The perfect tummy-warming chicken soup for a cold winter’s evening.

"Mexican" Chicken and Corn Soup

A Mexican Corn Chowder that became a kid-friendly, paleo-friendly soup.
Course Main Dish
Cuisine Mexican
Keyword chicken, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people


  • 2 T Coconut oil
  • 4 Chicken breasts bite-sized pieces
  • 1 t Ina Paarman Chicken Spice
  • 1 t Garlic Powder
  • 1 Onion chopped
  • 3 cloves garlic chopped
  • 2 t Ground Cumin
  • 2 t Paprika
  • 1 cup Chicken stock 1 cup water + 1 bullion
  • 1 can Coconut Cream / milk
  • 4 Fresh Corn kernels removed
  • 1 can Diced tomatoes
  • Salt and pepper to taste
  • Fresh Coriander garnish
  • Lime quartered to serve
  • chillies to serve


  1. Heat a pan with 1 T coconut oil. Add the chicken spice and garlic and fry the chicken pieces until brown.
  2. In a large pot (invest in a Dutch Oven) heat the other T of coconut oil and saute the onion and garlic until soft.
  3. Add the cumin and paprika and chicken stock. Bring to a boil.
  4. Reduce the heat and add the coconut cream / milk, corn kernels, tomatoes and chicken. Bring back to boil then reduce and simmer until the the kernels are as soft as you like. I like the kernels to be crunchy so I didn't cook them for very long. Season with salt and pepper.
  5. Serve with coriander, chilies and lime.

Recipe Notes

If you have been following my recipes, you may have noticed that I quite like my spice; that bold flavours will most often be found in my kitchen.  I suppose our cooking style and tastes reflect who we are.  I don't think I do subtle.  I used to think I did, but I have a few friends who always comment that I don't hide my feelings well, that you can always see on my face what I'm thinking / feeling.  Not so subtle.  At 35, I'm okay with that now.  I used to wish / try really hard to be the quiet, demure girl on the side, but that's not me and nor is that my cooking.

This is why I can't wait for my boys to be old enough to eat chilies and curry.  Before I had children, every meal started with onion, garlic and chili, but since the boys, I've had to dial back on that.  Instead, we went through countless bottles of Tabasco.  I don't like other chili sauces, as they change the flavour of the food too much and have too much hidden sugar.  But recently, I've been chopping chilies for my meals, every meal - breakfast, lunch and supper and I can't emphasise how beautifully it works.  Fresh chilies add a pure, depth of flavour to your meal, they also help with your digestive system.

In a few years time, I'll be cooking my beloved chili again, but until then I'll liberally sprinkle my chili love all over my food, mmmmmm.

Thanks for inspiring my recipe: