Ingredients
Scale
- 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
Instructions
- 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!
Notes
- 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
Nutrition
- 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