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Chicken Corn Soup

Chicken Corn Soup in Dutch Oven

Chicken Corn Soup Recipe

In this recipe, we’re going to be making a delicious chicken corn soup! This soup is easy to make and perfect for winter when you want something comforting but not too spicy.

This soup is perfect for people who are looking for a traditional Tex-Mex style soup without all the heat. If you’re a fan of this type of soup, then you’ll love this recipe! Chicken corn soup is a great way to warm up on a cold day! See the full video on our YouTube channel @cookingwithshotgunred

Start off with a Dutch oven on medium-high heat add olive oil, onions, and Jalapeño pepper. 

Brown the onions and pepper so that they get some color on them. Then add corn and cook until it also turns a little brown.

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Then add a heaping teaspoon of chili powder, chicken stock, diced tomatoes and green chilies, tomato sauce, and white hominy. Season with salt and pepper, mix it together and let it simmer for 2 minutes.

 

Add 3 to 4 cups shredded chicken (We used Hormel precooked chicken taco meat, it is shredded, seasoned, and fully cooked dark meat), but you can use any precooked shredded chicken. Then add a 1/2 teaspoon of sugar. Let it simmer for 10 minutes uncovered.

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Serve and top with some shredded Mexican blend cheese, crumbled up tortilla chips, sour cream, and some thinly sliced green onions.

We love to use our our Lodge Dutch Oven

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Chicken Corn Soup Recipe Dutch Oven
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Chicken Corn Soup

Chicken Corn Soup in Dutch Oven
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Looking for a delicious and hearty chicken corn soup recipe? Look no further! This recipe is easy to make and comforting on cold winter days. Try it out today!

  • Author: cookingwithshotgunred
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Dinner, Main Course
  • Method: Dutch Oven, Stove Top
  • Cuisine: Tex-Mex, Soup

Ingredients

Units Scale
  • 2 Tbsp. Olive Oil
  • 1 Sweet Onion (thinly sliced and quartered)
  • 1 Jalapeno Pepper (thinly sliced, remove seeds)
  • 12oz. Bag of Frozen Corn (thawed)
  • 1 Tsp. Chili Powder
  • 4 cups Chicken Stock.
  • 1 Can Rotel (diced tomatoes and green chilies – mild)
  • 8 oz. Can Tomato Sauce
  • 1 Can White Hominy (rinsed and drained)
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Pepper
  • 3 to 4 cups Shredded Chicken (we used Hormel precooked Chicken Taco meat)
  • 1/2 Tsp. Sugar

Toppings:

  • Shredded Mexican Blend Cheese
  • Corn Chips
  • Sour Cream
  • Green Onions

Instructions

  1. In a Dutch oven on medium-high heat add olive oil, onions, and Jalapeno pepper.
  2. Brown the onions and pepper so that they get some color on them. Then add corn and cook until it also turns a little brown.
  3. Then add a heaping teaspoon of chili powder, chicken stock, diced tomatoes and green chilies, tomato sauce, and white hominy. Season with salt and pepper, mix it together and let it simmer for 2 minutes.
  4. Add 3 to 4 cups shredded chicken (We used Hormel precooked chicken taco meat, it is shredded, seasoned, and fully cooked dark meat), but you can use any precooked shredded chicken. Then add a 1/2 teaspoon of sugar. Let it simmer for 10 minutes uncovered.
  5. Top and serve with some shredded Mexican blend cheese, crumbled-up tortilla chips, sour cream, and some thinly sliced green onions and enjoy.

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Cooking with Shotgun Red

The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.

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