30-Minute Cheesy Chicken Soup Recipe: One Bowl Isn't Enough of This Mexican Chicken & Corn Soup Recipe by Donna John
With some leftover chicken and a quick trip to the pantry, you can make this creamy chicken and corn soup recipe in less than 30 minutes. This recipe has been in my file since my kids were little. After one taste, you'll know why. Sometimes a handful of chopped cilantro finds its way into the mix, too.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 3 cans (10 ounces each) cream of chicken soup
- 1 can (14 ounces) chicken broth
- 1 package (16 ounces) frozen corn
- 1 can (10 ounces) tomatoes with green chiles
- 1 can (14 ounces) cream-style corn
- 8 - 10 ounces Velveeta, cubed
- 2 cups cooked, shredded chicken
- 3 cloves garlic, minced
- tortilla chips or toasted baguette slices, for serving
Here's how to make it:
- Combine all the ingredients in a large pot. Bring to a boil, reduce heat to low and simmer, stirring often, about 20 minutes.
- Serve with crushed tortilla chips on top or with baguette slices for dipping.
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