Craving a comforting yet vibrant soup that bursts with flavor? Look no further than this authentic Mexican Chicken Corn Soup recipe! This isn't your average chicken noodle soup; we're talking a rich and savory broth brimming with tender chicken, sweet corn kernels, and a medley of aromatic spices that will transport your taste buds straight to Mexico. Prepare to be amazed by the depth of flavor achieved with simple, fresh ingredients – a testament to the magic of Mexican cuisine. This recipe is perfect for a cozy weeknight meal or a delightful gathering with friends and family.
Forget complicated instructions and lengthy prep times! This easy-to-follow recipe breaks down the process into simple, manageable steps, making it perfect for both seasoned cooks and culinary novices. Ready to dive into the delicious details and create this incredible soup? Let's get started with the step-by-step guide below.
Tools Needed
- Nutribullet or blender
- Pot or pan
Ingredients
- Chicken broth: 1 cup
- Roasted tomatoes (skin removed)
- Bacon fat
- Canola oil: few drops
- Garlic
- Frozen sweet corn
- Bay leaf
- Salt
- Chicken bouillon
- Shredded chicken (thighs recommended)
- Garlic powder
- Cumin
- Smoked paprika
- Black pepper
- Roasted poblano peppers (optional)
- Mexican oregano
- Cilantro
- Green onion
- Purple onion
- Queso fresco (or your choice of cheese)
- Bacon
- Chili oil (optional)
- Roasted salsa (optional)
Step-by-Step Instructions
Step 1. Prepare the Flavor Base
- Blend one cup of chicken broth with roasted tomatoes (skin removed) in a Nutribullet or blender until smooth.
- In a pot, heat bacon fat (or your preferred oil) over medium heat. Add garlic and cook until fragrant.
- Stir in the tomato and chicken broth blend, then add the remaining chicken broth. Add bay leaf and salt to taste (or chicken bouillon).
Step 2. Cook the Soup
- Add frozen sweet corn and cook for about four minutes until heated through.
- Simmer for six minutes, then taste and adjust seasoning as needed.
- Once the soup is cooked, turn off the heat. Add oregano and stir.
Step 3. Prepare Toppings
- Shred chicken, chop roasted poblano peppers (optional), and prepare cilantro, green onion, purple onion, queso fresco, bacon, and chili oil.
Step 4. Serve and Enjoy
- Add optional roasted poblano peppers.
- Serve the soup and let everyone add their favorite toppings.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Use chicken thighs for richer broth flavor.
- Add cumin for extra flavor; it's highly recommended.
- Use Mexican oregano for a more aromatic and citrusy flavor.
- Feel free to adjust the seasoning to your taste.
- Scrape the bottom of the pot to incorporate any flavorful bits.
Nutrition
- N/A
FAQs
1. Can I use canned corn instead of fresh?
Absolutely! Canned corn works perfectly well in this recipe. Just drain it well before adding it to the pot.
2. How can I make this soup spicier?
Add a pinch or two of your favorite chili powder, cayenne pepper, or a few slices of jalapeño to adjust the spice level to your preference.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This easy and flavorful Mexican Chicken Corn Soup is the perfect comfort food, ready in under an hour. Enjoy the vibrant flavors and satisfying warmth this delicious soup provides, perfect for any occasion. So grab your ingredients and get cooking – your taste buds will thank you!