Mexican Corn Soup Recipe

Name: Mexican Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package frozen whole kernel corn, thawed; 1 cup chicken broth; 1 (4 1/2 ounce) can green chilies, diced; 2 tablespoons butter or 2 tablespoons margarine; ½ teaspoon garlic, minced; 1 tablespoon fresh oregano or 1 teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 cups milk; 1 cup cooked chicken, chopped; 1 cup tomatoes, chopped; 1 cup monterey jack cheese, shredded; snipped parsley (optional); fresh oregano, springs (optional)

Servings: persons

1 (16 ounce) package frozen whole kernel corn, thawed
1 cup chicken broth
1 (4 1/2 ounce) can green chilies, diced
2 tablespoons butter or 2 tablespoons margarine
½ teaspoon garlic, minced
1 tablespoon fresh oregano or 1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups milk
1 cup cooked chicken, chopped
1 cup tomatoes, chopped
1 cup monterey jack cheese, shredded
snipped parsley (optional)
fresh oregano, springs (optional)

1
In blender, combine half of the corn and the chicken broth.
2
Cover and blend until nearly smooth.
3
In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dired oregano, salt, and black pepper.
4
Bring to boiling, reduce heat.
5
Simmer, uncovered, for 10 minutes.
6
Stir in milk, chicken, tomatoes, and snipped oregano; heat throughly.
7
Remove from heat.
8
Stir in cheese until melted.
9
If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (16 ounce) package frozen whole kernel corn, thawed, 1 cup chicken broth, 1 (4 1/2 ounce) can green chilies, diced, 2 tablespoons butter or 2 tablespoons margarine, and more.

Yes, Mexican Corn Soup 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.

Mexican Corn Soup

How did you like this recipe?

Frequently Asked Questions