Mexican Chicken Soup with Corn
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 304, total fat 15 G., saturated fats 3 G., proteins 16 G., carbohydrates 30 G., fiber 7 G., cholesterol 26 mg, sodium 1268 mg, sugar 7 G.
Calories 304, total fat 15 G., saturated fats 3 G., proteins 16 G., carbohydrates 30 G., fiber 7 G., cholesterol 26 mg, sodium 1268 mg, sugar 7 G.
This soup with tomatoes, corn, chili peppers, and chicken is seasoned with traditional Mexican spices, making it flavorful and warming. This recipe is perfect for using up leftover chicken, like from last night's dinner. Baked, roasted, or grilled chicken will all work. Shred it and add it to the soup when it's almost done. Serve with a drizzle of sour cream, if desired, and a side of pickled jalapeño rings.
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:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. chili powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 4 cups lightly salted chicken broth
- 1 can (110 g) chopped green chili peppers
- 1.5 cups frozen corn kernels
- 0.5 tsp dried oregano
- 4 canned whole peeled tomatoes, coarsely chopped
- 1 cup prepared shredded chicken
- 1/4 cup chopped fresh cilantro, plus extra for serving
- Juice of 1 lime
- Sour cream and/or pickled jalapeños, for serving
We recommend
Recipes with similar ingredients: grilled chicken, chili pepper, corn, tomatoes, lime, cilantro, celery, oregano, coriander, cumin, chili seasoning
Cooking the dish according to the recipe:
- In a medium saucepan, heat the vegetable oil over medium heat. Add the onion, celery, garlic, chili pepper, cumin, and coriander and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a gentle simmer and cook for 10 minutes. Add the chili pepper, corn, oregano, and tomatoes and cook for another 5 minutes.
- Add the chicken and stir until heated through, then remove from heat. Stir in the cilantro and lime juice. Season with salt and pepper to taste. Serve with sour cream and/or pickled jalapeños and cilantro.
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