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Smoky Chicken and Fire-Roasted Corn Soup

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  • Author: Sue
  • 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

  1. 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.
  2. Add the chicken breasts, fire‑roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 25 minutes.
  4. Remove the chicken, shred it into bite‑size pieces, then return it to the pot. Stir to combine and heat through.
  5. 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.