Mexican Chicken-Corn Soup

This is basically a regular chicken-corn chowder that has Mexican flavors added in the form of chilies and spices. It's a nice flavor change from the normal corn chowder.

I always like to serve it with oven-baked tortilla "chips" I make by cutting corn tortillas in sixths, spraying with oil (from my "Mr. Misto") and seasoning with salt and spices. I just bake in a 400-degree oven for 10-20 minutes until they look done -I don't bother with turning them and they seem to crisp just fine.




This is a great recipe for using leftovers or pantry items as well as fresh. I will either use frozen corn from last year's harvest, (as well as chopped, frozen jalapenos), or use fresh from-the-garden. It's good either way.

It also works well with chopped, cooked chicken leftover from another meal, although you can use raw cut-up chicken breasts as well as a couple cloves of chopped garlic, a chopped onion and grated cheese. Not pictured is the sweet red peppers that I was out of- but you know I never want to run to the store for an ingredient because of our cottage mentality "of making do or doing without."*smile*

This is a quick and easy soup. Start by heating up some oil in a soup pot and then adding the onions, garlic, peppers, and cumin. If using raw chicken, it should be added at this point, too.

Saute vegetables (and chicken, if using) for 5-7 minutes, until lightly browned. Then sprinkle with 1-2 tablespoons flour and cook another couple of minutes.

Add chicken stock and corn. If I'm using frozen corn, just let it partially thaw and add it straight from the freezer bag.

If using leftover chicken,  add it along with the corn and broth. Bring to a boil over high heat and then reduce heat and simmer about 15 minutes. Season with salt and pepper and add about a cup of milk to make it more creamy and "chowdery" - though it's optional and you can use all broth if you'd prefer.

Sprinkle each serving with shredded cheese -we think it really brings the soup to a whole other level.

Even with the jalapenos, it's not very spicy, which is great for our kids, but my husband and I like it a bit more spicy, so we add some hot sauce at the table. If I were making it just for us, I'd up the amount of jalapenos.

Mexican Corn Soup

• 2 cups cooked, chopped chicken (or 1 lb. of boneless chicken breasts, cubed)
• 1 onion, chopped
• 1 jalapeno chili, chopped
• 1 cup red bell pepper
• 2 cloves garlic, chopped
• 1 tsp. ground cumin
• 2 TB vegetable oil
• 2 TB flour
• 1 cup milk
• 3 cups chicken broth (or all broth if you'd prefer)
• 2 cups frozen corn
• salt and pepper to taste
• 1 to 1-1/2 cups shredded cheese: jack or cheddar or a mix

1. Heat the oil in a soup pot and add the onion, peppers, garlic and cumin (add the raw chicken now if using). Saute until lightly browned, about 5-7 minutes.
2. Sprinkle with flour and cook another couple of minutes.
3. Stir in chicken stock, corn, and cooked chicken (if using). Heat to a boiling, then reduce heat and simmer about 15 minutes (stir in milk now, if using).
4. Season with salt and pepper to taste.
5. Serve topped with shredded cheese.

Jami