Creamy Mexican Chicken Soup

This Creamy Mexican Chicken Soup will warm your heart and your home.  It boasts a smooth, creamy texture thanks to the heavy cream, it gets sweetness from the corn and a nice, mild spice from the chili powder and green tomatoes.  I enjoy cooking meals that are inexpensive, hearty, simple, and flavorful and this soup fits the bill.

This entire meal is done in about 30 mins and 15 of that is just letting the chicken simmer!  That’s what I call winning!  Once that soup is done you can serve it as is or top it with extra goodies!  I vote for extra goodies.

Creamy Mexican Chicken Soup 

Olive Oil
1 medium onion, chopped
2 tsp garlic, minced
1 jalapeno, diced (optional)
32 oz chicken broth
1 TSP EACH chili powder and cumin
1/2 tsp pepper
1 1/4 lb boneless skinless chicken breast
1 C milk
1 can black beans
1 can white kidney beans or red beans
1  C frozen corn
2/3 C heavy cream
1/4 C sour cream
15 oz can diced tomatoes with green chili (if serving kiddos or prefer a mild soup, purchase tomatoes without the green chilies)

Toppings (optional)
cheese, sour cream, avocados, cilantro, crushed tortilla chips, etc

Directions:

Heat oil in a large pot.  Add in diced onion and jalapeno and sauté for 3 mins.  Add in the garlic the last 30 seconds.  Add in chicken broth, chili powder, cumin, pepper, and chicken.  Bring to a boil then simmer for 15 mins, until chicken has cooked through.  If the chicken breasts are really thick, I recommend slicing in half to make thinner.

Remove chicken and set aside.  Add in tomatoes.  Shred/dice the chicken and return to the pot.  Then add the beans, corn, cream, and sour cream.  Stir and then cook until heated through.  Serve warm. and ENJOY!

Creamy Mexican Chicken Soup Recipe

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15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

• Olive Oil
• 1 medium onion, chopped
• 2 tsp garlic, minced
• 1 jalapeno, diced (optional)
• 32 oz chicken broth
• 1 TSP EACH chili powder and cumin
• 1/2 tsp pepper
• 1 1/4 lb boneless skinless chicken breast
• 1 C milk
• 1 can black beans
• 1 can white kidney beans or red beans
• 1 C frozen corn
• 2/3 C heavy cream
• 1/4 C sour cream
• 15 oz can diced tomatoes with green chili
• Toppings: (optional)
• cheese, sour cream, avocados, cilantro, crushed tortilla chips, etc

Instructions

1. Heat oil in a large pot. Add in diced onion and jalapeno and sauté for 3 mins. Add in the garlic the last 30 seconds.
2. Add in chicken broth, chili powder, cumin, pepper, and chicken. Bring to a boil then simmer for 15 mins, until chicken has cooked through.
3. Remove chicken and set aside. Add in tomatoes. Shred/dice the chicken and return to the pot.
4. Add beans, corn, cream, and sour cream. Stir and then cook until heated through. Serve warm.
5. Enjoy!

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