Real Recipes From Real Home Cooks ®


Recipe by
Maggie M
In The Kitchen, OH

I took my basic chicken corn chowder recipe and added a bit of this and that and came up with a tasty bowl of yum. We always have these ingredients on hand so it's a good spur of the moment meal for us because it's so quick to make. We love all things taco so that influence is here. It's warm, comforting and it can be mild or spicy - that choice is yours. Really tasty on it's own but extra yummy served with some salty tortilla chips. Garnish with some snipped chives for great color and flavor. It's fun to serve it with Taquitos on the side .. just dip them into the soup !

yield 3
method Stove Top

Ingredients For mexi-soup

  • 1 Tbsp
  • 1/2 c
    chopped onion
  • 1/4 tsp
    minced garlic .. more if desired
  • 2 c
    shredded cooked chicken - dark and light meat
  • 1 Tbsp
    taco seasoning - more if desired
  • 1/2 c
    low sodium chicken broth
  • 1/2 c
    salsa - heat level is up to you
  • 1/2 c
  • 1 c
    shredded monterey jack cheese
  • 1/2 c
    shredded pepper jack cheese - mild or spicy
  • 1 c
    creamed corn
  • 1 c
    grilled fresh corn if you have it .. if not add whole kernal canned or frozen
  • 1 can
    (4 oz) diced green chilies - mild or hot .. your choice
  • 1 - 2 c
    chopped roma tomato
  • garnishes: snipped chives, sour cream, hot sauce, crumbled tortilla chips

How To Make mexi-soup

  • 1
    In a large pot melt the butter. Add the onion and cook until tender. Add garlic and cook 1 minute longer.
  • 2
    Add the shredded cooked chicken to the pot and stir. Sprinkle with the taco seasoning and stir.
  • 3
    Add the chicken broth and salsa and bring to a boil. Reduce heat and simmer for about 5 minutes to help blend the flavors.
  • 4
    Stir in the milk and cheeses. Stir until the cheese has all melted. Add the creamed corn, the charred or whole kernal corn and the diced chilies and stir. Add the chopped tomatoes and heat through.
  • 5
    Serve hot with garnishes of your choice.