Mexican Chicken and Corn Soup

Photo by Dianne M.
Adapted from lilluna.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from lilluna.com

Ingredients

  • 2

    tsp. butter

  • 2

    tsp. minced garlic

  • 6

    cups chicken broth

  • 1

    10 oz. can tomatoes with green chiles

  • 3-4

    cups frozen corn

  • 3-4

    tsp. kosher salt

  • 1

    tsp. dried oregano

  • 1

    tsp. ground cumin

  • 1/4

    tsp. paprika

  • 1/4

    tsp. ground pepper

  • 1/4

    tsp. cayenne pepper

  • 3

    cups cooked chicken chopped bite size

  • 3/4

    cup heavy cream

  • colby jack cheese

Directions

Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil. Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes. Serve into bowls and sprinkle cheese on top.

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