Mexican Corn Chicken Soup is a warm and comforting dish that brings the vibrant flavors of Mexico to your table. This soup is not only delicious but also packed with nutritious ingredients like chicken, beans, and corn. It’s an easy recipe that the whole family will love, and it’s perfect for any occasion, whether it’s a chilly day or a relaxed weekend dinner.
Why Make This Recipe
This soup is a fantastic choice for several reasons. First, it’s very simple and quick to prepare. You can have it on the table in under an hour, making it ideal for busy weeknights when you want a wholesome meal without spending all day in the kitchen. Second, the combination of chicken, black beans, corn, and spices offers a delightful taste that can satisfy even the pickiest eaters. Plus, it’s incredibly filling, so you won’t be left hungry after a bowl. Lastly, it’s a great way to use up leftover chicken and veggies you have in your fridge!
How to Make Mexican Corn Chicken Soup
Making Mexican Corn Chicken Soup is a straightforward process. Here’s how to do it step by step.
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and chopped
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 4 cups chicken broth
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions:
- Start by heating the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, bell pepper, and jalapeño. Sauté these ingredients until they are softened and fragrant, roughly 5-7 minutes.
- Stir in the ground cumin and chili powder. Let them cook for about 1 minute to release their flavors.
- Pour in the chicken broth to deglaze the pot, scraping up any bits stuck to the bottom.
- Add the drained corn, black beans, diced tomatoes, and the cooked shredded chicken to the pot.
- Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- Season with salt and pepper to your taste.
- Serve hot with a sprinkle of fresh cilantro and a squeeze of lime for added zest.
How to Serve Mexican Corn Chicken Soup
To serve Mexican Corn Chicken Soup, ladle it into bowls and garnish with chopped fresh cilantro. Adding a wedge of lime gives a nice touch of flavor, enhancing the dish even more. This soup pairs well with warm tortillas or crusty bread, making your meal even more delightful. You can also set out toppings like sour cream, shredded cheese, or avocado slices for everyone to customize their soup just the way they like it.
How to Store Mexican Corn Chicken Soup
If you have leftovers, you’re in luck! Store any remaining soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it for a longer time, you can freeze it for up to 2-3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat on the stove.
Tips to Make Mexican Corn Chicken Soup
- Use Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken. Just shred the meat and add it to the soup.
- Add More Veggies: Feel free to throw in additional vegetables like zucchini or spinach for extra nutrition.
- Adjust the Spice: If you prefer a milder soup, you can skip the jalapeño or reduce the amount. For more heat, add extra chili powder or a few dashes of hot sauce.
- Make it Creamy: Stir in a bit of cream or sour cream just before serving for a creamier texture.
Variation
You can easily make this soup vegetarian by swapping out the chicken for additional veggies or plant-based proteins like tofu. Just use vegetable broth instead of chicken broth to keep it meat-free. Also, for a heartier version, you could add quinoa or rice for more body.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen corn and beans if you prefer. Just add them to the pot and let them cook until heated through.
2. What if I don’t have cooked chicken?
You can cook chicken in the broth at the beginning. Just boil the chicken for about 20-30 minutes, remove it, shred it, and then continue with the recipe.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors have had time to blend. Just store it in the fridge and reheat when ready to serve.
Enjoy making your Mexican Corn Chicken Soup! It’s a dish that will warm your heart and fill your stomach. Happy cooking!