Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Chicken Corn Soup Recipe Has Creamy Mexican-Inspired Vibes
The idea for this chicken corn soup actually came from my creamy chicken soup. I wanted to try that same blended veggie method in a totally different flavor profile, and this was the perfect place to start. It’s a little sweet, a little smoky, and just creamy enough without feeling too heavy. If you’re looking for a new cozy favorite, here’s why this chicken corn soup recipe is worth adding to your healthy soup rotation:
- Sweet corn flavor in every bite – I blend half the corn to make the broth creamy and smooth, then stir in the rest so you still get those juicy pops of kernels throughout.
- Mexican-inspired flavor – Many chicken corn soup recipes I’ve seen have an Asian vibe (similar to egg drop soup), but for mine I decided to lean into my favorite cuisine, Mexican. This isn’t anything authentic, but the combination of chicken, corn, green chilies, and cilantro turned out perfect. It’s mild though, so see my tips below for a stronger flavor.
- Light and creamy, not heavy – If you like my creamy chicken florentine or marry me chicken soup, you’ll love this one, too.
- 30 minutes in one pot – I first made this chicken and corn soup on a busy weeknight, and that’s definitely where it’s going from now on. And if you double the serving size to 2 cups, it can easily be a (high protein!) meal all by itself.
If you’re craving something cozy, a little sweet, and super easy, this one’s a keeper. Grab a pot and make this chicken corn soup with me!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken corn soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I went with boneless skinless chicken thighs, but chicken breasts or even some leftover rotisserie chicken works.
- Canned Corn – Fresh corn will work too, but in my opinion isn’t worth the effort for a soup. The fresh equivalent is about 4 ears of corn, or 2 cups of kernels off the cob.
- Veggies – I added diced red bell pepper and canned green chilies for a touch of sweetness and a little mellow heat. You could toss in some spinach, carrots, or even diced zucchini if you want to sneak in more vegetables.
- Aromatics – An onion and garlic for flavor. Feel free to use any color onion you’ve got (red, white, or yellow), or even take a shortcut with 2 teaspoons of jarred garlic.
- Chicken Broth – I love when I have a batch of homemade chicken broth in the fridge, but this reduced sodium store-bought one is pretty great, too. You can even use bone broth if you want a little extra nutrition.
- Heavy Cream – Just a splash at the end gives the chicken corn soup a smooth, creamy finish. Feel free to use half and half, or even full-fat coconut milk if you want it dairy-free.
- Olive Oil – I used this for sautéing. Avocado oil works just as well.
- Sea Salt & Black Pepper – If you prefer milder heat, swap the black pepper for white pepper, or if you want it more spicy, add a dash of crushed red pepper flakes.
How To Make Chicken Corn Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend half the corn. Add it to a blender or food processor, and blend until smooth. Set it aside because we’ll use it to give the soup a creamy texture later, but I like to have it ready to go.
- Sauté the aromatics. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper, and cook until they’re soft and starting to brown. Stir in the garlic and cook until it smells fragrant.
- Cook the base. Pour in the blended corn, the rest of the whole corn, green chilies, chicken broth, salt, and pepper. Nestle in the chicken and bring everything to a gentle boil, then reduce the heat and let it simmer until the chicken is cooked through and tender.
- Shred the chicken. Transfer it to a bowl and shred.
- Finishing touches. Add the shredded chicken back to the pot and stir in the cream. Taste and adjust the seasoning if needed.
Don’t forget to top your chicken corn soup with toppings — I like shredded cheddar, avocado, and a touch of fresh cilantro. Fresh salsa or even homemade guacamole is amazing, too!
My Recipe Tips
- Don’t forget to rinse the corn. Canned corn can taste a little too salty or metallic straight from the can. A quick rinse under cool water freshens it up and makes the flavor cleaner.
- You can cook this chicken corn soup recipe in any pot, but I prefer a Dutch oven. This is the one I used (in white) because it holds heat really well, cooks evenly, and keeps the soup warm even after I turn off the stove.
- Dark meat turns out more tender when it reaches at least 170 degrees F. If you used breasts, make sure it reaches 165 degrees F. I always use this instant read thermometer to make sure it’s ready before shredding.
- A hand mixer is the fastest way to shred the chicken. You can just use two forks and that’s what I did this time, but my favorite hand mixer does it in seconds.
- The simmer time and temp will affect the thickness of the soup. The longer you simmer, the thicker it gets, so if it seems too thin by the time the chicken is done, cook it for longer.
- The flavor of this chicken corn soup is mild, which is perfect for families with kids. Mine loved it. If you want a stronger Mexican flavor, add some taco or fajita seasoning, and maybe a splash of lime juice.
Chicken Corn Soup (Mexican-Inspired Recipe)
My chicken corn soup recipe is creamy and cozy, with Mexican-inspired flavor. Easy to make in just 30 minutes and one pot!
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Chicken Corn Soup:
Optional Toppings:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Add half of the corn (1 can drained and rinsed) to a small blender or food processor. Blend until smooth. Set aside.
-
In a large Dutch oven or pot, heat the olive oil over medium heat, until shimmering. Add the onions and bell peppers, and saute for about 5-8 minutes, until soft and starting to brown.
-
Add the garlic and saute for about 1 minute, until fragrant.
-
Stir in the blended corn, remaining whole corn kernels (from the second can), green chilies, chicken broth, salt, and pepper. Add the chicken thighs. Increase the heat to bring to a boil, then reduce the heat and simmer for about 20 minutes, until the chicken is cooked through.
-
Remove the chicken to a bowl and shred with two forks. Return to the pot..
-
Stir in the cream. Adjust salt and pepper to taste if needed.
-
Serve the chicken corn soup with toppings, like shredded cheddar cheese, diced or sliced avocado, and/or fresh cilantro.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and my favorite time-saving shortcuts.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: This soup reheats really well, so you can make it in advance and warm it up later. I actually think it tastes even better after sitting overnight.
- Reheat: Warm it on the stove over medium heat, giving it a stir now and then, until warm.
- Freeze: Let the soup cool completely, then freeze it in containers, zip lock bags, or cube trays like this (my favorite) for up to 3 months. Thaw in the fridge overnight before reheating.
- Note on nutrition info: I didn’t include the optional toppings, as this depends on how much you add. This 1-cup serving size is ideal for a starter; double it for a meal!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Chicken Corn Soup
2 Comments
DeAnn
0I made this delicious soup for supper this evening. I made a few changes out of necessity. It has been a busy day, traveling to a doctor’s appointment and arriving home late on a stormy evening. I needed an idea that would come together quickly. I was short a few items, but with a couple of small changes, dinner was served in about thirty minutes. I did not have chicken thighs thawed, so I used 24 ounces of canned chicken breast meat in broth. I did not have the red bell pepper or the green chillis on hand, so I added a can of Rotel tomatoes and chili peppers. I also added two cups of strong cheddar cheese and some fresh dill. I served it topped with sour cream, salsa, and crushed tortilla chips. The soup was hot, filling, and a comforting end to a very hectic day. Thank you, Maya, for all your wonderful recipes.
Wholesome Yum D
0That sounds like such a smart way to pull dinner together on a hectic day, DeAnn. I love hearing how you made it work with what you had!