Get ready to transform your dinner routine with a soup that's about to become your new obsession! This Mexican Chicken Soup with Charred Baby Corn isn't just another recipe—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of Mexico. Imagine tender shredded chicken swimming in a rich, spicy broth, perfectly complemented by smoky charred baby corn that adds an unexpected and irresistible twist. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this soup promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 cup baby corn, charred
- 1 tablespoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients. Ensure the chicken thighs are cooked and shredded. You can use rotisserie chicken for convenience or poach the chicken thighs in salted water until cooked through, then shred them using two forks.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Add the shredded chicken thighs to the pot and stir to combine with the onions and garlic.
- Pour in the chicken broth and add the can of diced tomatoes, including the juice. Stir everything together.
- Sprinkle in the chili powder, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
- While the soup is simmering, prepare the baby corn. Heat a grill pan or skillet over high heat. Once hot, add the baby corn and char for about 2-3 minutes on each side, until they have nice grill marks and are slightly tender. Remove from heat and set aside.
- After the soup has simmered, taste and adjust seasoning if necessary. If you prefer a spicier soup, you can add more chili powder or a dash of hot sauce.
- To serve, ladle the soup into bowls and top each serving with a generous handful of charred baby corn. Garnish with fresh cilantro for a burst of flavor and color.
- Enjoy your delicious Mexican Chicken Soup with Charred Baby Corn, perfect for a cozy meal!
Tips
- • For the most tender chicken, use a rotisserie chicken or poach chicken thighs yourself for the best texture and flavor. • Don't rush the charring process for the baby corn—those beautiful grill marks add a smoky depth that elevates the entire dish. • Adjust the chili powder to your spice tolerance; start with less and add more if needed. • Fresh cilantro is key for brightness, so don't skip the garnish! • This soup freezes beautifully, so make a double batch for easy future meals. • For extra richness, you can add a dollop of sour cream or a sprinkle of queso fresco on top before serving. • If baby corn is hard to find, you can substitute with regular corn kernels, though the charring technique will be slightly different.
Nutrition Facts
Calories: 179kcal
Carbohydrates: 10g
Protein: 16g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 40mg
