Shortcut Mexican Chicken and Corn Soup Recipe
If you have 30-45 minutes, then you have enough time to prepare this soup for dinner. Not only is it quick and easy, it is made of common ingredients that you probably already have in your freezer or on your cupboard shelves. This is another fabulous soup that is made much faster by using the Basic Cream Soup Mix. The recipe for this quick homemade convenience mix only takes about 10 minutes to put together. If you have it stored in your refrigerator, you can make many different and innovative soups very quickly. The recipe link for Basic Cream Soup Mix is at the bottom of this recipe.
Although it’s not too spicy, this soup features traditional Mexican ingredients: mild green chilies, corn, and cumin in a wonderfully creamy base. When crushed tortilla chips are stirred in, it reminds me of rich and flavorful chicken enchiladas; the cilantro adds flavor and makes it look appetizing.
In my family, I have some that prefer more spice in their soup, and others who prefer it mild. I have solved this problem by purchasing a can of jalapeno peppers, blending them in the blender or processor, then dropping teaspoonfuls onto a parchment-lined baking sheet. I then put the sheet in the freezer for an hour or so – until the blended peppers are frozen - then I put them in a plastic bag and store them in the freezer. When someone wants to add some “heat” to a dish, one of the frozen portions of blended jalapenos can be stirred in; one or two will usually do the trick!
12 Servings
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves, cut into 1/2” chunks
1 cup finely chopped onions
2 garlic cloves, finely minced
1 tablespoons granular chicken bouillon
10 cups hot water
1/2 teaspoon ground cumin
4 cups frozen corn
2 16 oz. cans cream-style corn
2 4 oz. cans chopped green chilies
1 teaspoon Tabasco pepper sauce (you may use less to taste)
1 teaspoon salt, or to taste
3 cups Basic Cream Soup Mix
4 cups shredded Monterey Jack and Cheddar Cheese
2 medium tomatoes, chopped
crushed tortilla chips
fresh cilantro
Heat the vegetable oil in a large Dutch oven; add the chicken chunks and cook over high heat until lightly browned; remove the chicken from the pan and set aside. Turn the heat down to medium, add the onions and garlic and cook until the onions are wilted. Add the chicken bouillon, hot water, and cumin; bring to a boil and add the frozen corn. Cook until the corn is tender. Add the cream style corn, green chilies, Tabasco, and salt; whisk in the Basic Cream Soup Mix and stir until smooth. Add the chicken, then turn the heat down and add the cheese, stirring to melt. When the cheese is melted, stir in the fresh tomato and serve immediately with crushed tortilla chips and cilantro.
Basic Cream Soup Mix.
Although it’s not too spicy, this soup features traditional Mexican ingredients: mild green chilies, corn, and cumin in a wonderfully creamy base. When crushed tortilla chips are stirred in, it reminds me of rich and flavorful chicken enchiladas; the cilantro adds flavor and makes it look appetizing.
In my family, I have some that prefer more spice in their soup, and others who prefer it mild. I have solved this problem by purchasing a can of jalapeno peppers, blending them in the blender or processor, then dropping teaspoonfuls onto a parchment-lined baking sheet. I then put the sheet in the freezer for an hour or so – until the blended peppers are frozen - then I put them in a plastic bag and store them in the freezer. When someone wants to add some “heat” to a dish, one of the frozen portions of blended jalapenos can be stirred in; one or two will usually do the trick!
12 Servings
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves, cut into 1/2” chunks
1 cup finely chopped onions
2 garlic cloves, finely minced
1 tablespoons granular chicken bouillon
10 cups hot water
1/2 teaspoon ground cumin
4 cups frozen corn
2 16 oz. cans cream-style corn
2 4 oz. cans chopped green chilies
1 teaspoon Tabasco pepper sauce (you may use less to taste)
1 teaspoon salt, or to taste
3 cups Basic Cream Soup Mix
4 cups shredded Monterey Jack and Cheddar Cheese
2 medium tomatoes, chopped
crushed tortilla chips
fresh cilantro
Heat the vegetable oil in a large Dutch oven; add the chicken chunks and cook over high heat until lightly browned; remove the chicken from the pan and set aside. Turn the heat down to medium, add the onions and garlic and cook until the onions are wilted. Add the chicken bouillon, hot water, and cumin; bring to a boil and add the frozen corn. Cook until the corn is tender. Add the cream style corn, green chilies, Tabasco, and salt; whisk in the Basic Cream Soup Mix and stir until smooth. Add the chicken, then turn the heat down and add the cheese, stirring to melt. When the cheese is melted, stir in the fresh tomato and serve immediately with crushed tortilla chips and cilantro.
Basic Cream Soup Mix.
You Should Also Read:
Basic Cream Soup Mix
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map
Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
