in oil in a soup pot. Set aside.
  2. Sauté garlic in butter for 2–3 minutes.
  3. Add broth, tomatoes, corn, and spices. Return chicken to pot.
  4. Simmer 10–15 mins until chicken is cooked.
  5. Shred chicken, return to pot, and stir in cream.
  6. Serve hot, topped with cheese.
  7. See full steps with tips & photos → https://theboatshedcafe.com/mexican-chicken-corn-soup/

Notes

  • For extra heat, use a spicier cheese or add a chopped jalapeño with the garlic.
  • Leftovers reheat beautifully and can be frozen for up to 2 months.
  • You can substitute rotisserie chicken to save time.