Here’s something to warm you up—Spicy Chicken and Corn Soup! This bowl of goodness is rich, slightly smoky, and has just the right amount of heat to make things interesting. Perfect for chilly nights, sick days, or when you just need a cozy meal with bold flavors. The combination of tender shredded chicken, sweet corn, and a spicy kick makes this soup both comforting and exciting. Plus, it comes together in no time!
Spicy Chicken and Corn Soup
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course, Soup
Cuisine Mexican
- 2 boneless skinless chicken breasts (or thighs for extra tenderness)
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño finely chopped (remove seeds for less heat)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 4 cups chicken broth
- 1 ½ cups corn kernels fresh, frozen, or canned
- 1 cup canned diced tomatoes with green chiles
- 1 tablespoon lime juice
- ½ cup heavy cream optional for a creamier texture
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sliced green onions for garnish
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Cook until softened, about 3-4 minutes.
Add the Spices
Stir in the smoked paprika, cumin, and chili powder, cooking for another minute until fragrant.
Simmer the Soup
Pour in the chicken broth, corn, diced tomatoes with green chiles, and lime juice. Add the chicken breasts whole and bring the soup to a boil.
Shred the Chicken
Reduce heat to a simmer and cook for 15-20 minutes, until the chicken is fully cooked. Remove the chicken, shred it with two forks, and return it to the pot.
Make It Creamy (Optional)
Stir in the heavy cream for a richer texture. Let it simmer for another 5 minutes.
Season and Serve
Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro and green onions.
Pairings
- Serve with warm cornbread or crispy tortilla chips for the perfect crunch.
- A side of avocado slices or a simple green salad balances out the heat.
- If you love spice, a drizzle of hot sauce takes it up a notch!
FAQs
1. Can I use rotisserie chicken?
Absolutely! Just shred about 2 cups of cooked rotisserie chicken and add it in during the last few minutes of simmering.
2. What’s the best type of corn to use?
Frozen, fresh, or canned all work great. If using canned, drain it first. If using fresh, slice it off the cob for extra sweetness.
3. How spicy is this soup?
It has a mild to moderate kick. If you love heat, add another jalapeño or some crushed red pepper flakes. If you prefer it milder, omit the jalapeño.
4. Can I make it dairy-free?
Yes! Just skip the heavy cream or swap it with coconut milk for a different twist.
