Mexican Chicken and Corn Soup

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


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


  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.