This is one of those recipes that I’ve been making for years. When I first discovered it, my 2nd child was a baby (she’s 15 now!). My husband and I thought it was amazing! I would take it as a meal to friends who had just had a baby and I would always hear the same results. Everyone seems to love it! Everyone, except maybe those who don’t like corn. It is chock full of corn, so if you’re on a low glycemic index type of diet, then you’ll want to steer clear from this recipe.
I like making this one in the slow cooker, because I can turn it on and forget it, but it’s also very possible to cook it on the stovetop and have it completed within a reasonable amount of time.
Slow Cooker Mexican Corn Soup
4 cups chicken broth
4-5 boneless, skinless chicken breast
32 oz bag frozen corn
1 tsp cumin
2 tsp garlic powder
4 chicken bouillon cubes
2 4 oz cans of diced green chilies
2 cups milk
salt & pepper to taste
Sour Cream (topping – optional)
Salsa (topping – optional)
Place chicken, chicken broth, corn, green chilies and spices in slow cooker. Cook on low for 7-8 hours or on high for 4 hours. Once the chicken is cooked, chop up with kitchen shears while still in the slow cooker. Add the milk and let warm through by waiting another 30 minutes or so. Serve over Fritos chips and top with sour cream and salsa.
Freezer to Slow Cooker Instructions:
Place chicken, chicken broth, corn, green chilies and spices in a freezer safe bag. Label and lay as flat as possible to freeze. On cooking day, follow instructions above.
Serve over Fritos…..