Slow Cooker Mexican Corn Soup 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.
Servings: 6
Calories: 394kcal
Ingredients
- 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 and pepper to taste
- Fritos
- Sour Cream topping - optional
- Salsa topping - optional
Instructions
- 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.
Nutrition
Calories: 394kcal | Carbohydrates: 40g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 1517mg | Potassium: 1146mg | Fiber: 5g | Sugar: 12g | Vitamin A: 575IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 2mg