How To Make Mexican Corn Soup
This corn soup loaded with Mexican-inspired flavors is also filled with tomatoes, chicken, cheese, and a flavorful medley of herbs and spices.
Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
Serves:
Ingredients
- 2tspbutter
- 2tspgarlic,minced
- 6cupschicken broth
- 10oztomatoes with green chilies,(1 can)
- 3cupsfrozen corn
- 3tspkosher salt
- 1tspdried oregano
- 1tspground cumin
- ¼tsppaprika
- ¼tspground pepper
- ¼tspcayenne pepper
- 3cupschicken,cooked and chopped
- ¾cupheavy cream
- colby jack cheese
Instructions
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. ENJOY!
Nutrition
- Calories:Â 325.15kcal
- Fat:Â 19.84g
- Saturated Fat:Â 8.67g
- Trans Fat:Â 0.09g
- Monounsaturated Fat:Â 7.12g
- Polyunsaturated Fat:Â 2.67g
- Carbohydrates:Â 21.45g
- Fiber:Â 1.76g
- Sugar:Â 6.58g
- Protein:Â 17.15g
- Cholesterol:Â 77.89mg
- Sodium:Â 799.36mg
- Calcium:Â 41.04mg
- Potassium:Â 547.51mg
- Iron:Â 1.76mg
- Vitamin A: 152.36µg
- Vitamin C:Â 90.82mg
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