Scale

1 lb boneless skinless chicken breasts, diced

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and black pepper, to taste

For the soup:

4 cups chicken broth

2 cups corn kernels (fresh, frozen, or canned)

1 (10 oz) can Rotel tomatoes, drained

1/2 cup heavy cream

1/2 cup shredded cheddar or Monterey Jack cheese

Optional toppings:

Fresh cilantro

Avocado

Tortilla strips

Lime wedges

1. Heat olive oil in a large pot over medium heat.

2. Add chicken, season with salt and pepper, and cook until lightly golden.

3. Add onion and sauté until softened.

4. Stir in garlic, cumin, chili powder, and smoked paprika until fragrant.

5. Pour in chicken broth and bring to a simmer.

6. Add corn and Rotel tomatoes.

7. Simmer for 15–20 minutes until chicken is cooked through.

8. Reduce heat and stir in heavy cream and shredded cheese until melted.

9. Taste and adjust seasoning.

10. Serve hot with desired toppings.

• Use rotisserie chicken for a faster version.

• Add jalapeños for extra heat.

• Leftovers reheat beautifully.

Keywords: mexican corn chicken soup, creamy chicken corn soup, easy mexican soup