Mexican Corn and Chicken Soup
Make this Mexican corn and chicken soup on a fall Sunday afternoon and you will have hearty lunches for the whole week to come. This recipe is high in protein, full of fiber, and gluten-free.
Fall is 100% my favorite time of year. Not only because I love the weather and all of the clothing choices that go along with it, but because it is the best time for seasonal produce. September is the month when all of the summer vegetables are in their final stages, and all of the hearty fall vegetables are beginning to crop up, including corn. Corn is delicious on its own, slathered in butter and a sprinkle of sea salt, but it also works incredibly well in hearty dishes like soups and stews, which is exactly why I decided to whip together this Mexican corn and chicken soup!
Although often considered a vegetable, corn is actually a grain. (I know, mind blown right?!) Yup, corn is a grain just like rice, oats, and rye. From a dietary standpoint, corn is a source of complex carbohydrates, providing a large amount of starch, and is a naturally gluten-free grain. Eaten in reasonable amounts, and paired with a source of protein (like the chicken in this soup) it is perfectly acceptable in a healthy diet and works well in any fall dish.
More Healthy Chicken Soup Recipes:
This Mexican corn and chicken soup is a great way to use up all of that end of summer corn. Plus, it freezes really well so you can make a big batch and have meals ready for weeks to come.
- 2 tablespoons butter
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cloves garlic, minced
- 2 tomatoes, seeded and diced
- 3 cups corn kernels (about 3 ears cut)
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea alt
- 2 chicken breasts
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- In a large pot on medium-high heat, melt the butter. Add onion, green bell pepper, and garlic and allow to cook 4-5 minutes until onions are translucent.
- Add corn, diced tomatoes, chili powder, cumin, and sea salt and cook for another 1 minute until fragrant.
- Pour in broth and give it a good stir to ensure everything is well combined. Then add chicken breasts into the pot, ensuring they are submerged in the broth, reduce heat to a simmer, and cook for 20 minutes.
- After 20 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into fine strips or bite-size pieces, set aside.
- Using a measuring cup, remove 2 cups of the soup from the pot and add it to a blender. Give it a quick blend and then return it to the pot. (This will help to thicken the overall texture of the soup. You could also use an immersion blender and just give the soup a quick pulse, being careful not to blend it all.)
- Return the shredded chicken to the pot and allow to simmer for an additional 10 minutes.
- Once complete, add heavy cream to the pot and cook on low for a final 5 minutes. Season with salt and pepper to taste.
- This Mexican corn and chicken soup can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.
- Serving Size: 1 serving
- Calories: 335 calories
- Sugar: 13 grams
- Fat: 15 grams
- Carbohydrates: 31 grams
- Fiber: 5 grams
- Protein: 23 grams
Keywords: chicken, corn, tomato, cream, chicken broth, healthy