Mexican Corn Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 194.9
- Total Fat: 6.3 g
- Cholesterol: 28.7 mg
- Sodium: 279.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.7 g
- Protein: 13.6 g
View full nutritional breakdown of Mexican Corn Soup calories by ingredient
Introduction
Corn shares the spotlight with chicken in this well-seasoned soup. Blending part of the corn with the broth is a really simple and easy way to thicken up the soup and boost the flavor.Very low in calories & absolutely delicious! Corn shares the spotlight with chicken in this well-seasoned soup. Blending part of the corn with the broth is a really simple and easy way to thicken up the soup and boost the flavor.
Very low in calories & absolutely delicious!
Number of Servings: 8
Ingredients
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4 cups frozen corn
1 cup chicken broth
1 tsp dried oregano
1/2 of a 4 ounce can of green chile peppers diced
1/4 tsp salt
1/2 tsp black pepper
2 cloves garlic (minced)
2 cups 1% milk
1 cup chopped cooked chicken (boneless/skinless)
1 cup chopped tomatoes
1 cup shredded Monterey Jack cheese (4 ounces)
Fresh Parsley for Garnish (optional)
Directions
In a blender or food processor combine 2 cups of frozen corn (half of corn) and all the chicken broth. Cover and blend until smooth.
In a large saucepan combine corn/broth puree, the remaining corn, chile peppers, dried oregano, salt, pepper and garlic. Bring to boiling; reduce heat. Simmer very gently, uncovered, for 10 minutes. Add chicken, milk and tomatoes and simmer very gently for another 10 minutes.
Remove saucepan from heat. Stir in cheese (small amounts at a time) until completely melted. If desired sprinkle each serving with Fresh parsley for Garnish.
Enjoy
In a large saucepan combine corn/broth puree, the remaining corn, chile peppers, dried oregano, salt, pepper and garlic. Bring to boiling; reduce heat. Simmer very gently, uncovered, for 10 minutes. Add chicken, milk and tomatoes and simmer very gently for another 10 minutes.
Remove saucepan from heat. Stir in cheese (small amounts at a time) until completely melted. If desired sprinkle each serving with Fresh parsley for Garnish.
Enjoy
Member Ratings For This Recipe
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SONICB
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FREESIA15
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KATMOOSE53
Wonderful soup. I used jalapenos instead of the chilis. Added a little more zing. I also used cilantro instead of the oregano. Didn't use as much corn as in the recipe - wish I would have. But very good anyway. Smoked chicken added even a little more enjoyable flavor. I'll definitely make this again - 2/18/10
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KAHNEFAN1
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CHUBBYBUNNY1981
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CD6639755
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LMLOPEZ
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CHERYLHURT
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ELRIDDICK
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CD6913562
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JANIEWWJD
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ROSSYFLOSSY
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JANTHEBLONDE
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HOLLYM48
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1CRAZYDOG
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REDFIRE432
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KARENLUV54
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CD13448138
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OURELEE1
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NITA333
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AIREN81
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WILLOWCAT1
This was pretty good. I love the idea that it is corn that is the main thickener! I only had 2% milk, so i used that and low fat cheese. It is a filling soup which I also like. It did lack a bit of flavor though, so I may add an onion and more spices next time, but I will probably make it again. - 5/16/11
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SLIMKIM2B
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JESS0548
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AQUA61
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CARPROTH
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JSKIPPY11
I made this and then served it over rice. I really liked it, but would probably use less milk so it would be a little thicker. I used leftover chicken we had cooked on the grill. This was a nice quick and easy recipe. I have leftovers that I plan to freeze. I hope it tastes as good reheated! - 11/12/10
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IMPROVINGME
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DAISY443
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WCYNTHIA
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ELOSMITH
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TROOPER1961
