This Mexican Chicken-Corn Soup is basically a chowder that has Mexican flavors added in the form of chilies and spices. Our family finds it a nice flavor change from the normal corn chowder.
This is a great recipe for using leftovers or pantry items as well as fresh. I will either use frozen corn from last year’s harvest, (as well as chopped, frozen jalapenos), or use fresh from-the-garden. It’s good either way.
It also works well with chopped, cooked chicken leftover from another meal, although you can use raw cut-up chicken breasts as well as a couple cloves of chopped garlic, a chopped onion and grated cheese.
Not pictured is the sweet red peppers that I was out of- but you know I never want to run to the store for an ingredient because of our cottage mentality “of making do or doing without” don’t you?
This is a quick and easy soup. Start by heating up some oil in a soup pot and then adding the onions, garlic, peppers, and cumin. If using raw chicken, it should be added at this point, too. Saute vegetables (and chicken, if using) for 5-7 minutes, until lightly browned. Then sprinkle with 1-2 tablespoons flour and cook another couple of minutes.
Add chicken stock and corn and if using leftover chicken, add it too. Bring to a boil over high heat and then reduce heat and simmer about 15 minutes. Season with salt and pepper and add about a cup of milk or cream to make it more creamy and “chowdery” – though it’s optional and you can use all broth if you’d prefer.
Sprinkle each serving with shredded cheese – it really makes the soup. I like to serve this with easy oven-baked tortilla “chips” I make by cutting corn tortillas in sixths, spraying with oil (from my “Mr. Misto”) and seasoning with salt and spices. Update: See full recipe for 10 Minute Baked Tortilla Chips here!
Note: Even with the jalapenos, it’s not very spicy, which is great for our kids, but my husband and I like it a bit more spicy, so we add some hot sauce at the table. If I were making it just for us, I’d up the amount of jalapenos.PRINT
Mexican Chicken-Corn Soup
- 2 cups cooked, chopped chicken (or 1 lb. of boneless chicken breasts, cubed)
- 1 onion, chopped
- 1 jalapeno chili, chopped
- 1 cup red bell pepper
- 2 cloves garlic, chopped
- 1 tsp. ground cumin
- 2 TB vegetable oil
- 2 TB flour
- 1 cup milk
- 3 cups chicken broth (or all broth if you’d prefer)
- 2 cups frozen corn
- salt and pepper to taste
- 1 to 1-1/2 cups shredded cheese: jack or cheddar or a mix
- Heat the oil in a soup pot and add the onion, peppers, garlic and cumin (add the raw chicken now if using). Saute until lightly browned, about 5-7 minutes.
- Sprinkle with flour and cook another couple of minutes.
- Stir in chicken stock, corn, and cooked chicken (if using). Heat to a boiling, then reduce heat and simmer about 15 minutes (stir in milk now, if using).
- Season with salt and pepper to taste.
- Serve topped with shredded cheese.
Makes 4-6 servings