30 Minute Mexican Chicken Corn Soup
A creamy chicken corn soup flavored with Mexican spices and fresh jalapeños for a refreshing change from regular chowder. Easily made dairy free.
Servings: 6 servings
Calories: 342kcal
Ingredients
- 2 tablespoons oil
- 1 onion chopped
- 1 jalapeño chili chopped, fresh or frozen*
- 1 cup red bell pepper and/or mild green chili peppers** fresh or frozen
- 2 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt to taste (you'll need up to 2 teaspoons of using homemade, unsalted broth)
- 1/2 teaspoon black pepper
- 2 tablespoons flour, or cornstarch or potato starch
- 3 cups chicken broth or 4 cups if you'd prefer all broth and no milk
- 2 cups corn kernels fresh or frozen
- 2 cups cooked chopped chicken (or 1 pound of boneless chicken breasts, cubed)
- 1 cup milk, half-and-half, or coconut milk
Optional Toppings:
- 1 to 1½ cups cheese jack, cheddar, cojita, or queso fresco
- 2 to 3 tablespoons sliced pickled jalapeños
- 1 lime sliced in wedges
Instructions
- Heat the oil over medium high heat in a soup pot. Add the onion, peppers, garlic, cumin, oregano, salt and pepper (you can add raw chicken now if using). Sauté until tender and lightly browned, about 3-5 minutes.
- Sprinkle with flour, if using, and cook another couple of minutes (if using a starch, you'll add it at the end).
- Stir in the chicken stock, corn, and cooked chicken. Heat to a boiling, then reduce heat and simmer 15 minutes.
- Stir in milk or coconut milk if didn't use all broth. If using a starch to thicken now, add 2 tablespoons corn or potato starch to a small bowl, add about 1 tablespoon of COLD water, stir until smooth, and then add to soup after adding milk. Stir a minute or two until thickened and taste for seasoning.
- Serve topped with optional shredded cheese, pickled jalapeños, and lime wedges to squeeze onto the soup bowls.
Notes
*One jalapeno, even with seeds, doesn't make this very spicy - add 2-3 total if you'd like it spicier.
**Use all sweet peppers, half sweet/half green chilies, or all green chili peppers like poblano and anaheim.
Nutrition Note: the nutrition facts were calculated WITH whole milk and cheddar cheese topping.
Nutrition
Serving: 1cup | Calories: 342kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 1142mg | Potassium: 419mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1229IU | Vitamin C: 49mg | Calcium: 283mg | Iron: 2mg
