Mexican Corn Soup

Mexican Corn Soup

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From: Diabetic Living Magazine

Chicken shares the spotlight with corn in this well-seasoned soup. Blending part of the corn with the chicken broth is an easy way to thicken the soup and boost the flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 (16 ounce) package frozen whole kernel corn, thawed
  • 1 cup chicken broth
  • 1 (4 ounce) can diced green chiles
  • 2 tablespoons butter or margarine
  • ½ teaspoon minced garlic (1 clove)
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups milk
  • 1 cup chopped cooked chicken (about 5 ounces)
  • 1 cup chopped tomatoes
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • Snipped fresh parsley (optional)
  • Fresh oregano sprigs (optional)

Preparation

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  1. In a blender, combine half of the corn and the broth. Cover; blend until nearly smooth.
  2. In a large saucepan, combine corn puree, remaining corn, chiles, butter (or margarine), garlic, dried oregano (if using), salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes and snipped oregano (if using); heat through. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 226 calories; 8 g fat(4 g sat); 1 g fiber; 23 g carbohydrates; 18 g protein; 13 mcg folate; 39 mg cholesterol; 10 g sugars; 636 IU vitamin A; 8 mg vitamin C; 224 mg calcium; 1 mg iron; 471 mg sodium; 228 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1½ starch

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