TEX-MEX CHICKEN SOUP WITH TOASTED CORN

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Tex-Mex Chicken Soup With Toasted Corn image

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.

Provided by Daily Inspiration S @DailyInspiration

Categories     Chicken Soups

Number Of Ingredients 10

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

Steps:

  • 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.
  • Add garlic and corn; cook until corn kernels just begin to brown - stirring as needed.
  • Add chicken broth and bring to a boil - reduce heat to a simmer and add tomatoes and chicken. Season to taste.
  • Ladle soup into bowls and garnish with crumbled cotija cheese and cilantro leaves. Serve with lime wedges on the side.

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