Typically, recipes for Mexican style soups use prepared taco seasoning mixes. This recipe is based on a corn based broth and easy to find ingredients that make this soup, in my opinion, one of the tastiest soups you can make in very little time. The fresh chips are so good you will want to make them as a snack, even when you are not making the soup. If you have leftover chicken or a rotisserie chicken, you can simplify this recipe by simply shredding the chicken and adding that to the broth.
Mexican Corn Soup
- 3 1/2 cups fresh or frozen corn kernels
- 1 1/2 cups chicken broth
- 4 tablespoons butter
- 2 cups milk
- 1 teaspoon cumin
- 1 4 oz. can diced green chilies
- 4 dashes Tabasco sauce
- 1 28 oz. can diced tomatoes, drained
- 2 - 3 boneless skinless chicken breasts
- 8 corn tortillas
- canola oil for frying
- salt and pepper
- condiments salsa, sour cream, diced avocado
In a blender or food processor, puree corn in chicken broth. In a large dutch oven, melt butter, add corn puree and cook over medium heat for 4 - 5 minutes. Add milk, cumin, tomatoes, green chilies, Tabasco sauce, and a 1/4 teaspoon of freshly ground black pepper. Bring mixture to a boil, add chicken breasts, reduce heat to medium low and cover. Cook 25 minutes, stirring frequently Remove chicken breasts, shred chicken and return to soup. Simmer an additional 25 minutes.
Stack tortillas and cut into 8 wedges. Heat 1/2 inch of oil in a heavy skillet and fry tortillas until golden. Remove to a paper towel lined baking sheet and sprinke with salt. Serve soup with desired condiments and top with tortilla chips.