Chicken Corn Soup

Chicken Corn Soup

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Makes: 4 servings

Start to Finish: 15 minutes

  • 1  tablespoon canola oil

  •  3⁄4  cup frozen chopped onion, Ore-Ida®

  •  2  teaspoons bottled garlic blend, Gourmet Garden®

  •  1  teaspoon Mexican seasoning, McCormick®

  •  2  tablespoons all-purpose flour

  •  2  cans (14 ounces each) chicken broth, Swanson®

  •  1  can (11-ounce) Mexicorn, Green Giant®

  •  2  frozen mini corn on the cob, thawed and sliced into 1⁄2-inch pieces, Green Giant® Nibblers

  •  11⁄2  cups deli rotisserie chicken, skin removed, chopped

  • 1 tablespoon heavy cream (optional)




In a large saucepan, heat oil over medium-high heat. Add onions, garlic, and Mexican seasoning; cook and stir 3 minutes. Add flour; cook and stir for 2 to 3 minutes or until flour starts to brown. Stir in chicken broth. Bring to a boil; reduce heat. Cover; simmer for 5 minutes. Stir in Mexicorn and corn on the cob; simmer 2 minutes.

Stir in chopped chicken; cook, uncovered, about 5 minutes or until corn is heated through. Remove from heat and stir in cream (optional). Serve hot.

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