Chicken Corn Soup
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!
- 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
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- 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
- In a Dutch oven on medium-high heat add olive oil, onions, and Jalapeno 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.
- 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.
- Top and serve with some shredded Mexican blend cheese, crumbled-up tortilla chips, sour cream, and some thinly sliced green onions and enjoy.
Find it online: https://www.shotgunred.com/chicken-corn-soup/