Shortcut Mexican Cheesy Chicken Soup Recipe (30 Minutes, 8 Ingredients) Soups Dinner Chicken Recipes Lunch Mexican Recipes Shortcut Recipes Tex-Mex Recipes High Protein Recipes
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 cheesy Mexican chicken soup recipe has been in my recipe file since my kids were little. After one taste, you'll know why. Not only that, has minimal prep, pantry ingredients and cooks up quickly, no simmering on the stove for hours.
The ingredient list is full of pantry staples. Here's what you'll need for this easy Tex-Mex soup: three cans of cream of mushroom soup, a can of chicken broth, a package of frozen corn, a can of tomatoes with green chiles, a can of cream-style corn, a box of processed cheese (aka Velveeta), cooked and shredded chicken and fresh garlic.
This is a great way to use leftover chicken, or buy a rotisserie chicken from the grocery store. Sometimes a handful of chopped cilantro finds its way into this creamy soup and adds flavor and freshness. This easy, high-protein soup reheats well for leftovers the next day.
Serve a hot bowl of this cheesy Mexican-inspired chicken corn soup recipe with crushed tortilla chips on top or with baguette slices for dipping.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 30 ounces (3 cans) cream of chicken soup
- 14 ounces (1 can) chicken broth
- 16 ounces (1 bag) frozen corn
- 10 ounces (1 can) tomatoes with green chiles
- 14 ounces (1 can) cream-style corn
- 8 - 10 ounces Velveeta, cubed
- 2 cups cooked, shredded chicken
- 3 cloves garlic, minced
Here's how to make it:
- Combine all the ingredients in a large pot. (If you don't have leftover chicken, cook a large chicken breast, cool and shred. You could cook it in a skillet or boil it. For a lower-sodium soup, use low-sodium chicken broth and low-sodium cream of chicken soup.)
- Bring to a boil, reduce heat to low and simmer, stirring often, about 20 minutes. Store the soup in an airtight container in the fridge and reheat in the microwave.
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