Recipe courtesy of Food Network Kitchen

Mexican Chicken and Corn Soup

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This tomato-based soup is flavored with traditional Mexican spices.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4
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  1. 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.
  2. 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.

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