Mexican Chicken and Corn Soup

By lovemygolden

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

Details

Adapted from lilluna.com

Preparation

Step 1

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.