Mexican Corn Chicken Soup

Mexican Corn Chicken Soup

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Mexican Corn Chicken Soup

Introduction

Mexican Corn Chicken Soup is a warm and hearty meal that it’s perfect for those chilly nights or busy days. It’s packed with flavors and nutrients, making it a delightful choice for everyone in the family.

Why Make This Recipe

This soup is not only delicious but also so easy to make. You can prepare it in under 30 minutes, making it great for weeknight dinners. Plus, it’s a fantastic way to use up leftovers like cooked chicken. Your family will love the colorful veggies and the yummy spices!

How to Make Mexican Corn Chicken Soup

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 everything until it’s softened. Next, stir in the ground cumin and chili powder, cooking for just 1 minute to bring out the flavors. Now, pour in the chicken broth and add the corn, black beans, diced tomatoes, and shredded chicken. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes. Don’t forget to season it with salt and pepper to taste. Serve your tasty soup with fresh cilantro and a squeeze of lime for extra zest!

How to Serve Mexican Corn Chicken Soup

Serve your Mexican Corn Chicken Soup hot in a bowl. It’s perfect with some crusty bread or tortilla chips on the side. Garnish with fresh cilantro and lime wedges for that extra flavor!

How to Store Mexican Corn Chicken Soup

If you have leftovers, let the soup cool down completely. Transfer it to an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating.

Tips to Make Mexican Corn Chicken Soup

  1. You can use any leftover cooked chicken, like rotisserie chicken, to save time.
  2. Adjust the spice level by adding more or less jalapeño or chili powder, based on your preference.
  3. For extra creaminess, stir in a dollop of sour cream before serving.

Variation

Feel free to add more veggies like zucchini or spinach to boost the nutrition. You can also use quinoa instead of chicken for a vegetarian option.

FAQs

1. Can I use frozen corn instead of canned?
Yes, frozen corn works perfectly in this recipe! Just add it directly to the pot.

2. Is this soup gluten-free?
Yes, all the ingredients are gluten-free as long as you use gluten-free chicken broth.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat when ready to eat.