A wonderfully creamy Mexican sweetcorn soup with chicken.
Mexican sweetcorn soup with chicken – a creamy, spicy and truly delicious soup with sweetcorn, tender chicken, jalapeño and plenty of fresh lime. It is really easy to make, filling and full of flavour, and works just as well on a weeknight as at the weekend.
The flavours in the soup are inspired by Mexican elotes – also known as Mexican street corn. There, the sweetness of the corn meets chilli, lime and creamy elements, and that is exactly the combination I have carried over into the soup. The chicken makes it extra filling and turns it into a complete meal that needs very little alongside.
I start by frying a portion of the sweetcorn hard, so it takes on a little colour and an even more intense sweetness. I set some of the fried corn aside for topping, while the rest goes into the soup itself along with onion, garlic, fresh jalapeños and spices.
Once the stock goes in, I lay the chicken breasts straight into the soup and let everything simmer for about 15 minutes, or until the chicken is cooked through. That way you save yourself an extra pan, and the chicken cooks in the flavourful stock at the same time.
When the chicken is done, I lift it out and shred the meat with two forks. Meanwhile I blend about 2/3 of the soup, so it becomes lovely and creamy but still has whole corn kernels and a bit of texture. If you prefer a completely smooth corn soup, you can of course blend the lot.
The blended soup goes back into the pan with the shredded chicken and cream, and then it just needs seasoning well with freshly squeezed lime, salt and freshly ground pepper. The lime in particular matters – it brings the acidity and freshness that balance the sweet corn, the creamy soup and the heat from the chilli and jalapeños.
Top the Mexican sweetcorn soup with the fried corn, fresh coriander, jalapeños and, if you like, a spoonful of crème fraîche. Serve it with tortilla chips, flatbread, good bread or crisp croutons on the side.
A really good, easy Mexican sweetcorn soup with chicken that gives you creamy soup, plenty of vegetables and tender chicken in one bowl. And the chilli can of course be adjusted so that both those who love hot food and the rest of the family can join in.
Mexican sweetcorn soup with chicken
Ingredients
- 600 g sweetcorn, frozen or tinned
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 fresh jalapeño, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp chilli powder (optional)
- 600-700 ml stock – chicken or vegetable
- 500 g chicken breast
- 100 ml cream
- 1 lime, juice of
- Salt and freshly ground pepper
- Oil
To serve
- Coriander and jalapeños
- Bread (optional)
- Feta (optional)
Method
- Heat a little oil in a large saucepan and fry 1/3 of the sweetcorn over a fairly high heat until it browns slightly. Set a little aside for topping and leave the rest in the pan.
- Turn down the heat, add the onion, garlic and jalapeño and fry until the onion is translucent.
- Sprinkle over the spices, season with salt and freshly ground pepper and heat through briefly.
- Add the remaining 2/3 of the sweetcorn, pour in the stock, lay the chicken in the soup and put the lid on. Let the soup simmer for about 15 minutes – or until the chicken is cooked through.
- Lift out the chicken and shred the meat with 2 forks.
- Pour 2/3 of the soup into a blender – make sure you get both liquid and plenty of sweetcorn. Blend until the soup is completely smooth. This needs a proper jug blender – a stick blender won’t manage it:)*You can also blend the whole batch if you prefer.
- Pour the blended soup back into the pan with the shredded chicken and the cream, and heat through well. Add more stock if you would like a thinner soup.
- Season the soup to taste with lime juice, salt and freshly ground pepper.
- If you like, top the soup with crumbled feta, fresh coriander, jalapeños and a little of the fried sweetcorn, plus a drizzle of olive oil – and serve with a little bread on the side if you wish.
Nutrition
Premium
Smagte fantastisk 🙂
Hej TK
Det er jeg så glad for at du synes – tusind tak for din dejlige feedback:)
Warm wishes, Dianna
Jeg smed suppen i en blender og den blev så cremet. Selv børnene var vilde med den
Hejsa
Det er jeg virkelig glad for at høre – tak for dejlig feedback 🙂
Mine piger var også super begejstrede for den, det var jeg faktisk lidt overrasket over – de plejer at være ret kræsne 🙂
Warm wishes, Dianna
Vi fik den i forbindelse med din madplan i går. Skøn suppe, dejlig krydret og mild.
Hej Anette
Ihhh hvor godt at høre, dejligt du skriver det – tusind tak 🙂
Warm wishes, Dianna
Elsker normalt alle dine opskrifter, men denne brød jeg mig ikke om. Der er noget ved konsistensen af de majs, man jo aldrig kan blende helt cremet.
Hej Regitze
Sikken en skam altså <3 Men hvis du bruger en almindelig blender, altså ikke stavblender, så bliver den altså helt glat og cremet 🙂
Warm wishes, Dianna