Chicken Mexican

Mexican chicken and grilled corn soup

Name: Mexican chicken and grilled corn soup recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: /mexican
Ingredients: 2 corn cobs, husks removed; 4 (600g total) chicken thigh fillets; 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; 1l chicken stock; 400g can diced tomatoes; 4 radishes, thinly sliced; 100g crumbled feta or queso fresco cheese (optional); Coriander sprigs, to serve; Crispy tortilla strips, to serve; Lime wedges, to serve

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by Phoebe Hird

Aug 19, 2025

Combining tender chicken and charred corn in a light, spiced broth, this Mexican-inspired soup is refreshing and a satisfying meal perfect for any occasion. Top with fresh radish, feta, and a squeeze of lime and corn chips for dunking.

2 corn cobs, husks removed
4 (600g total) chicken thigh fillets
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
4 cups (1L) chicken stock
400g can diced tomatoes
4 radishes, thinly sliced
100g crumbled feta or queso fresco cheese (optional)
Coriander sprigs, to serve
Crispy tortilla strips, to serve
Lime wedges, to serve

Method

1.

Heat a grill pan or skillet over high heat. Place the whole corn cobs on the grill and cook, turning occasionally, for 8-10 minutes until the corn is well charred and slightly blackened all over. Remove from the grill and set aside to cool slightly. Once cool enough to handle, stand each cob upright on a cutting board and carefully cut the kernels off. Set aside.
2.

Season the chicken with salt flakes and freshly ground black pepper. Heat 1 tbs oil in a large saucepan over medium-high heat. Add the chicken and cook for 4-5 minutes each side until browned. Transfer to a plate and set aside..
3.

Heat the remaining oil in the same pan over medium heat. Add onion and garlic and cook, stirring frequently, for 3-4 minutes until the onion is translucent. Stir in the cumin and smoked paprika, and cook for 1 minute or until fragrant. Add the stock and diced tomatoes, and bring to a simmer.
4.

Return chicken to the pan. Reduce heat to medium-low, cover and simmer for 20-25 minutes, until the chicken is cooked through and tender. Remove the chicken and shred using two forks, then return to the soup. Add the grilled corn and season to taste with salt flakes and freshly ground black pepper.
5.

Ladle the soup into bowls and top with radish, feta and coriander. Serve with crispy tortilla chips and a squeeze of lime juice.