Tex Mex Chicken Corn Soup
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Here in San Diego it may be sunny out, but as Dave reminded me other parts of the world are still having a cold spell, some even with lots of snow. So I thought my Tex Mex Chicken Corn Soup might be something that would warm you guys up. I have a new video to give you an idea how quickly this can be made and most likely with pantry items you already have on hand, too.
Made in the Instant Pot it’s a cinch to come together and the aroma as it simmers away is wonderful.
Warm spices in this are cumin and chili powder. I add green chilis as well and the flavor is light and not overly spicy. Fresh veggies like onion, garlic, carrots and of course corn. It’s starting to come in season and I’m making the most of it here. I use corn kernels as well as creamed corn to thicken the soup. Evaporated milk is used because it has less water and fat than a heavy cream and helps achieve a creamy consistency just fine.
I’ll share a little kitchen hack I use to shred up chicken in a jiffy. I use my electric mixer! Yep, drop that cooked chicken in, use the paddle attachment to do the heavy work and BAM. Shredded chicken is done.
Some might say that’s lazy, but I am always using my kitchen utensils, that’s why I bought them. Use them people and save time.
For some texture and toppings I like to sprinkle diced red bell pepper, cilantro and a squeeze of lime to finish this Chicken Corn Soup off. If you’re interested in some other Tex Mex recipes, try my Easy Chicken Tamale Pie or my Tex Mex Stuffed Peppers. Enjoy!
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Tex-Mex Chicken Corn Soup
- 2 large chicken breasts cooked (See Note 1)
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 1 tbsp chili seasoning
- 2 tsp ground cumin
- 1 tsp salt
- 2 carrots peeled and chopped
- 7 oz can diced green chilies
- 29 oz can whole kernel corn or 4 ears of corn, kernels cut off the cob
- 14.75 oz can cream sweet corn
- 2 tbsp cornstarch
- 4 cups chicken stock
- 12 oz can evaporated milk
- 1 large red bell pepper diced
- Cilantro chopped, for garnish
- Limes for garnish
- In an Instant Pot or large soup pot over medium heat add the oil and sauté the onion and garlic for 2 minutes. Add the chili powder, cumin and salt. Stir and cook 2 minutes more.
- Add the chicken, carrots, green chilis, corn kernels, cream of corn, corn starch, chicken stock and evaporated milk. Stir to combine and if using Instant Pot, close the lid and set to Soup. If cooking in a large soup pot, cover and simmer on low for 35 minutes or until vegetables are tender. Season to taste.
- Serve with chopped cilantro, red bell peppers and limes to garnish.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was excellent! Great flavor, very satisfying.
Thanks for all you do!
So sorry for the late reply as I have been away on a much needed vacation outside the USA. Needless to say, about your comment…Thanks so much Mary. Appreciate you coming back top let me know!
I’m glad I tried this recipe, as it is simply delicious. My husband gave compliments despite not being a huge fan of corn or spicy food. I made it on the stovetop per the recipe directions (since we don’t have an Instant pot) using roti chicken. This recipe is so good it will join our list of regular fare. The next time I make it I think it would be better to let the vegetables cook until tender before adding the evaporated milk so the milk doesn’t boil, like I usually do, when making cream soups. Then, I’ll finish the soup with the cornstarch. If the chicken is not well shredded, it sinks to the bottom of the soup despite the addition of cornstarch, so properly shredded chicken is important. Cilantro and red bell pepper makes the perfect garnish. Thank you for sharing this (and other) fine recipes, Kevin!
I’m so glad you enjoyed the soup and were able to make the recipe work for your situation, Michelle. Thank you so much for rating the recipe, too!
Hi Kevin.. this sounds so good. Do you think I could sub something for the evaporated milk to make it dairy free? (already nixed the creamed corn – add more corn and a little almond milk….>) Maybe coconut milk?
This recipe got my attention; it looked like it would deliver some great taste. I took a lot of liberty with the recipe though. I am not a fan of corn chowder and it just seemed like that was the basis of the recipe.
I took two large chicken breasts, rubbed them down with generous amounts of seasoning salt like Badia or Sazon. I grilled them to well done on a gas grill.
I also grilled/roasted four ears of corn on the grill until they had a nice mixture of a few dark kernels here and there.
I don’t like cream corn, so I substituted a can of rinsed black beans.
I didn’t do this, but next time I will. I suggest sautéing the red bell (cut into small pieces) along with the garlic and onion. Basically, I suggest incorporating them into the soup from the beginning.
When adding the corn starch, blend it with a little cool water, before adding to the soup.
If you are using an Instant Pot, set it on the soup setting. Let the pressure drop naturally when the cooking is complete.
It was good!
Thanks for the tips Don!