CREAMY MEXICAN CHICKEN AND ROASTED CORN SOUP
“This dish began as a sort of hybrid experiment of several recipes. What resulted is a delicious, hearty, flavorful soup that immediately became a family favorite. By using frozen corn, this recipe is perfect for any season.”
Submitted by Leslie R., KY RN
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes
• 1 Tbsp olive oil • 1 medium sweet onion, diced • 3 cloves garlic, minced • 1 jalapeño, diced (seeds removed) • 2 boneless, skinless chicken breasts • 12 oz bag frozen fire-roasted corn Ingredients
Instructions
• 2 tsp ground adobo chili powder • ¾ tsp kosher salt • ¼ tsp finely ground fresh pepper • 16 oz chicken broth • 16 oz heavy whipping cream • Juice of 1 lime • 2 large dashes of Cholula (Mexican hot sauce) • 8 oz shredded Colby Jack cheese • ¼ cup fresh cilantro, chopped
1. Sauté the aromatics: In a large stockpot, heat olive oil over medium heat. Add the diced onion and jalapeño, sautéing until softened. Stir in the minced garlic and cook until fragrant, about 1 minute. 2. Build the soup base: Add the chicken breasts, fire-roasted corn, and fire-roasted chiles to the pot. Season with Tajín, cumin, adobo chili powder, salt, and pepper. Stir to combine. 3. Simmer the soup: Pour in the chicken broth and heavy whipping cream. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour. 4. Shred the chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the soup. 5. Add final ingredients: Stir in the lime juice, Cholula hot sauce, shredded Colby Jack cheese, and chopped cilantro. Simmer for an additional 10 minutes, allowing the flavors to meld. 6. Serve and garnish: Ladle the soup into bowls and garnish with sour cream, crumbled Cotija cheese, tortilla strips, and cilantro leaves as desired.
• 4 oz can fire- roasted chiles • 1 Tbsp Tajín seasoning • 2 tsp ground cumin
Optional Garnishes:
• Sour cream • Crumbled Cotija cheese
• Santa Fe-style tortilla strips (salad topping) • Cilantro leaves
2026 | Recipes by Nurses, for Nurses
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