Description
A quick, creamy Mexican corn chicken soup that blends sweet corn, tender chicken, and zesty lime into a comforting bowl of sunshine.
Ingredients
Scale
- 2 cups fresh corn kernels
- 6 cups low‑sodium chicken broth
- 2 boneless, skinless chicken thighs
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons fresh lime juice
- Hand‑picked cilantro (a handful, chopped)
- Salt and pepper to taste
Instructions
- Season and brown chicken thighs over medium‑high heat until golden, about 5 minutes each side.
- Sauté diced onion, minced garlic, and diced jalapeño until softened, about 3 minutes.
- Stir in cumin and coriander; toast for 30 seconds until fragrant.
- Return chicken to pot; add diced tomatoes, corn, and chicken broth; bring to a gentle simmer.
- Simmer covered for 15 minutes until chicken is cooked through and flavors melded.
- Finish with lime juice, chopped cilantro, salt and pepper; serve hot.