Aromatic Mexican chicken soup with sweet, charred baby corn makes for a showstopping meal when served with fresh jalapeños and avocado.
Full recipe and amounts can be found in the recipe card below.
- Peppers. Red/green/yellow bell peppers.
- Bay leaf.
- Ground cumin.
- Ground coriander.
- Chilli flakes.
- Canned tomatoes.
- Chicken stock.
- Cooked chicken. Rotisserie chicken or leftover chicken works well.
- Baby corn.
- Salt and pepper.
- Lemon juice.
- To serve: Avocado, cilantro/coriander, lime, jalapeno.
How to make Mexican chicken soup?
- Make the base: Sauté onions, carrots, celery, peppers and garlic until soft and aromatic. Add the remaining vegetables and cook until they start to caramelize slightly around the edge then add the herbs and spices and allow to cook for another minute. Pour in the stock and tomatoes then allow to simmer until all the vegetables are cooked, approximately 20 minutes.
- Char the corn: While the soup cooks, cook the corn. Drizzle olive oil over the baby corn then cook in a hot griddle pan until golden brown and starting to char slightly. Season with salt and set aside.
- Add the chicken and serve: Stir in the shredded cooked chicken and allow to warm through then serve topped with charred baby corn and sliced avocado, coriander/cilantro, jalapenos and lime.
What vegetables can you put in chicken soup?
Soup is a great way to use up any leftover vegetable you have that need using.
- Onion, celery, carrots and garlic are a great base for any soup.
- Potatoes, sweet potatoes or pumpkin
- Broccoli, cauliflower or kale.
What spices are good in chicken soup?
Depending on how spicy you want the soup to be, herbs like thyme, sage, bay leaves, rosemary and parsley work well. Spices like cumin, coriander, paprika and chili powder add warmth and lots of extra flavor.
What to serve with Mexican chicken soup
- Easy crusty bread
- Corn chips.
- Cheese quesadillas.
- Sour cream.
Chicken soup recipes
- Easy healthy chicken broccoli soup
- Chicken noodle soup recipe
- Creamy broccoli chicken gnocchi soup
- Chicken curry soup
Mexican chicken soup with charred baby corn
Aromatic Mexican chicken soup with sweet, charred baby corn makes for a showstopping meal when served with fresh jalapeños and avocado.Print Pin Rate Add to Shopping ListGo to Shopping List
- 1 red onion finely chopped
- 2 carrots peeled and finely chopped
- 1 red pepper de-seeded and finely chopped
- 1 yellow pepper de-seeded and finely chopped
- 250 g (½lb) mushrooms finely chopped (approximately 2 cups)
- 4 garlic cloves crushed
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli flakes
- 400 g (14oz) chopped tomatoes
- 1 teaspoon sugar
- 3 cups chicken stock
- 2 cups cooked chicken shredded
- 10 ears of baby corn char grilled and sliced
- salt & pepper to taste
- lemon juice to taste
for the charred baby corn
- 10 ears baby corn
- 1 tablespoon olive oil
- salt to taste
- sliced avocado
- fresh parsley/coriander
- sliced jalapeños
- chopped spring onion
- Saute the onion and carrot in a splash of oil until soft and fragrant (approximately 10 minutes) then add the peppers and mushrooms and saute for a further 10 minutes.
- Add the garlic and spices and saute for 30 seconds before adding the chopped tomatoes, sugar and stock. Lower the heat and allow to simmer gently for 20 minutes.
- In the meantime, coat the baby corn in the olive oil and grill in a griddle pan until charred all over and cooked through. Slice and add to the soup.
- When the soup has reduced slightly, add the shredded chicken then season with salt, pepper and lemon juice.
- Allow the chicken to warm through then serve topped with the avocado, fresh herbs, jalapeños and spring onion.
Calories: 203kcal | Carbohydrates: 16g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 322mg | Potassium: 673mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4390IU | Vitamin C: 72.2mg | Calcium: 52mg | Iron: 2.3mg
Interesting. But it sounds a bit crowded — I think I’d add more stock. By “baby corn,” do you mean those little canned ones? This would be fabulous served with sour cream on top, to stir into the soup, with diced avocados, sliced jalapeños, diced red onion, and plenty of fresh cilantro on the side. Throw in a bottle of your hot-sauce-of-choice, and fried corn tortilla strips to scatter on top. This is a whole meal in a bowl!
We have fresh baby corn in South Africa. Feel free to use any corn.
One of our favorite recipes and one I make all the time. Two thumbs up!
So glad you like it Caroline!
Made this soup for a soup party I went to over the weekend and it was the first one finished. Really good flavor!
That is so awesome to hear, thanks Chloe!
This was so tasty. The charred baby corn is a revelation!
Truly hope you will continue your beautiful works in the year to come. Happy Holidays !
Mary Ann | The Beach House Kitchen
Such a color and flavored pack bowl of soup Alida! I’m sure Tom and I would both enjoy it. Adding to our soup menu soon!
Thanks Mary Ann! 🙂
Natasha @ Salt and Lavender
This is so gorgeous! I just love the colors 🙂
Thanks Natasha. 🙂
I love the sound of this and I think beans would go in here nicely! Will definitely try this one out….
Oh and I HATE peppers…red, yellow, green…all of them. I’ll decide if I need to cut them so big that I can pick them out or so small that maybe they will cook away. Oi.
I promise promise, if you chop them small they do disintegrate into the sauce and you are left with their sweetness and none of their ugly bitter flavour.
This soup looks amazing! I can’t wait to try it. I have to agree with you about the peppers, especially green peppers – definitely not a fan.
Thanks Amy! I’m pretty sure we could start a club regarding our dislike of green peppers. 😉
Looks amazing, going to try it over the weekend
Let me know what you think once you’ve tried it! 🙂