Mexican Corn Chicken Soup
Nutrition Information
  • Serves: 8
  • Calories: 360
  • Fat: 12 g
  • Carbohydrates: 31 g
  • Protein: 25 g
  • Cholesterol: 70 mg
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 tablespoons butter
  • 1 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 3 garlic cloves, minced
  • 1 (4 oz) can green chlles
  • 2 (11 oz) cans summer crisp corn
  • 1 (15 oz) can creamed corn
  • 1 (15 oz) can black beans, rinsed and drained
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon Mexican oregano
  • 1 tablespoon ground cumin
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 2 cups Monterey Jack Cheese, shredded
  • 1 cup whole milk (or half and half)
Instructions
  1. In large Dutch oven, brown onion and pepper in butter; add garlic and cook another 2 minutes. Stir in green chiles, corn, creamed corn, black beans, chicken broth, bay leaf, salt, pepper, oregano and cumin. Bring to a simmer and cook over low heat for 20 to 30 minutes until mixture has reduced by about one-third.
  2. Add chicken and simmer for 5 minutes. Stir in cheese and milk to chicken mixture, until cheese is melted and mixture is heated through.
  3. Garnish with cilantro and avocado, if desired.
Notes
Exchanges: 2 Fat; 2 Carbohydrate; 4 Protein
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