Tender chicken and sweet corn are combined in a creamy soup with just enough heat to warm your mouth without setting it on fire. My entire family loves this soup, even my non-spice loving middle son. Combine that with the fact that it takes barely 20 minutes to pull this soup together, and you’ll understand why this is a frequently eaten meal in our house! Quick soups are one of my favorite ways to get dinner on the table in the fall.
I loved our homemade corn stock last year so much; my plan for saving it in the freezer didn’t happen. I
just kept using it until it was gone. (If you don’t have corn stock stashed
away, chicken stock works great too.) I’m counting down the days until the corn festival, so that I can get my fill of all our favorite corn recipes once again!
Creamy Mexican Chicken and Corn Soup
- 2 teaspoons butter
- 2 cloves garlic minced
- 6 cups corn stock or chicken stock
- 1 10 ounce can of tomatoes with green chiles
- 2 15 ounce cans of corn drained or 3 1/2 cups of fresh corn
- 2-3 teaspoons kosher salt REDUCE this if you are using store bought stocks, adjust to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups cooked chicken chopped bite-size
- 3/4 cup heavy cream
- Melt the butter in a large pot and saute the garlic until fragrant. Add the stock, tomatoes, corn and all the spices and 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. Remove from the heat and serve. Enjoy!
- FREEZER MEAL: This soup freezes well and can be reheated in the
- microwave straight from the freezer or allowed to thaw in the
- refrigerator and then reheated on the stove or in the microwave. I store
- it in two cup containers for easy lunches.
(originally posted 09/20/13 – notes and photos updated 08/25/14)