Description
A hearty, creamy soup that combines tender chicken, sweet corn, and Mexican spices for a comforting bowl of warmth. This southwest-inspired dish brings together the best of Mexican flavors in a soul-warming soup.
Ingredients
Scale
- 2 pounds boneless chicken breasts, diced
- 4 cups corn (fresh or frozen)
- 1 onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cans diced green chilies
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat oil in a large pot. Cook chicken until golden brown, about 8 minutes.
- Add onion and garlic, sauté until softened, about 5 minutes.
- Stir in spices, corn, and green chilies. Cook for 2 minutes.
- Pour in broth, bring to boil, then reduce heat and simmer for 15 minutes.
- Stir in cream, simmer additional 5 minutes until heated through.
Notes
- Garnish with fresh cilantro, lime wedges, and tortilla strips
- For extra heat, add diced jalapeños
- Can be frozen for up to 3 months without cream
- Add cream after reheating frozen portions
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 425
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g