Description
A warm, creamy Southwest-inspired soup loaded with tender chicken and sweet corn.
Ingredients
- Chicken breast (cooked & shredded)
- Sweet corn kernels
- Chicken broth
- Sour cream (or crema)
- Onion, diced
- Garlic, minced
- Green bell pepper or poblano
- Diced tomatoes
- Chili powder
- Cumin
- Smoked paprika
- Olive oil
- Salt & black pepper
- Fresh cilantro
- Lime wedges (for serving)
Instructions
- Heat olive oil in a pot and sauté onion and pepper until soft.
- Add garlic, chili powder, cumin, and smoked paprika; stir until fragrant.
- Pour in chicken broth and diced tomatoes; bring to a gentle simmer.
- Stir in corn and shredded chicken; cook 10–15 minutes.
- Lower heat and stir in sour cream until creamy and smooth.
- Season with salt and pepper, garnish with cilantro, and serve with lime.
Notes
- Adjust the spice level by adding more or less chili powder.
- For a vegetarian version, substitute chicken with beans or tofu.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg