Tex-Mex Chicken and Corn Soup
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 24 G., saturated fats 5 G., proteins 26 G., carbohydrates 57 G., fiber 7 G., cholesterol 42 mg, sodium 1316 mg, sugar 11 G.
Calories 470, total fat 24 G., saturated fats 5 G., proteins 26 G., carbohydrates 57 G., fiber 7 G., cholesterol 42 mg, sodium 1316 mg, sugar 11 G.
Almost all the main ingredients in this Tex-Mex-inspired soup are canned or pre-made, significantly reducing cooking time. Nevertheless, the dish is rich and flavorful, as if it took hours of preparation. Chunks of flavorful grilled chicken, tomatoes and chili peppers, corn, and spices make this soup rich and full of the vibrant, summery flavors of a Southern dish. For added heartiness, top each serving with crushed tortilla chips before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 ears of corn, husked
- 2 tbsp. l. olive oil
- 1 large poblano pepper, stemmed and seeded, thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon chili spice mix
- 4 cups lightly salted chicken broth
- 1 can (280 g) chopped tomatoes with chili peppers
- 1 can (425 g) hominy corn, rinsed
- 4 cups shredded grilled chicken (about 12 oz.)
- 1.5 cups broken tortilla chips
- 2 green onions, thinly sliced
We recommend
Recipes with similar ingredients: grilled chicken, corn, pureed tomatoes, poblano pepper, chili seasoning, tortilla
Cooking the dish according to the recipe:
- Cut the corn kernels off the cobs and transfer them to a small bowl. Run the dull side of a knife across the cob to squeeze out all the corn milk (this will help thicken the soup) into the bowl.
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the poblanos, onion, 1/4 teaspoon salt, and a few grinds of black pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and milk. Add chili spice mix and fry until softened, about 1 minute.
- Stir in the chicken broth, 3 cups water, tomatoes, hominy, chicken, 1/4 teaspoon salt, and a few grinds of black pepper. Cover and bring to a boil, then reduce the heat and simmer, uncovered, until the broth has reduced slightly and the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with tortilla chips and green onions.
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