Mexican Chicken and Corn Soup

Mexican Chicken and Corn Soup
My friend Betsey Reid made this delicious, beautiful and super easy Mexican soup. You blend or puree half of the corn and the bell pepper to give it a thicker texture, then stir in the remaining corn, the chicken and other ingredients to add some chunky, delicious bites to the soup. This is a delicious and easy soup that your kids will like! Betsey is a busy mom with 3 active and hungry boys and says they all really love this soup. We like to serve it with our Green Chile Cheese Bread, YUM!

Serves: 6 cups
Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Easy


2 1/2 cups corn, frozen white kernels
1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/2 pepper(s), bell, red, yellow, or green
1 can (4 ounces) green chilies, mild in can already chopped
2 tablespoons butter
1 teaspoon garlic, bottled minced
1 teaspoon oregano, dried leaves
1/4 teaspoon black pepper, ground
2 cups milk, I use 2% fat
1 cup rotisserie chicken or precooked chicken, skin removed
2 tomatoes, medium, chopped
1 cup cheese, cheddar or jack, shredded
2 tablespoons cilantro or parsley, fresh, optional

Preparation: In a blender or food processor blend 1 cup of the corn, the bell pepper and all of the chicken broth until fairly smooth. In a large saucepan, mix the corn puree, green chilies, butter, garlic, oregano and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the milk, chicken and tomatoes and heat through. Remove from heat and stir in the cheese until melted. Garnish with snipped cilantro or parsley (or green onions).

Nutrition: Per Serving About: 280 calories, 13 g fat, 7 g saturated fat, 0 g trans fat, 18 g protein, 26 g carbohydrates, 4 g dietary fiber, 380 mg sodium

Click Here to Print Recipe

You may also like the following recipes:

Bacon Cheddar Corn Muffins

Bacon Cheddar Corn Muffins

9 Responses to “Mexican Chicken and Corn Soup”

  1. Oh my goodness that soup looks incredible. I’ve been craving a good homemade soup and thanks to you, I now have a tasty recipe! The green chili cheese bread sounds sooo delicious too. :) I can’t wait to try both recipes out. Thanks so much!

  2. RavieNomNoms10/09/29 19:59


  3. chrisadmin10/09/29 20:00

    Thanks Lindsey. I have to checkout Gingerbread Bagels and see what’s new with you!

  4. chrisadmin10/09/29 20:18

    Thanks, will have to check out your recent posts, whats good?

  5. Tiffany10/09/29 20:28

    Wow, this soup sounds awesome! I love all your easy and “simple” dishes, I’m saving one this for sure, thank you for sharing!

  6. Foodieforager10/09/29 21:00

    This looks really tasty and easy! Perfect for a busy day.

  7. chrisadmin10/09/29 22:47

    Love your blog…..and your tag line! Those Stuffed Chilis are making me HUNGRY!

  8. mummy's kitchen10/09/30 09:57

    This soup looks delicious and the look of your bacon and Cheddar corn muffins are making me very hungry.

  9. Thomas Andrew10/10/06 02:19

    I know I am going to love this soup! Plus, the cold weather is already here, so I’m ready to start making some soups again.