One-Pot Mexican Chicken and Corn Soup with Avocado
A quick and vibrant one-pot soup blending shredded chicken, sweet corn, and creamy avocado for a comforting Mexican-inspired meal. This mexican-inspired one pot (high protein) ready in about 30 minutes pairs shredded cooked chicken breast, medium, finely diced yellow onion, (14 oz) diced tomatoes with juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups shredded cooked chicken breast
- 1 medium, finely diced yellow onion
- 1 can (14 oz) diced tomatoes with juice
- 1 cup fresh corn kernels
- 4 cups chicken broth
- 2 cloves minced garlic
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, diced ripe avocado
- 2 tbsp chopped fresh cilantro
- 4 wedges for serving fresh lime wedges
Instructions
- Step 1: Heat a large pot over medium heat and add 1 medium finely diced yellow onion and 2 cloves minced garlic. Sauté for 3-4 minutes until the onion is soft and fragrant.
- Step 2: Add 1 can (14 oz) diced tomatoes with juice, 4 cups chicken broth, 1 cup fresh corn kernels, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well and bring to a gentle boil.
- Step 3: Reduce heat to low and stir in 2 cups shredded cooked chicken breast. Simmer for 15 minutes to let flavors meld.
- Step 4: Ladle the soup into bowls and top each with 1/4 of a medium diced ripe avocado and 1/2 tbsp chopped fresh cilantro.
- Step 5: Serve with fresh lime wedges for squeezing over the soup to add brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mexican Chicken and Corn Soup with Avocado take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Mexican Chicken and Corn Soup with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in One-Pot Mexican Chicken and Corn Soup with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Mexican Chicken and Corn Soup with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Mexican Chicken and Corn Soup with Avocado high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
