tex-mex chicken soup with toasted corn
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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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 12 ounces pre-cooked chicken, shredded
- 8 ounces cotija cheese, crumbled
- 1 onion, chopped
- 1 cup carrots, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon oil
- 2 cups fresh or frozen (thawed) corn kernels
- 3 1/2 cups low-sodium chicken broth
- 1 cup diced tomatoes (can use rotel tomatoes and green chilies if you prefer spicy)
- 1/2 cup cilantro leaves, chopped
How To Make tex-mex chicken soup with toasted corn
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Step 1Heat 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.
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Step 2Add garlic and corn; cook until corn kernels just begin to brown - stirring as needed.
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Step 3Add chicken broth and bring to a boil - reduce heat to a simmer and add tomatoes and chicken. Season to taste.
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Step 4Ladle soup into bowls and garnish with crumbled cotija cheese and cilantro leaves. Serve with lime wedges on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Chicken Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Chicken
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Method:
Stove Top
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