Best 2 Mexican Chicken And Corn Soup Recipes

Mexican chicken and corn soup is a hearty and flavorful soup that is perfect for a quick and easy meal. It is made with chicken, corn, tomatoes, onions, and spices. The soup is typically served with tortillas or chips, and can be garnished with sour cream, avocado, or cilantro. This soup is a great way to warm up on a cold day, and it is also a healthy and affordable option for a family meal. In this article, we will provide you with a step-by-step guide on how to make the best Mexican chicken and corn soup. We will also provide you with tips on how to customize the soup to your own taste preferences. So, gather your ingredients and get ready to make a delicious and satisfying meal!

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHICKEN AND CORN SOUP

Mexican Chicken and Corn Soup image

This tomato-based soup is flavored with traditional Mexican spices.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups low-sodium chicken broth
One 4-ounce can chopped green chilies
1 1/2 cups frozen corn kernels
1/2 teaspoon dried oregano
4 canned whole peeled tomatoes, roughly chopped
1 cup cooked and shredded chicken
1/4 cup chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Kosher salt and freshly ground black pepper
Sour cream and/or pickled jalapenos for topping

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.

MEXICAN CHICKEN AND CORN SOUP (POZOLILLO VERDE)

Mexican Chicken and Corn Soup (Pozolillo Verde) image

A whole chicken and fresh corn kernels are cooked in a green chicken broth seasoned with chiles, tomatillos, and avocado. Known in Mexico as pozolillo, this soup is considered a quick and easy version of pozole. Garnish with lettuce and serve with lime wedges and tostadas if you like. [Recipe originally submitted to Allrecipes.com.mx]

Provided by GabrielPadilla

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 12

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
2 quarts chicken stock
1 small head garlic
salt to taste
10 large fresh tomatillos, husks removed
2 small avocados, peeled and pitted
1 ½ cups chopped fresh cilantro
1 cup water
¼ head romaine lettuce, chopped
2 poblano chiles, seeded and deveined
2 serrano peppers
6 cups white corn kernels

Steps:

Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.
Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.
Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 26.9 g, Cholesterol 40.8 mg, Fat 28.5 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 7.1 g, Sodium 619.9 mg, Sugar 6.9 g

Tips:

For a more flavorful broth, use homemade chicken stock or broth instead of water.
If you don't have fresh corn on the cob, you can use frozen or canned corn kernels.
Add a teaspoon of chili powder or cumin to the soup for a spicy kick.
Garnish the soup with chopped cilantro, sour cream, and crumbled queso fresco before serving.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Mexican chicken and corn soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please the whole family. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!