Cheesy Roasted Corn and Chicken With Green Chilies Soup

“This crock-pot recipe is adapted from a stove-top recipe. We wanted a recipe using dried roasted corn with cheese and chicken. It does have a kick, hope you enjoy. It was excellent served with a warm loaf of Jalapeno Cheese Bread.”
4hrs 20mins

Ingredients Nutrition


  1. 1 In medium pot, bring seasoned chicken stock and chicken to a boil -- turn down and let simmer covered for about 15 minute Remove from heat.
  2. 2 In crock-pot. Add onions, peppers, tomatoes, spices, and dry roasted corn. Add cubed chicken and broth. Cook on high setting for about 3 1/2 - 5 hours until corn is tender.
  3. 3 Combine margarine and flour to make a roux. Stir into soup. Slowly add milk and sour cream, stirring to incorporate. cook on high until soup thickens slightly. Reduce heat and let cook for a about another half hour on low.
  4. 4 Stir in cheese.
  5. 6 Serve with chopped cilantro and tortilla chips, Tabasco, rice etc. Texture of the soup should be velvety.not thick.

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