Chicken Corn Soup
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.