Brown the chicken before adding the other ingredients, to seal in the juices. This soup is wonderful if you are looking for a recipe for a hearty and warming soup with chicken. Chicken and sweet corn soup is a winning recipe and everyone will adore the flavor of this, including kids. Cheese and sour cream provides a perfect garnish and looks great on the soup too.
Chicken Corn Soup Ingredients
- 2 chicken breasts, no skin or bones, chopped
- ½ teaspoon minced garlic
- ½ teaspoon olive oil
- ½ cup chopped onion
- 1 cup chunky salsa
- 1 ½ cups frozen corn kernels
- ¼ teaspoon ground cumin
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ½ teaspoon chili powder
- 1 tablespoon lemon juice
- 3 ½ cups chicken broth
Mexican Hot Pot Soup Preparation
- Sauté the chicken in the oil for 5 minutes in a pot over a medium heat.
- Add the cumin and garlic.
- Combine well. Add the corn, broth, chili powder, onion, salsa, and lemon juice.
- Turn the heat down to low and simmer for 20 to 30 minutes.
- Pour the soup in serving bowls and top with the cheese and sour cream.
- If you want to make this recipe in a slow cooker or crockpot, you can add all the ingredients apart from the tortilla chips, cheese, and sour cream, cook it slowly for 7 hours.
- Remove the chicken after 6 and a half hours to shred it then cook it for the other half an hour.
- Serve this Mexican crockpot soup, topped with the sour cream and cheese.
(Serves 4)
Chicken Corn Soup
You can add more chili powder if you want a more "warming" soup, but make sure you add it gradually and taste the soup after each addition! It is easier to add more chili than remove an excess of it! You can make this Mexican soup recipe on the stove or in a slow cooker, depending on how much time you have. The results from either method are equally good.
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