Description
A comforting Mexican-inspired Chicken Corn Soup featuring tender shredded chicken thighs, sweet corn, green chilies, and a touch of creamy richness. Easy to prepare in under 30 minutes, this hearty soup is perfect for a weeknight dinner or feeding a crowd.
Ingredients
Main Ingredients
- 2 15-oz cans corn (drained and rinsed)
- 1 tbsp olive oil
- 1 medium red bell pepper (diced)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 4-oz cans green chilies (with liquid)
- 4 cups chicken broth, reduced sodium
- 1 tsp sea salt (to taste)
- 1/4 tsp black pepper (to taste)
- 2 lb boneless skinless chicken thighs (or chicken breasts)
- 1/3 cup heavy cream (or half and half)
Toppings
- Shredded cheddar cheese
- Diced or sliced avocado
- Fresh cilantro
Instructions
- Blend Corn: Add half of the corn (1 can, drained and rinsed) to a small blender or food processor and blend until smooth. Set aside this creamy corn mixture for later use.
- Sauté Vegetables: Heat olive oil in a large Dutch oven or pot over medium heat until shimmering. Add diced onions and red bell peppers, sautéing for 5-8 minutes until softened and lightly browned.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Combine Broth and Chicken: Stir in the blended corn, whole corn kernels from the second can, green chilies with their liquid, chicken broth, sea salt, and black pepper. Add the chicken thighs to the pot. Increase heat to bring soup to a boil, then reduce heat and let simmer for 20 minutes until chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the soup pot.
- Add Cream and Season: Stir in the heavy cream or half and half. Taste and adjust salt and pepper as needed to ensure balanced seasoning.
- Serve with Toppings: Ladle the chicken corn soup into bowls and serve topped with shredded cheddar cheese, diced or sliced avocado, and fresh cilantro for added flavor and texture.
Notes
- Chicken thighs provide more flavor and tenderness than breasts, but breasts can be used as a leaner alternative.
- For a spicier kick, use fire-roasted green chilies or add diced jalapeños.
- The blended corn adds creamy texture without cream, keeping the soup light and naturally sweet.
- Make sure to taste and adjust seasonings after adding cream as it can mellow flavors.
- Can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with coconut milk or omit cream entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
