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Meat, Meal soups and plant based

Chicken and corn soup with cilantro

Chicken and corn soup with cilantro is a creamy Mexican inspired soup, serving 4, ready in 40 minutes, easy to make, for €2.30 per serving. The chicken steams gently on top of the soup and stays tender, while blending only half the corn keeps texture and color. Smoky paprika tortilla chips add the crunch that makes this soup.

Tonight, a golden, creamy corn soup with shredded chicken and cilantro, served with crispy tortilla chips.

Chicken and corn soup with cilantro
Total time
40 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This soup has the texture you want any time of year, velvety from the blended corn and cream, but never too smooth since half the corn stays whole. Shredded chicken gives it body, while fresh cilantro and smoky paprika wake everything up with just the right kick. This is a soup that actually fills you up, not a light starter.

Mon Chou suggests it for weeknights when everyone needs comfort without a long evening in the kitchen. Kids love crumbling tortilla chips into their bowl, and adults appreciate a squeeze of lime right before eating. It also works well on a Sunday evening, served in big bowls with all the toppings laid out on the table.

The ingredients

4 people

Pantry

  • Canned cornoften in the pantry 600 g
  • Chicken stock cubeoften in the pantry 1
  • Corn tortillas 8
  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Chicken breasts 2

Fruits and vegetables

  • Onion 1
  • Potato 1
  • Fresh cilantro 1 bunch

Dairy

  • Heavy cream 15 cl

Allergens Lactose, Celery

The step by step recipe

  1. Sauté the chopped onion in the oil, then add the diced potato, the drained corn, and the crumbled stock cube with 70 cl of water. 5 min

    Set aside a handful of corn to garnish later.

  2. Let it simmer gently until the potato is tender, adding the whole chicken breasts in for the last part of the cooking. 20 min

    Place the chicken on top, it steams gently and stays tender.

  3. Take out the chicken and shred it, then blend half the soup with the cream and return it to the pot.

    Pour the cream in off the heat so it doesn't split.

  4. Cut the tortillas into triangles, drizzle with oil, sprinkle with paprika, and crisp them up in the oven at 200°C. 8 min

    Flip them halfway through, they brown fast.

  5. Return the chicken to the soup, adjust the salt and pepper, and serve with chopped cilantro and the tortilla chips.

    Squeeze a little lime over the soup, it's the Mexican trick that changes everything.

Our tips to get it right

  • Pick good quality canned corn, it really matters here since half of it gets blended and half stays whole in the soup.
  • Don't let the soup boil once the cream is in, a gentle simmer is enough to warm it through without splitting it.
  • Make the tortilla chips while the soup simmers, they lose their crunch if you prepare them too far ahead.

The variations

  • Swap the chicken breasts for boneless thighs, they stay juicy even if they cook a bit longer than 20 minutes.
  • For a vegetarian version, skip the chicken, double the potato, and use vegetable stock instead of chicken stock.
  • To go faster with kids, skip the homemade tortilla chips and serve with crumbled store bought tortillas or chips instead.

What to serve it with

  • Lime wedges
  • Mashed avocado or guacamole
  • Sparkling water with lime

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should add only when reheating. Warm it gently over low heat, stirring, without letting it boil.

Questions about this dish

Can you make this soup ahead of time?

Yes, make the soup without the cream and without the tortilla chips up to 2 days ahead. Add the cream while reheating gently and make the chips just before serving so they stay crispy.

Can you use fresh or frozen corn instead of canned?

Yes, use the same amount of fresh or frozen corn kernels, cooked for a few minutes before adding them in. The taste will be a bit sweeter and the texture slightly firmer.

How do you know the chicken is cooked through?

The chicken breast is done when it's no longer pink in the center and shreds easily with a fork. It takes about 20 minutes of gentle cooking sitting on top of the simmering soup.

Do kids actually like this soup?

Yes, the creamy, mild corn flavor is usually a hit with kids, especially with tortilla chips to dunk in. You can leave the cilantro and lime on the side for the youngest ones and let them add it themselves.

How long does it take to make a chicken and corn soup with cilantro?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken and corn soup with cilantro?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and corn soup with cilantro cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Always check the labels of the products you buy.

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