Mexican Chicken Corn Soup

This Delicious Mexican Soup is filled with chicken, corn, tomatoes, cheese, & lots of seasonings! It’s full of Flavor and Made in 20 Minutes!

This flavorful soup is almost like a combination of White Chicken Chili and Chicken Taco Soup. It’s one of our favorite 30 minute meals for a busy night.

Mexican Corn Soup in a bowl

Delicious mexican Corn Soup

There are so many varieties of soups—Italian Soups, American Soups, and Mexican Soups! This recipe is Mexican style, with lots of bold spices and flavors. It’s Mexican Chicken Corn Soup.

You wouldn’t think that ingredients as simple as chicken and corn could produce such a delicious final product, but let me tell you, this soup is for sure a keeper.

With chicken, corn, tomatoes, and heavy cream, it’s just creamy and filling enough without being overwhelming.

Best of all, it’s made in less than 30 minutes, which is perfect for busy weeknights when I need to throw dinner together STAT!

Shredded chicken for chicken corn soup recipe

How to Make It

As if this recipe couldn’t get any better… It does! Here’s why: it only takes like 25 MINUTES to make! Maybe even less. Seriously!

BOIL. Add butter and garlic to a large pot. Simmer for a few minutes, then add chicken stock, tomatoes, corn and all the spices. Bring to a boil.

SIMMER. Reduce to a low simmer. Add your cooked and cubed chicken, and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.

SERVE. Serve into bowls and sprinkle cheese on top. ENJOY!

Other Cooking Methods

Crock pot: Good news fellow cooks, this recipe can also be made in a crock pot. I love crock pot meals so that I can save a little time on a busy day and still be able to serve a warm homemade meal. To make this in the crock pot you’ll want to:

  1. Brown the butter and garlic and put into the crock pot. 
  2. Add the stock, tomatoes, corn, all spices and chicken cubes.  
  3. Cook on low heat for 2-3 hours or high heat for 4-5 hours.  If the chicken is raw you’ll have to increase the cooking time to low heat for 3-4 hours or high heat for 6-8 hours. 
  4. Do not add the heavy cream until there is about 30 minutes left in the cooking time.   

Instant pot: If you love using the Instant pot you’ll definitely want to try using it to make this osup. I do only recommend doing so if your chicken is raw or frozen. Otherwise it’s just as easy and quick to make it on the stove top with precooked chicken. 

  1. Saute the garlic using the saute button. 
  2. Then, you’ll just throw in the remaining ingredients, except for the heavy cream,  into the pot.
  3. Cover, press the soup button and set the timer. The times will vary depending on if the chicken is raw or frozen. Refer to your instant pots user manual for times. 
  4. Once it’s done remove the lid and add the cream, stir and serve.
Mexican Chicken Corn Soup in a bowl with a spoon

Additional Tips

  • You can find a great post on how to cook chicken to be used in recipes. Just cube the chicken instead of shred it. You can also use rotisserie chicken
  • Add spice: You can increase the amount of cumin, or add chipotle peppers, crushed red peppers, green chiles, or some hot sauce. 
  • Fresh corn vs. Creamed corn: You can use canned corn or fresh corn! If you want to use canned corn you should drain the excess liquid. Cremated corn is great for thicker soup.

Place leftovers in an airtight container. STORE it in the fridge for 3-4 days or FREEZE for 2-3 months.

If you’re short on time or have a small amount you can REHEAT in the microwave in 30 second increments, stirring in between, until warm. If you have the time or have a large amount I recommend reheating on the stovetop or in a crock pot stirring occasionally until warm.

For more mexican soup recipes be sure to check out:

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Mexican Corn Soup Recipe

5 from 2 votes
Delicious Mexican Chicken and Corn Soup filled with chicken, corn, tomatoes, cheese, & lots of seasonings! This Chicken Corn Soup recipe is so simple and can be made in 20 minutes!
Course Main Course, Soup
Cuisine Mexican
Cook Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 255 kcal
Author Lil’ Luna

Ingredients

  • 2 tsp butter
  • 2 tsp minced garlic
  • 6 c chicken broth
  • 10 oz can tomatoes with green chiles
  • 3-4 c frozen corn
  • 3-4 tsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ¼ tsp paprika
  • ¼ tsp ground pepper
  • ¼ tsp cayenne pepper
  • 3 c chicken cooked, chopped
  • ¾ c heavy cream
  • colby jack cheese

Instructions
 

  • Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil.
  • Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.
  • Serve into bowls and sprinkle cheese on top. ENJOY!

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Recipe adapted from HERE

ENJOY!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. We love soup too! These look delicious and I can’t wait to add these to our soup repertoire.

  2. Looks delicious!! I’ve printed it to I can add it to my recipe book and of course pinned as well. I’m glad, well not glad, but you know, that the weather isn’t only hot here in Florida, because ugh! It’s November, we shouldn’t still be wearing shorts, lol! Thanks for sharing your awesome recipe 🙂

    1. Oh, I know!! It was a little cool here today in TX, but who knows if it will stay that way. Keeping my fingers crossed that it does. 🙂

  3. Looks delicious! We just moved here to Houston. I am wondering the same thing! Thankfully the past couple of days have been cooler & I cannot express how wonderful it is. Enjoy the cooler weather.

  4. I’m curious how many servings? And if this makes quite a bit have you ever frozen half for another meal? I really want to make this but with a family of 3 and a half I don’t want to eat leftovers for a week LOL, and I really don’t want to cut recipe in half if I can freeze it, because for my no cook Tuesday’s this would be perfect to pull out and thaw and re-heat during the winter.

  5. Looks great! One question…The recipe calls for 3-4 CUPS of corn. Is that the correct amount? It seems like a lot to me. I will still make it regardless 😉

  6. I don’t often enough comment on recipes I find online, but I had to thank you for this recipe and say how much my family enjoyed it! I did use half the salt and half the cayenne which made it just the perfect amount of heat for us. I also added a few shakes of dried cilantro. Otherwise I followed the recipe as is. Even my 6 year old drank the leftover broth from his bowl and expressed how much he loved the soup! I will definitely be keeping this recipe and making it often! Thank you!

  7. Have made this soup a lot…absolutely delicious!
    I don’t often have cooked chook in my fridge, so I coat 2 free range chicken breasts in salt and pepper then shallow fry them in olive oil. There’s my healthy chicken and I use fresh organic corn. Don’t want that GMO rubbish! I’m going to try slow cooking it this time round, and it’s winter way way down south, so I think it will hit the spot for dinner tonight. Thanks for your great recipe ????
    Queensland, Australia.

    1. Sounds perfect!! I hope you like it, as much as we do!! Thank you so much for stopping by!!