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tex-mex chicken soup with toasted corn

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This soup is a great way to use up leftover chicken or turkey. Finish off your soup with a squeeze of lime juice and a dollop of sour cream. I prefer to use Rotel vs. regular diced tomatoes.

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yield 4 -6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For tex-mex chicken soup with toasted corn

  • 12 oz
    pre-cooked chicken, shredded
  • 8 oz
    cotija cheese, crumbled
  • 1
    onion, chopped
  • 1 c
    carrots, finely chopped
  • 4 clove
    garlic, minced
  • 1 Tbsp
    oil
  • 2 c
    fresh or frozen (thawed) corn kernels
  • 3 1/2 c
    low-sodium chicken broth
  • 1 c
    diced tomatoes (can use rotel tomatoes and green chilies if you prefer spicy)
  • 1/2 c
    cilantro leaves, chopped

How To Make tex-mex chicken soup with toasted corn

  • 1
    Heat oil in a dutch oven over medium-high heat and saute onion and carrots for approx. 5 minutes or until onions have softened and are translucent.
  • 2
    Add garlic and corn; cook until corn kernels just begin to brown - stirring as needed.
  • 3
    Add chicken broth and bring to a boil - reduce heat to a simmer and add tomatoes and chicken. Season to taste.
  • 4
    Ladle soup into bowls and garnish with crumbled cotija cheese and cilantro leaves. Serve with lime wedges on the side.
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