Description
A quick and creamy dish that combines chicken, sweet corn, and zesty spices, perfect for busy weeknights or cozy weekends.
Ingredients
- 1 lb chicken (or 2 ½ cups shredded rotisserie chicken)
- 1 can cream-style corn
- 1 cup sweet corn (fresh or canned preferred)
- ¼ cup flour (for thickening)
- 3 cups chicken broth (low-sodium recommended)
- ½ medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 medium jalapeno (minced, seeds removed for milder heat)
- 1 medium bell pepper (chopped)
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can diced mild green chilies
- 1 tbsp cornstarch
- To taste seasonings (cumin, chili powder, smoked paprika, dried oregano, salt, pepper)
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook the chicken. If using raw chicken, boil or sauté until fully cooked and then shred it. If using rotisserie chicken, shred it and set aside.
- In a large pot, add the chopped onion, minced garlic, jalapeno, and bell pepper. Sauté in a bit of oil over medium heat for about 5 minutes until soft.
- Sprinkle flour over the vegetables and stir. Cook for another minute.
- Gradually pour in the chicken broth while stirring to avoid lumps. Then add the cream-style corn, sweet corn, diced tomatoes, green chilies, and shredded chicken. Mix well.
- Season with cumin, chili powder, smoked paprika, dried oregano, salt, and pepper to taste. Let it simmer for about 10 minutes.
- In a small bowl, mix cornstarch with a little water to create a slurry, then add it to the soup to thicken.
- Once thickened, stir in softened cream cheese and shredded cheddar cheese until melted and creamy.
Notes
For a creamier texture, blend a portion of the soup and then mix it back in. Adjust spices to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican