Santa Fe Corn Soup Recipe

Name: Santa Fe Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. frozen corn; 1 c. chicken broth; 1/4 c. butter; 2 c. milk; 1 garlic clove, minced; 1 tsp. oregano; 1/4 tsp. baking soda; salt and pepper to taste; 3 Tbsp. diced canned chilies; 1 c. cubed cooked chicken; 1 c. grated Monterey Jack cheese; 1 c. diced tomatoes

Servings: persons

3 1/2 c. frozen corn
1 c. chicken broth
1/4 c. butter
2 c. milk
1 garlic clove, minced
1 tsp. oregano
1/4 tsp. baking soda
salt and pepper to taste
3 Tbsp. diced canned chilies
1 c. cubed cooked chicken
1 c. grated Monterey Jack cheese
1 c. diced tomatoes

1
Combine corn and broth in blender or food processor and puree. In 3-quart saucepan, combine butter and corn mixture.
2
Simmer slowly 5 minutes.
3
Add milk, garlic, oregano, salt and pepper and bring to a boil.
4
Reduce heat and add chilies and chicken.
5
Simmer 5 minutes.
6
Remove from heat, add cheese and baking soda (to prevent curdling), and stir until cheese is melted.
7
Ladle soup into bowls and top with tomatoes.
8
Serve with tortilla chips.

852

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 12 ingredients. The key ingredients include: 3 1/2 c. frozen corn, 1 c. chicken broth, 1/4 c. butter, 2 c. milk, and more.

Yes, Santa Fe 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.

Santa Fe Corn Soup

How did you like this recipe?

Frequently Asked Questions