I made this smoky tomato chicken and corn soup on an 8-degree day in NYC, and it was just what I needed to warm up. The smoky spices, tender chicken, and sweet corn came together perfectly for a cozy, hearty meal.
Honestly, soups like this aren’t just for freezing days. I make them even when it’s warm outside because they’re great no matter the season.
Why I Love It
- That Smoky Flavor: The smoky spices and tomatoes make the broth so delish without a ton of effort.
- Hearty but Not Heavy: The chicken and corn make it filling, but it’s not overly rich.
- Quick and Simple: You don’t need fancy ingredients or hours in the kitchen—it’s as easy as it gets.
This soup fits into any kind of day. It’s quick enough for a busy weeknight, perfect for meal prep, and a great option when you want something warm and easy to put together. Leftovers reheat well, so you can enjoy it the next day, too.
Equipment
- Large pot or Dutch oven: You’ll need this to cook the soup and simmer the chicken.
- Cutting board and knife: For chopping the onion, garlic, and cilantro.
- Measuring spoons: To measure out the spices and tomato paste.
- Wooden spoon: For stirring the soup as it cooks.
- Tongs: These make it easy to pull the chicken breasts out of the pot for shredding.
- Two forks: To shred the cooked chicken.
- Ladle: For serving the soup into bowls.
What You’ll Need (and Substitutions)
Main Ingredients:
- Chicken: I like cooking raw chicken breasts in the broth so they soak up all the flavor. Rotisserie chicken works if you’re short on time—just shred it and add it toward the end.
- Corn: Sweet corn (frozen or fresh) adds texture and sweetness.
- Fire-roasted tomatoes: These are smoky and rich. If you can’t find them, regular diced tomatoes work fine.
- Tomato paste: Just 1 tablespoon helps intensify the tomato flavor.
- Chicken broth: The base of the soup. Veggie broth works too.
Spices:
- Chili powder, cumin, smoked paprika, and oregano are key. They add warmth and smoky depth.
- Salt and pepper
Toppings:
- Fresh cilantro and lime juice add brightness and balance.
Instructions
Cook the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the Tomato Paste and Spices: Stir in 1 tablespoon of tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 30 seconds to let the flavors develop.
Simmer the Chicken: Pour in the chicken broth and fire-roasted tomatoes. Stir to combine, then add the raw chicken breasts. Make sure the chicken is submerged in the broth. Cover the pot and simmer on low heat for about 15-20 minutes.
Shred the Chicken: Once the chicken is cooked through (165°F internally), remove it from the pot and shred it with two forks. Add the shredded chicken back to the pot.
Add the Corn: Stir in the sweet corn and let the soup simmer for another 5-7 minutes so all the flavors can meld.
Finish with Lime and Cilantro: Taste the soup and adjust the seasoning with salt and pepper. Ladle it into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Top Tips
Toast the Spices: Cooking the spices with the onion, garlic, and tomato paste for 30 seconds makes the soup more flavorful. It brings out the spices’ full potential
Use Fire-Roasted Tomatoes: If you can find fire-roasted tomatoes, they’ll add a natural smoky flavor. Regular diced tomatoes work too, but you can add a pinch more smoked paprika to boost the flavor.
Don’t Overcook the Chicken: Simmer the chicken just until it reaches 165°F. Overcooking can make it dry, even in broth.
Make It Your Own: Add toppings like diced avocado, crumbled queso fresco, or even a drizzle of hot sauce for extra flavor and texture.
What to Serve With It
This soup is delicious on its own, but you can easily round it out with a cilantro lime rice, and a spoonful of the aji picante.
Try These
If you’re into this smoky, hearty soup, here are a few other recipes
I’d love to hear what you think if you make this smoky tomato chicken and corn soup. leave a comment or rate the recipe—I always enjoy reading your feedback, and I do my best to reply to everyone.
Smoky Tomato Chicken and Corn Soup
Smoky tomato chicken and corn soup is an easy-to-make recipe with smoky spices, tender chicken, and sweet corn. Perfect for meal prep or a quick dinner.
- 2 large chicken breasts about 1 lb
- 6 cups chicken broth
- 1 14.5-ounce can fire-roasted tomatoes
- 1 cup sweet corn frozen or fresh
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 lime
- Optional Toppings:
- Fresh cilantro chopped
- Lime wedges
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Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute. Add the tomato paste, chili powder, cumin, smoked paprika, and oregano, and cook for 30 seconds to toast the spices and deepen the flavor.
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Pour in the chicken broth and fire-roasted tomatoes, stirring to combine. Submerge the raw chicken breasts in the broth, cover the pot, and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
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Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir in the sweet corn. Let the soup simmer for another 5-7 minutes. Taste and adjust seasoning with salt and pepper as needed.
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Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Top Tips
- Toast the Spices: Cooking the spices with the onion, garlic, and tomato paste for 30 seconds makes the soup more flavorful. It brings out the spices’ full potential.
- Use Fire-Roasted Tomatoes: If you can find fire-roasted tomatoes, they’ll add a natural smoky flavor. Regular diced tomatoes work too, but you can add a pinch more smoked paprika to boost the flavor.
- Don’t Overcook the Chicken: Simmer the chicken just until it reaches 165°F. Overcooking can make it dry, even in broth.
- Make It Your Own: Add toppings like diced avocado, crumbled queso fresco, or even a drizzle of hot sauce for extra flavor and texture.