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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.

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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 high heat for 2-3 hours or low heat for 4-5 hours. If the chicken is raw you’ll have to increase the cooking time to high heat for 3-4 hours or low 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:

4.97 from 26 votes

Mexican Corn Soup Recipe

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!
Servings: 8
Cook: 25 minutes
Total: 25 minutes

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
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 1/4 tsp cayenne pepper
  • 3 c chicken cooked, chopped
  • 3/4 c heavy whipping 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!

Nutrition

Calories: 255kcal, Carbohydrates: 17g, Protein: 11g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 65mg, Sodium: 1571mg, Potassium: 490mg, Fiber: 2g, Vitamin A: 520IU, Vitamin C: 21.1mg, Calcium: 49mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from HERE

ENJOY!

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.97 from 26 votes (11 ratings without comment)

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Recipe Rating




41 Comments

  1. Katie Kinnaird says:

    5 stars
    Great flavor, healthy and easy!

  2. Kristen Lynn Patterson says:

    5 stars
    Loved this soup!! Upset that my husband cut the recipe in half for our family of three.

  3. Paula says:

    5 stars
    I loved all the flavors in this delicious soup and my husband loved that it had corn in it! Definitely making this again!

    1. Lil'Luna Team says:

      Yay!! It’s a win win when both spouses agree on a dish, right? 🙂 Thanks for giving the recipe a try. Glad to hear you enjoyed it!

  4. Katee says:

    5 stars
    I made this without the cream and cheese-it had the perfect blend of heat,salt and heartiness. Perfect for cool weather dinner and for sharing.

    1. Lil'Luna Team says:

      Awesome! I’m glad you enjoyed the soup!!

  5. Kristi says:

    5 stars
    The soup was easy to make and uses ingredients I keep in hand. It came together quickly and was very good.

    1. Lauren says:

      Looks delicious How! How big is a serving?

      1. Lil'Luna Team says:

        I’d say about 1 cup.

      2. Ruth says:

        Can you freeze the soup with corn but omit the cream?

      3. Lil'Luna Team says:

        I’m sure you could! I haven’t ever tried. You’ll have to let us know how it turns out if you do.

  6. Barb says:

    4 stars
    This recipe sounds delish but part of the directions are wrong with the timing of the crockpot

    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.

    The low/high should be reversed

    1. Lil'Luna Team says:

      Thank you for catching that! We’ll work on updating it. Thanks so much!

  7. Natalie says:

    5 stars
    Hearty & filling & so delicious!! Made this a couple weeks ago & my family loved it!

  8. Katie says:

    5 stars
    A good soup is always one of my go tos. I love the addition of corn in this!

  9. Amy L Huntley says:

    5 stars
    Soups are a favorite on mine. So simple to throw together! We did not have leftovers with this yummy soup recipe. I loved the spicy flavors. It was not too hot though, it was just the right amount of heat.

  10. Amy L Huntley says:

    5 stars
    I am a huge soup fan. They are so simple to throw together and everyone seems to enjoy them. This recipe is a keeper for sure. It was my first time making it and there was no leftovers! That’s just how yummy it was!

  11. Allyssa says:

    5 stars
    Very delicious! Thanks a lot for this chicken and corn recipe! Loved it!

  12. Joy says:

    5 stars
    What a fantastic & flavorful soup!! It uses all my pantry staples, which makes it nice when I need something to make!

  13. Olivia says:

    5 stars
    I can eat soup all year round. This soup is a favorite. Easy to prepare and full of flavor.

    1. Lil'Luna Team says:

      I can too! 😉 Glad you enjoyed the soup!

  14. Alexis says:

    5 stars
    Delicious! My 20 month old couldn’t get enough of it and ate it for 3 days!

    1. Kristyn Merkley says:

      Yay!! I love that! Thank you so much for sharing that!

  15. Ana Maria says:

    5 stars
    Spectacular soup

  16. Rebecca says:

    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. Kristyn Merkley says:

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

  17. Michelle M says:

    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!

  18. Rebecca+Cooper says:

    Pinning this for when Fall comes to Arizona! Sounds delicious! 🙂

  19. Sarah says:

    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 😉

  20. Amy@theidearoom says:

    Love a good soup recipe! Making this! Pinned!

  21. jennifer+@+Tatertots+&+Jello says:

    Looks amazing! I think I could eat soup every single day. Pinned!

    xoxo

  22. Angie Fonseca says:

    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.

  23. Stephanie says:

    This looks really delicious!

    1. Lil' Luna says:

      Thank you, Stephanie!! 😀

  24. Amy says:

    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.

  25. Molly says:

    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. Lil' Luna says:

      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. 🙂

  26. Wendy | Around My Family Table says:

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

    1. Lil' Luna says:

      Thanks, Wendy!!