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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Tex-Mex Chicken and Corn Soup Recipe

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This recipe for Tex-Mex Chicken and Corn Soup is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kernels from 4 ears of corn or 3 1/4 cups
2T extra virgin olive oil
1 large poblano chile pepper, stemmed and seeded, thinly sliced
1 onion, thinly sliced
Kosher salt and freshly ground pepper
1 tsp chili powder
4c low-sodium chicken broth
1 10 oz can diced tomatoes with green chiles
1 15 oz can hominy, drained and rinsed
4 c shredded rotisserie chicken (about 12 oz)
1 1/2c crushed tortilla chips
2 scallions, thinly sliced
Directions:
Directions:
1. Cut the kernels off the corn and transfer to a small bowl. Run the back of the knife down the cob to scrape any corn milk into the bowl (it helps to thicken the soup). Set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. dd the poblano, onion, 1/4 tsp salt and a few grinds of pepper; cook, stirring until the vegetables are browned in spots, about 6 mins. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 min. Stir in the chicken broth, 3 cups of water, tomatoes, hominy, chicken, 1/4 tsp salt, and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 mins. Season with salt and pepper.
3, Ladle the soup into bowls. Top with chips and scallions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 mins

 

 

 

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