Description
Welcome to thisMexican Corn Chicken Souprecipe, a hearty and flavorful dish perfect for using up fresh end-of-summer corn. This Mexican-inspired recipe blends savory chicken, sweet corn, and aromatic spices, creating a comforting soup that’s sure to warm your heart. Whether you’re looking for a quick weeknight meal or a batch-friendly dish that freezes well, this corn chicken soup recipe will be your new favorite. Let’s dive into the recipe and learn how to make this easy and delicious dish.
Ingredients
- Optional Garnishes:
Instructions
- Step 1: In a large pot, heat olive oil and butter over medium-high heat. Add diced onion and green bell pepper, and sauté for 3-4 minutes until tender. Add minced garlic and cook for an additional minute until fragrant.
- Step 2: Stir in the diced tomatoes, corn kernels, chili powder, cumin, and salt. Cook for 1 minute to let the spices bloom and mix well with the vegetables.
- Step 3: Pour in the chicken broth and give it a good stir. Add the chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to a simmer, cover, and cook for 20 minutes.
- Step 4: Remove the chicken breasts from the pot and shred them using two forks. Set aside.
- Step 5: Using an immersion blender, partially blend the soup to create a thicker consistency. Alternatively, you can blend 3 cups of the soup in a blender and return it to the pot.
- Step 6: Return the shredded chicken to the soup and stir in the heavy cream. Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Serve hot, garnished with Cotija cheese, cilantro, and red pepper flakes.
Notes
Use fresh corn: Fresh corn will give your soup a sweeter and richer flavor, but frozen or canned corn can be used as a substitute.
Leftover chicken: If you have leftover cooked chicken, simply add it at the end when you’re adding the cream.
Blending the soup: For a creamier texture, blend more of the soup, but if you prefer a chunkier texture, blend less.