Tex-Mex Chicken Corn Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
774 kcal
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Course
Main Course, Dinner
Tex-Mex Chicken Corn Soup
Description
Tex-Mex Chicken Corn Soup blends shredded cooked chicken with sautéed onions and garlic seasoned with chili powder and cumin. Carrots, diced green chilies, and various corn forms including fresh kernels and cream-style corn contribute sweet and savory notes and add texture to the soup. Cornstarch is used to gently thicken the broth paired with chicken stock and evaporated milk for creaminess. The cooking method, either in an Instant Pot or on the stove, helps meld the flavors while tenderizing the vegetables. Chopped fresh cilantro, diced red bell peppers, and lime wedges are added before serving for a fresh, bright contrast.
With its combination of textures from tender chicken and crisp vegetables, plus a rich, mildly spiced broth, this soup can stand as a satisfying lunch or light dinner option. The garnishes offer a pleasant herbal and citrus balance to the richness.
Notes mention using rotisserie chicken breast for convenience, and guidelines for converting slow cooker times to Instant Pot settings ensure successful preparation. Ensuring the Instant Pot is sealing correctly is important for properly cooking the soup.
Ingredients
- 2 chicken breast cooked (See Note 1, large
- 2 tbsp olive oil
- 1 onion chopped, large
- 3 cloves garlic chopped
- 1 tbsp chili seasoning
- 2 tsp cumin ground
- 1 tsp salt
- 2 carrot peeled and chopped
- 7 oz diced green chilies canned
- 29 oz corn kernels can whole kernel corn or kernels cut from 4 ears of corn
- 14.75 oz cream style corn canned, sweet
- 2 tbsp cornstarch
- 4 cups chicken stock
- 12 oz evaporated milk can
- 1 red bell pepper diced, large
- cilantro chopped, for garnish
- lime for garnish
Instructions
- In an Instant Pot or large soup pot over medium heat add the oil and sauté the onion and garlic for 2 minutes. Add the chili powder, cumin and salt. Stir and cook 2 minutes more.
- Add the chicken, carrots, green chilis, corn kernels, cream of corn, corn starch, chicken stock and evaporated milk. Stir to combine and if using Instant Pot, close the lid and set to Soup. If cooking in a large soup pot, cover and simmer on low for 35 minutes or until vegetables are tender. Season to taste.
- Serve with chopped cilantro, red bell peppers and limes to garnish.
Notes
- Use shredded breast meat from a rotisserie chicken or your preferred cooked chicken totaling about 1 pound.
- If adapting from slow cooker to Instant Pot, cook for 25-30 minutes on the Soup setting with the lid sealed.
- Verify the Instant Pot is set to sealing, not venting, to ensure proper pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 102g | 34% |
| Protein | 48g | 96% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 1374mg | 57% |
| Potassium | 1904mg | 41% |
| Fiber | 12g | 48% |
| Sugar | 32g | 64% |
| Vitamin A | 7785IU | 156% |
| Vitamin C | 79mg | 88% |
| Calcium | 292mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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