Mexican Corn & Chicken Soup

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minute
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: Mexican
  • Diet: Gluten Free


  • 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


  1. 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.
  2. Add corn, diced tomatoes, chili powder, cumin, and sea salt and cook for another 1 minute until fragrant.
  3. 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.
  4. 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.
  5. 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.)
  6. Return the shredded chicken to the pot and allow to simmer for an additional 10 minutes.
  7. Once complete, add heavy cream to the pot and cook on low for a final 5 minutes. Season with salt and pepper to taste.
  8. 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.


Keywords: chicken, corn, tomato, cream, chicken broth, healthy

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