Mexican Chicken Corn Chipotle Soup
Indulge in the bold and comforting flavors of Mexican cuisine with this hearty Mexican Chicken Corn Chipotle Soup. Brimming with tender shredded chicken, sweet bursts of corn, smoky chipotle peppers in adobo sauce, and a medley of classic spices like cumin and chili powder, this soup is a perfect balance of savory heat and zesty brightness. Simmered to perfection in a flavorful chicken broth and finished with a squeeze of fresh lime juice, this dish is a one-pot wonder that’s as easy to prepare as it is delicious. Garnish with crunchy tortilla chips, creamy sour cream, and melted cheddar or Mexican blend cheese for the ultimate cozy meal. Ready in just under an hour, this recipe serves six and is ideal for a satisfying weeknight dinner or a lively taco night centerpiece. Perfect for fans of Tex-Mex soups, chipotle recipes, and easy chicken-filled comfort foods!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 14 oz canned diced tomatoes
- 2 tablespoons canned chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups frozen corn kernels
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 cup tortilla chips, crushed
- 0.25 cup sour cream (optional, for garnish)
- 0.5 cup shredded cheddar or Mexican blend cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth.
Add the diced tomatoes, chipotle peppers, ground cumin, chili powder, salt, and black pepper.
Stir everything together and bring the soup to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot along with the frozen corn.
Stir and let the soup simmer for an additional 5 minutes, until the corn is heated through.
Taste and adjust the seasoning if necessary.
Stir in the fresh lime juice and optional chopped cilantro just before serving.
Ladle the soup into bowls and garnish with crushed tortilla chips, a dollop of sour cream, and shredded cheese, if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
