A savory and smoky one‑pot soup featuring tender shredded chicken, fire‑roasted corn, green chiles, and aromatics, simmered in chicken stock for a satisfying, flavor‑packed meal. This soup is bold, hearty, and full of vibrant flavors that remind me of street-style elote, but with the comforting richness of a homemade chicken soup.
Why You’ll Love This Recipe
I love how this soup brings together the smoky sweetness of fire-roasted corn with the warmth of cumin, chili powder, and a kick of jalapeño. It's all made in one pot, which makes cleanup simple, and the layers of flavor develop beautifully as it simmers. Whether I’m in the mood for something cozy or craving something with bold Mexican-inspired flavors, this dish never disappoints.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 tablespoon olive oil
-
1 small red onion, chopped
-
1 medium jalapeño, seeded and chopped
-
3 cloves garlic, minced
-
2 (12 oz) skinless, boneless chicken breasts
-
1 (12 oz) package fire‑roasted frozen corn
-
1 (4 oz) can diced green chiles
-
1 tablespoon Tajín seasoning
-
2 teaspoon ground cumin
-
2 teaspoon chili powder
-
½ teaspoon table salt
-
¼ teaspoon finely ground black pepper
-
4 cups (32 oz) chicken stock
directions
-
I start by heating the olive oil in a large pot or Dutch oven over medium‑high heat. I add the chopped onion and jalapeño and cook until the onion softens, which takes about 3 to 4 minutes. Then I stir in the garlic and let it cook for another 30 seconds.
-
Next, I add the chicken breasts, fire‑roasted corn, and diced green chiles. I season everything with Tajín, cumin, chili powder, salt, and pepper.
-
I pour in the chicken stock and bring the soup to a boil. Once it's bubbling, I reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
-
After simmering, I remove the chicken breasts and shred them into bite‑sized pieces. Then I return the shredded chicken to the pot, stir everything together, and heat it through.
-
Finally, I ladle the soup into bowls and serve it hot. Sometimes I garnish with fresh cilantro, a squeeze of lime, or a little shredded cheese—whatever I’m craving that day.
Servings and timing
This recipe yields about 4 generous servings. It takes around 10 minutes to prep and 25 minutes to cook, making the total time about 35 minutes. It’s perfect for a quick weeknight dinner or a comforting weekend lunch.
Variations
-
If I’m out of fire-roasted corn, I’ll grill or char some fresh corn kernels for that smoky depth.
-
When I want it vegetarian, I swap the chicken with canned white beans or diced potatoes and use vegetable stock instead.
-
I sometimes use rotisserie chicken to save time—just add it after the soup simmers and heat through.
-
For extra heat, I leave some jalapeño seeds in or add a dash of hot sauce at the end.
-
I like to top it with crushed tortilla chips or avocado slices for added texture and richness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, which I actually enjoy. To reheat, I warm it gently on the stovetop over medium heat or microwave it in individual bowls until hot. If the soup thickens too much, I stir in a splash of broth or water.
FAQs
How spicy is this soup?
The spice level is moderate with one jalapeño and Tajín, but I can always adjust it by adding more or less chili powder or leaving out the jalapeño altogether.
Can I freeze this soup?
Yes, I freeze it in airtight containers for up to 3 months. I let it cool completely before freezing and thaw it overnight in the fridge before reheating.
What toppings go well with this soup?
I like to add fresh cilantro, lime wedges, avocado, shredded cheese, or crushed tortilla chips for extra flavor and crunch.
Can I make this in a slow cooker?
Yes, I can sauté the aromatics first, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I shred the chicken at the end and stir it back in.
Is Tajín necessary?
Tajín adds a unique tangy-spicy flavor, but if I don’t have it, I just use extra chili powder and a splash of lime juice to mimic the taste.
Conclusion
This smoky chicken and fire-roasted corn soup is one of my go-to comfort meals. It’s hearty, flavorful, and easy to customize based on what I have on hand. Whether I’m feeding the family or making a batch just for myself, I know I’ll be satisfied with every spoonful.
Smoky Chicken and Fire-Roasted Corn Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 4 servings
- Category: Soup / Main Course
- Method: Simmering
- Cuisine: Mexican‑inspired
- Diet: Halal
Description
A savory and smoky one‑pot soup featuring tender shredded chicken, fire‑roasted corn, green chiles, and aromatics, simmered in chicken stock for a satisfying, flavor‑packed meal.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 medium jalapeño, seeded and chopped
- 3 cloves garlic, minced
- 2 (12 oz) skinless, boneless chicken breasts
- 1 (12 oz) package fire‑roasted frozen corn
- 1 (4 oz) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp table salt
- ¼ tsp finely ground black pepper
- 4 cups (32 oz) chicken stock
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium‑high heat. Add the onion and jalapeño and cook until the onion softens, about 3–4 minutes. Stir in the garlic and cook another 30 seconds.
- Add the chicken breasts, fire‑roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 25 minutes.
- Remove the chicken, shred it into bite‑size pieces, then return it to the pot. Stir to combine and heat through.
- Ladle into bowls and serve hot—optionally garnish as desired.
Notes
- Fire‑roasted corn adds a smoky flavor—if unavailable, grill or char fresh corn kernels.
- Adjust jalapeño amount for desired heat level.
- Use vegetable stock and omit chicken for a vegetarian version.
Leave a Reply