Creamy Mexican Chicken and Corn Soup
Yield : 8 servings
2 teaspoons butter
2 cloves garlic, minced
6 cups corn stock or chicken stock
1 10 ounce can of tomatoes with green chiles
2 15 ounce cans of corn, drained or 3 1/2 cups of fresh corn
2-3 teaspoons kosher salt, ( REDUCE this if you are using store bought stocks ), adjust to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3 cups cooked chicken, chopped bite-size
3/4 cup heavy cream
Melt the butter in a large pot and saute the garlic until fragrant. Add the stock, tomatoes, corn and all the spices and bring to a boil. Reduce to a low simmer and add the chicken. Let it warm for a few minutes and then stir in the cream. Remove from the heat and serve. Enjoy!
FREEZER MEAL :
This soup freezes well and can be reheated in the microwave straight from the freezer or allowed to thaw in the refrigerator and then reheated on the stove or in the microwave. I store it in two cup containers for easy lunches.
Source : barefeetinthekitchen.com/2013/09/creamy-mexican-chicken-and-corn-soup-recipe.html
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