Cheesy Chicken Soup With Roasted Corn and Green Chi

Name: Cheesy Chicken Soup With Roasted Corn and Green Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of well flavored chicken stock; 1 (14 ounce) can diced tomatoes with jalapenos; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 medium onion, diced; 1 cup diced boneless chicken breast (apprx one large breast); 2 -3 fresh green chilies, seeds removed and diced or 1 (4 ounce) can diced green chilies; 2 teaspoons cumin; 2 teaspoons Mexican chili powder (i use penzey's medium); 1 teaspoon pepper; ¼ cup all-purpose flour; 1 cup skim milk; 6 ounces reduced-fat Mexican cheese blend or 6 ounces reduced-fat sharp cheddar cheese; ¼ cup reduced-fat sour cream; ½ cup trader joe's roasted frozen corn (no need to defrost); chopped fresh cilantro

Servings: persons

2 cups of well flavored chicken stock
1 (14 ounce) can diced tomatoes with jalapenos
1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion, diced
1 cup diced boneless chicken breast (apprx one large breast)
2 -3 fresh green chilies, seeds removed and diced or 1 (4 ounce) can diced green chilies
2 teaspoons cumin
2 teaspoons Mexican chili powder (i use penzey's medium)
1 teaspoon pepper
¼ cup all-purpose flour
1 cup skim milk
6 ounces reduced-fat Mexican cheese blend or 6 ounces reduced-fat sharp cheddar cheese
¼ cup reduced-fat sour cream
½ cup trader joe's roasted frozen corn (no need to defrost)
chopped fresh cilantro

1
In medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered.
2
In a large skillet, heat butter and oil.
3
Add onions and brown for approx 3-4 minutes.
4
Add chicken to brown.
5
Add chilies and spices and stir to incorporate.
6
Add ap flour and slowly add milk, stirring to incorporate.
7
Let cook for a few minutes until thickened and flour has been incorporated into sauce.
8
Ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit.
9
Pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes.
10
Stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth.
11
Serve with chopped cilantro and tortilla chips, tobasco, rice etc.
12
Texture of the soup should be velvety.not thick.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups of well flavored chicken stock, 1 (14 ounce) can diced tomatoes with jalapenos, 1 tablespoon butter, 1 tablespoon vegetable oil, and more.

Yes, Cheesy Chicken Soup With Roasted Corn and Green Chilies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken Soup With Roasted Corn and Green Chilies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions