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Smoky Chicken and Corn Soup

This soup combines shredded chicken, sweet corn, and toasted tortillas in a smoky, savory broth infused with cumin and chipotle. It is simmered to develop a deep flavor, resulting in a hearty, slightly chunky soup with a vibrant orange and yellow hue. The final dish features tender meat, crunchy corn, and a rich, smoky broth that invites cozy spoonfuls.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken breast or thighs boneless, skinless
  • 4 cups chicken broth
  • 3 ears corn on the cob or 1 can of corn, drained
  • 4 small tortillas fresh or slightly stale
  • 1 teaspoon cumin ground
  • 1 teaspoon chipotle powder or 1 chipotle in adobo, chopped
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Sharp Knife
  • Cutting board
  • Tongs
  • Ladle

Method
 

  1. Start by boiling the chicken in salted water until cooked through, about 12-15 minutes. Remove and let rest for a few minutes, then shred the meat with two forks.
  2. While the chicken cooks, cut the corn off the cob and set aside, or drain canned corn if using.
  3. Heat vegetable oil in your large pot over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes—listen for the gentle sizzle and notice the onion turning slightly golden.
  4. Add ground cumin and chipotle powder to the onion mixture, stirring for another 30 seconds until spices become fragrant and darken slightly—smell the smoky aroma fill the kitchen.
  5. Cut tortillas into strips and toast them in a dry skillet until crispy and golden, about 3-4 minutes, turning occasionally for even browning—listen for a crunch as they toast.
  6. Add chicken broth and shredded chicken to the pot with the sautéed onions and spices. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld and broth to develop a smoky, savory taste.
  7. Stir in the corn kernels and cooked tortilla strips, letting the soup simmer for another 5 minutes until hot and slightly thickened—notice the soup warming and the tortilla strips softening slightly.
  8. Taste and season with salt and pepper as needed, adjusting to your preference for saltiness and spice—smell the aroma deepen with each taste test.
  9. Ladle the hot soup into bowls, garnishing with additional crispy tortilla strips or fresh herbs if desired. Serve immediately while bubbling and fragrant, ready to enjoy.

Notes

For extra smoky flavor, char the tortillas briefly on an open flame before adding to the soup.