Cheesy Chicken Soup With Roasted Corn and Green Chilies
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
3
ingredients
- 2 cups of well flavored chicken stock
- 1 (14 ounce) can diced tomatoes with jalapenos
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 cup diced boneless chicken breast (apprx one large breast)
- 1 fresh green chilies, seeds removed and diced or (4 ounce) can diced green chilies
- 2 teaspoons cumin
- 2 teaspoons Mexican chili powder (i use penzey's medium)
- 1 teaspoon pepper
- 1⁄4 cup all-purpose flour
- 1 cup skim milk
- 6 ounces reduced-fat Mexican cheese blend or 6 ounces reduced-fat sharp cheddar cheese
- 1⁄4 cup reduced-fat sour cream
- 1⁄2 cup trader joe's roasted frozen corn (no need to defrost)
- chopped fresh cilantro
directions
- In medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered.
- In a large skillet, heat butter and oil. Add onions and brown for approx 3-4 minutes. Add chicken to brown. Add chilies and spices and stir to incorporate. Add ap flour and slowly add milk, stirring to incorporate.
- Let cook for a few minutes until thickened and flour has been incorporated into sauce.
- Ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit. Pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes.
- Stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth.
- Serve with chopped cilantro and tortilla chips, tobasco, rice etc. Texture of the soup should be velvety.not thick.
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