Mexican Corn and Chicken Soup
A hearty and flavorful soup made with chicken, corn, and spices, perfect for a cozy meal.
Equipment
- large pot
- cutting board
- knife
- ladle
- measuring cups
- measuring spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- Salt and pepper (to taste)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, bell pepper, and carrots. Cook for an additional 3-4 minutes until the vegetables start to soften.
- Add the ground cumin, chili powder, and smoked paprika. Stir well and cook for 1 minute to toast the spices.
- Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Add the shredded chicken, corn, diced tomatoes, and green chilies to the pot. Stir to combine and let it simmer for another 5-7 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
You can add avocado or tortilla strips for extra flavor and texture.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Sodium: 800mg