This creamy, flavorful Mexican Chicken and Corn Soup brings together tender chicken, sweet corn, and warm spices in a silky broth that tastes comforting and fresh at the same time. It’s quick to make, deeply satisfying, and perfect for anyone who wants a bold, homey, and easy weeknight soup.
Why You Will Love This Recipe
This recipe is everything you want in a homemade soup — big flavor, simple steps, family-friendly ingredients, and endless flexibility. It’s the kind of dish that feels cozy and comforting yet bright and exciting. With pantry staples and minimal prep, this soup delivers restaurant-level warmth and depth in under 30 minutes.
Mexican Chicken and Corn Soup
Mexican-inspired comfort food has become a favorite in many home kitchens, and this soup shows exactly why. It’s vibrant, hearty, and packed with bold flavor, yet effortless enough for a busy weeknight. The combination of tender chicken, sweet corn, creamy broth, and warm spices creates a bowl that feels both refreshing and comforting.
What draws people in is how approachable and dependable this soup is. You don’t need complicated ingredients or strict timing. Just garlic, broth, corn, tomatoes with green chiles, spices, and cooked chicken — and suddenly you have a pot of rich, aromatic, crave-worthy soup.
The texture is another highlight. Every spoonful carries the sweetness of corn, the softness of chicken, and the depth of spices melding into a smooth, creamy base. It’s satisfying without being heavy, making it a great year-round soup.
Home cooks especially love how flexible it is. You can adjust the heat, change the cheese, lighten the cream, or load it up with toppings. It’s a recipe that welcomes your personal touch while still giving you consistent, reliable flavor.
The ingredients are easy to source, which is part of the charm. Frozen corn gives you sweetness without prep. Canned tomatoes with green chiles bring acidity and gentle heat. Everyday spices like cumin, oregano, and paprika make the soup taste layered and warm without overpowering.
Technique-wise, it stays simple. A quick garlic sauté, a simmer to blend the flavors, and a finish of cream. No tricky steps — just basic cooking that leads to satisfying depth and richness.
When it comes to serving, this soup shines without requiring fuss. A handful of melty Colby Jack on top transforms it instantly into a comfort-filled, irresistible bowl your family will ask for again and again.
The emotional connection is strong, too. It’s the sort of soup that feels right on cold nights, long days, or anytime you want something warm, grounding, and homey. It’s comfort food in the best way — simple, real, and full of heart.
You can serve it with tortillas, quesadillas, or just a warm slice of bread. It works on its own or as part of a bigger meal. And the leftovers? Even better the next day, making it a great choice for meal prep.
The adaptability is endless. Want it creamier? Simmer longer. Want it brighter? Add lime. Need more heat? Add jalapeños. This soup invites creativity while always delivering crowd-pleasing flavor.
At the end of the day, this is a recipe made to be shared, saved, and remade. It’s reliable, flavorful, easy to love, and practical — everything a great soup should be.
Servings & Time
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 teaspoons butter
2 teaspoons minced garlic
3–4 cups frozen corn
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon ground pepper
¼–½ teaspoon cayenne pepper, to taste
3–4 teaspoons kosher salt, to taste
6 cups chicken broth
1 (10-oz) can diced tomatoes with green chiles
3 cups cooked chicken, chopped bite-size
¾ cup heavy cream
1–1½ cups shredded Colby Jack cheese
Instructions
Sauté butter and garlic in a large pot over medium heat until fragrant, about 30–60 seconds.
Add corn, cumin, oregano, paprika, pepper, cayenne, and 2 teaspoons salt; cook 2–3 minutes to warm the spices.
Pour in chicken broth and add tomatoes with green chiles; stir to combine.
Bring to a strong simmer and cook 8–10 minutes to deepen the flavor.
Stir in the cooked chicken and simmer 5 more minutes.
Lower the heat and add heavy cream, stirring until smooth and lightly thickened.
Taste and adjust seasoning with more salt if needed, then serve hot with Colby Jack cheese on top.
Tips
Ingredient Substitutions
Use half-and-half instead of heavy cream for a lighter soup.
Replace chicken with turkey or cooked beef if preferred.
Swap Colby Jack with Monterey Jack, cheddar, or pepper jack.
Make-Ahead & Storage
Store up to 4 days in the refrigerator.
Reheat gently and add a splash of broth if thickened.
Freeze without cream for best texture; stir in cream after reheating.
Serving Variations
Add cooked rice, pasta, or black beans for extra heartiness.
Finish with lime, cilantro, avocado, or tortilla strips.
Avoid Common Mistakes
Do not boil after adding cream to prevent separation.
Always taste before adding more salt.
Use moist cooked chicken for best texture.
Mexican Chicken and Corn Soup
Ingredients
- 2 teaspoons butter
- 2 teaspoons minced garlic
- 3 –4 cups frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon ground pepper
- ¼ –½ teaspoon cayenne pepper to taste
- 3 –4 teaspoons kosher salt to taste
- 6 cups chicken broth
- 1 10-oz can diced tomatoes with green chiles
- 3 cups cooked chicken chopped bite-size
- ¾ cup heavy cream
- 1 –1½ cups shredded Colby Jack cheese
Instructions
- Sauté butter and garlic in a large pot over medium heat until fragrant, about 30–60 seconds.
- Add corn, cumin, oregano, paprika, pepper, cayenne, and 2 teaspoons salt; cook 2–3 minutes to warm the spices.
- Pour in chicken broth and add tomatoes with green chiles; stir to combine.
- Bring to a strong simmer and cook 8–10 minutes to deepen the flavor.
- Stir in the cooked chicken and simmer 5 more minutes.
- Lower the heat and add heavy cream, stirring until smooth and lightly thickened.
- Taste and adjust seasoning with more salt if needed, then serve hot with Colby Jack cheese on top.
Notes
Ingredient Substitutions
- Use half-and-half instead of heavy cream for a lighter soup.
- Replace chicken with turkey or cooked beef if preferred.
- Swap Colby Jack with Monterey Jack, cheddar, or pepper jack.
Make-Ahead & Storage
- Store up to 4 days in the refrigerator.
- Reheat gently and add a splash of broth if thickened.
- Freeze without cream for best texture; stir in cream after reheating.
Serving Variations
- Add cooked rice, pasta, or black beans for extra heartiness.
- Finish with lime, cilantro, avocado, or tortilla strips.
Avoid Common Mistakes
- Do not boil after adding cream to prevent separation.
- Always taste before adding more salt.
- Use moist cooked chicken for best texture.
