Chicken · Tex-Mex · 35 min
Mexican-Style Chicken, Corn, Jalapeño & Cilantro Soup with Feta
- 35 min
- 2–6 servings
- 581 kcal / serving
A Tex-Mex-inspired soup with tender chicken, corn, and a tangy feta finish. The broth remains comforting and bright, making it a satisfying weeknight choice without extra fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 stickscelery
- 16 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- ½ small bunchcilantro
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cupfrozen corn
- 2 clovesgarlic
- 1jalapeño pepper
- ½orange bell pepper
- ½ bunchradish
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- jalapeño peppers
- orange bell peppers
- yellow onions
From the pantry: all-purpose flour, apple cider vinegar, black pepper, chili powder, coriander, ground, cumin, ground, extra virgin olive oil, oregano, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 stickscelery
- ½ small bunchcilantro
- 2 clovesgarlic
- 1jalapeño pepper
- ½orange bell pepper
- ½ bunchradish
- ½ mediumyellow onion
- jalapeño peppers
- orange bell peppers
- yellow onions
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
- 1 (8 oz) cantomato sauce
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| jalapeño pepper | 1 | 2 | 3 |
| orange bell pepper | ½ | 1 | 1 ½ |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash all fresh produce well.
- Dice the onion and garlic, then slice celery and bell pepper; place these in a bowl.
- Quarter and seed the jalapeño, mince it, and add to the bowl with the other vegetables.
- Heat a medium saucepan over medium-high heat and drizzle in a small amount of oil.
- Sauté the chopped vegetables until they’re softened, about 3–4 minutes.
- Stir in the flour and the listed spices; continue cooking for about 1 minute until fragrant.
- Pour in the chicken broth and tomato sauce; bring to a boil, then lower to a simmer and cook until the chicken is done, about 10–12 minutes.
- Thinly slice the radishes, place them in a small bowl, drizzle with a little vinegar and salt to marinate.
- Shred the cooked chicken on a plate, then return it to the pot along with cilantro and corn; simmer briefly to heat through, 2–3 minutes.
- Divide the soup into bowls and top with pickled radish and feta before serving.”
Two tips
- Prep in advance: chop vegetables and marinate radishes up to a day ahead for faster weeknight cooking.
- Serving idea: finish with an extra sprinkle of feta and a handful of radish slices for extra crunch.
Nutrition per serving
- Calories
- 581 kcal
- Protein
- 59 g
- Carbs
- 33 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 630 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.