Sweet Corn and Chicken Soup

Sweet Corn and Chicken Soup comes together in one pot and takes just 30 minutes to make with corn, rotisserie chicken and a smoky, spicy flavor!

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 471kcal

Heat the oil over medium heat in a Dutch oven.
Sauté the onion and garlic until softened and starting to brown.
Add the frozen corn and chilies and cook 2-3 minutes.
Add the creamed corn, stock, paprika, pepper, salt and cumin and simmer for 10 minutes.
Add the cream and chicken and simmer another 5 minutes. Adjust salt to taste if necessary.
Serve with crumbled cotija cheese and fresh cilantro.

If you want this soup a little thicker, use an immersion blender to blend some of the corn before adding the chicken.
If you prefer a thinner soup, just add more chicken broth.
After you add the cream and let the soup simmer, make sure it doesn’t come to a boil as the cream may start to curdle.
To make this soup a little lighter, substitute the heavy cream for half and half.
To reduce the spicy flavor, use less green chilies.
If you want it spicier, add some diced jalapeños.
Feel free to add black beans and other veggies like diced tomatoes and red peppers.
Instead of store-bought rotisserie chicken, feel free to cook your own chicken like this sous vide whole chicken or sous vide chicken thighs.