Creamy Mexican Chicken and Corn Soup

Name: Creamy Mexican Chicken and Corn Soup
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 teaspoons butter; 2 cloves garlic (minced); 6 cups chicken stock; 10 ounces diced tomatoes with green chile; ½ -1 cup chopped green chile (about 4-7 ounces); 30 ounces cans of corn (drained or 3½ cups of fresh corn); 1 teaspoon dried oregano; 1 teaspoon ground cumin; ¼ teaspoon smoked paprika; ¼ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 3 cups cooked chicken (chopped bite-size); ¾ cup heavy cream; 2 -3 teaspoons kosher salt (TASTE the soup first and reduce this amount if you are using store-bought stocks)

Tender chicken and sweet corn are combined in a creamy soup with just enough heat to warm your mouth without setting it on fire.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

8 servings

2 teaspoons butter
2 cloves garlic (minced)
6 cups chicken stock
10 ounces diced tomatoes with green chile
½ -1 cup chopped green chile (about 4-7 ounces)
30 ounces cans of corn (drained or 3½ cups of fresh corn)
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
3 cups cooked chicken (chopped bite-size)
¾ cup heavy cream
2 -3 teaspoons kosher salt (TASTE the soup first and reduce this amount if you are using store-bought stocks)

Steps

Melt the butter in a large pot over medium-high heat and saute the garlic until fragrant, about 1 minute. Add the stock, tomatoes, green chile, corn, oregano, cumin, paprika, black pepper, and cayenne pepper. Bring to a boil.
Reduce to a low simmer and add the chicken. Let it warm for a few minutes and then stir in the cream. Taste the soup and add salt as needed. Remove from the heat and serve.