Description
Hearty soup with tender chicken, sweet corn, and aromatic Mexican spices in a flavorful broth. Perfect for weeknight dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely diced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups fresh corn kernels
- 1 cup frozen corn kernels
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chiles
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1/2 cup shredded Mexican cheese blend
- 1 avocado, diced
- Tortilla chips for serving
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown for 5-6 minutes.
- 2. Add onion and cook 3-4 minutes until translucent.
- 3. Add garlic, jalapeño, and bell pepper. Cook 2 minutes until fragrant.
- 4. Add cumin, chili powder, paprika, and oregano. Stir for 30 seconds to toast spices.
- 5. Pour in chicken broth, scraping up browned bits from bottom of pot.
- 6. Add both corns, tomatoes, and green chiles. Bring to boil, then simmer 15-20 minutes.
- 7. Remove from heat and stir in lime juice and cilantro.
- 8. Serve topped with sour cream, cheese, and avocado with tortilla chips on the side.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Add fresh toppings after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g