TEX-MEX CHICKEN AND CORN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the chips and scallions.
Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams
MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
MEXICAN CHICKEN CORN CHOWDER
Chowder with pizzazz!
Provided by Jeanne Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g
EASY MEXICAN CHICKEN AND BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
MEXICAN CHICKEN AND CORN SOUP (POZOLILLO VERDE)
A whole chicken and fresh corn kernels are cooked in a green chicken broth seasoned with chiles, tomatillos, and avocado. Known in Mexico as pozolillo, this soup is considered a quick and easy version of pozole. Garnish with lettuce and serve with lime wedges and tostadas if you like. [Recipe originally submitted to Allrecipes.com.mx]
Provided by GabrielPadilla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.
- Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.
- Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 26.9 g, Cholesterol 40.8 mg, Fat 28.5 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 7.1 g, Sodium 619.9 mg, Sugar 6.9 g
MEXICAN CHICKEN CORN SOUP
Make and share this Mexican Chicken Corn Soup recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except salt, pepper and cheese in slow cooker. Cover and cook on low for 6-8 hours.
- Season to taste with salt and pepper. Serve topped with cheese.
Nutrition Facts : Calories 216.4, Fat 9.3, SaturatedFat 4.7, Cholesterol 55.3, Sodium 555.5, Carbohydrate 12.3, Fiber 1.8, Sugar 3.9, Protein 21.6
More about "mexican chicken corn soup recipes"
MEXICAN CHICKEN CORN SOUP - 30 MINUTE RECIPE - AN …
From anoregoncottage.com
5/5 (2)Total Time 30 minsCategory Soups And StewsCalories 342 per serving
- Heat the oil over medium high heat in a soup pot. Add the onion, peppers, garlic, cumin, oregano, salt and pepper (you can add raw chicken now if using). Sauté until tender and lightly browned, about 3-5 minutes.
- Sprinkle with flour, if using, and cook another couple of minutes (if using a starch, you'll add it at the end).
- Stir in the chicken stock, corn, and cooked chicken. Heat to a boiling, then reduce heat and simmer 15 minutes.
- Stir in milk or coconut milk if didn't use all broth. If using a starch to thicken now, add 2 tablespoons corn or potato starch to a small bowl, add about 1 tablespoon of COLD water, stir until smooth, and then add to soup after adding milk. Stir a minute or two until thickened and taste for seasoning.
EASY MEXICAN CHICKEN CORN SOUP - CREATIONS BY KARA
From creationsbykara.com
4.5/5 (32)Total Time 35 minsCategory SoupsCalories 334 per serving
- Add butter and garlic to the pot. Saute for 2-3 minutes. Add chicken broth, tomatoes, frozen corn and all the seasonings. Return chicken to the pot.
- Bring to a boil. Reduce to a low simmer. Cook for 10-15 minutes or till chicken is cooked through.
MEXICAN STREET CORN SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.8/5 (73)Total Time 20 minsCategory Side, SoupCalories 687 per serving
- Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
MEXICAN CHICKEN CORN CHOWDER | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (10)Total Time 25 minsCuisine American, MexicanCalories 306 per serving
- In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
- Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
MEXICAN STREET CORN SOUP - FOOLPROOF LIVING
From foolproofliving.com
MEXICAN CHICKEN SOUP - CULINARY HILL
From culinaryhill.com
EASY MEXICAN CHICKEN AND RICE SOUP RECIPE - SIMPLY …
From simplyrecipes.com
SLOW COOKER MEXICAN CHICKEN CORN CHOWDER SOUP …
From eatingonadime.com
MEXICAN CHICKEN SOUP RECIPE - HEARTY MEXICAN CHICKEN …
From eatingonadime.com
EASY MEXICAN STREET CORN: AN AUTHENTIC ELOTE RECIPE - MSN
From msn.com
20-MINUTE CHICKEN ENCHILADAS RECIPE - EATINGWELL.COM
From eatingwell.com
ELOTE (MEXICAN STREET CORN) - DOWNSHIFTOLOGY
From downshiftology.com
MEXICAN CHICKEN SOUP THERMOMIX - THERMO.KITCHEN
From thermo.kitchen
MEXICAN CHICKEN SOUP - SLENDER KITCHEN
From slenderkitchen.com
TEX MEX GROUND BEEF AND POTATO SOUP - WITHTHEWOODRUFFS.COM
From withthewoodruffs.com
EASY CHICKEN ENCHILADAS - THE RECIPE REBEL
From thereciperebel.com
CALDO TLALPEñO (MEXICAN CHICKEN SOUP) - EATINGWELL
From eatingwell.com
MEXICALI CHICKEN AND CORN SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
CREAMY MEXICAN CHICKEN CORN CHOWDER (30 MINUTES!) - CARLSBAD …
From carlsbadcravings.com
CALDO DE POLLO RECIPE (MEXICAN CHICKEN SOUP) | KITCHN
From thekitchn.com
15 HOW TO MAKE MEXICAN POZOLE SOUP RECIPE - SELECTED RECIPES
From selectedrecipe.com
CREAMY CHICKEN CORN SOUP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
MEXICAN STREET CORN DIP - COMFORTABLE FOOD
From comfortablefood.com
CHICKEN CHEESE SOUP RECIPE | SARGENTO
From sargento.com
MEXICAN CHICKEN SOUP WITH CHARRED BABY CORN - SIMPLY DELICIOUS
From simply-delicious-food.com
You'll also love