Zesty Corn Soup With Chicken


Each bite has a harmony of flavors, creating a crave-worthy soup.

chicken corn soup recipe
Photo: Jennifer Causey
Hands On Time:
20 mins
Total Time:
20 mins
4 serves

Mexican street corn flavors combine in a medley of savory cotija, spicy cayenne, tart lime, and toasted sweet corn. Together they harmonize in each bite to create a crave-worthy soup. Thanks to shortcut items like frozen corn kernels and rotisserie chicken, you can whip up this easy recipe in just 20 minutes.

Don't skip cooking the cilantro stems in butter and garlic—sure, it's a great way to minimize food waste, but it also creates more depth of flavor in a soup that comes together so quickly. Round out the meal with high-quality tortilla chips and fresh guacamole, and end with fresh fruit like mango or melon. What a cozy treat!


  • 2 tablespoons unsalted butter

  • ¼ cup finely chopped fresh cilantro stems, plus chopped leaves for serving

  • 1 clove garlic, grated (preferably on a Microplane)

  • 1 10-oz. bag frozen corn

  • 1 ¼ teaspoons kosher salt

  • 3 cups chicken stock

  • cup mayonnaise

  • 1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 1 lime), divided

  • 4 cups shredded rotisserie chicken (from 1 chicken)

  • Grated cotija cheese, for serving

  • Cayenne, for serving


  1. Melt butter in a saucepan over medium. Add cilantro stems and garlic; cook, stirring often, until fragrant, about 1 minute. Add corn and salt; stir to coat. Add stock and bring to a boil over high. Reduce heat to low and simmer, undisturbed, until flavors meld, 8 to 10 minutes.

  2. Meanwhile, stir together mayonnaise and lime zest in a small bowl.

  3. Remove saucepan from heat. Stir in lime juice and 1 tablespoon lime mayonnaise. Top soup with chicken, cheese, chopped cilantro leaves, cayenne, and remaining lime mayonnaise.

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