Mexican Chicken and Corn Soup
By lovemygolden
Rate this recipe
4.4/5
(8 Votes)
1 Picture
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.
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