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Dive into the warmth of Mexican Corn Chicken Soup, a perfect blend of savory chicken, sweet corn, and Mexican spices. Ideal for any meal!

Mexican Corn Chicken Soup: A Hearty and Flavorful Delight

  • Author: Olivia
  • Total Time: 60 minutes


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeรฑo pepper, seeded and finely chopped (optional, for spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 2 cups cooked chicken breast, shredded or diced
  • Juice of 1 lime
  • Chopped fresh cilantro, for garnish
  • Avocado slices, for garnish
  • Sour cream, for garnish
  • Tortilla chips, for serving


  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic, chopped red bell pepper, green bell pepper, and jalapeรฑo pepper (if using). Cook for another 2-3 minutes until the peppers are slightly softened.
  • Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
  • Pour in the chicken broth and diced tomatoes with their juices. Bring the soup to a simmer.
  • Add the black beans, whole kernel corn, and cooked chicken breast to the pot. Stir well to combine.
  • Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
  • Squeeze in the juice of one lime and stir to combine.
  • Taste the soup and adjust the seasoning with more salt and pepper, if needed.
  • Ladle the Mexican Corn Chicken Soup into bowls. Garnish each bowl with chopped fresh cilantro, avocado slices, a dollop of sour cream, and tortilla chips.
  • Serve the soup hot and enjoy the delicious flavors of this comforting Mexican-inspired dish!


  • Ingredient Quality: Fresh corn, vegetables, and herbs are key to a flavorful soup, offering a superior taste to canned or frozen options.
  • Chicken Choice: Use boneless, skinless chicken breasts or thighs for ease of cooking and better flavor absorption.
  • Spice Balance: Adjust chili powder and cumin to taste, but note that flavors may intensify over time.
  • Cooking Time: Simmer the soup gently to meld flavors and tenderize the chicken.
  • Creaminess: Blend part of the soup for added thickness and richness if desired.
  • Dietary Adjustments: Substitute coconut milk for cream for a dairy-free option and check for gluten-free ingredients if needed.
  • Serving Suggestions: Enhance the soup with garnishes like cilantro, avocado, lime, or cheese.
  • Storage: Store the soup in the fridge for up to 5 days or freeze for up to 3 months, cooling it first.
  • Reheating: Reheat gently, avoiding boiling, to maintain the soup’s texture and taste.
  • Prep Time: 20 minutes
  • Cook Time: 40minutes
  • Category: soup
  • Cuisine: Mexican


  • Serving Size: 1 bowl
  • Calories: 350 Calories
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 75 mg