Saturday, February 21, 2015

Mexican Chicken and Corn Soup

My family loved this.  They asked for again the next day..  to bad it was all gone. They ate it all.   I left out the cayenne.  Recipe didn't call for pepper or Onion.  I added those in.   I got this from
Mexican Chicken and Corn Soup
  • 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
  • ¼ tsp. paprika
  • ¼ tsp. ground pepper
  • ¼ tsp. cayenne pepper
  • 3 cups cooked chicken chopped bite size
  • ¾ cup heavy cream
  • colby jack cheese
  • Bell pepper ( I use yellow)
  • 1 sweet onion chopped
  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.
  2. 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.
  3. Serve into bowls and sprinkle cheese on top

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