Best 6 Chicken And Corn Soup With Chile Mint Salsa Recipes
Indulge in a tantalizing culinary journey with our delectable Chicken and Corn Soup with Chile Mint Salsa, a symphony of flavors that will delight your palate. This savory soup, brimming with tender chicken, sweet corn, and an array of aromatic spices, is the epitome of comfort food. Accompanied by a refreshing Chile Mint Salsa, a vibrant blend of spicy chiles, zesty lime, and refreshing mint, this dish promises a harmonious balance of heat and coolness. Whether you're seeking a quick and easy weeknight meal or a hearty and satisfying soup to warm your soul on a chilly day, this recipe has you covered. With step-by-step instructions and a treasure trove of variations, including a vegetarian option, this versatile soup caters to diverse dietary preferences and culinary inclinations. So, prepare to embark on a flavor-filled adventure and savor the essence of this culinary masterpiece.
Here are our top 6 tried and tested recipes!
SALSA CHICKEN SOUP
"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
CHICKEN-CORN CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
- Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
CHICKEN CHILI SOUP
This soup is so yummy on a cold day.
Provided by CAROL46
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 18
Number Of Ingredients 14
Steps:
- Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 21 g, Cholesterol 25.6 mg, Fat 1.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 0.2 g, Sodium 427 mg, Sugar 3.6 g
TEX-MEX CHICKEN WITH CORN SALSA
For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
- Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
- Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.
Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
CORN AND CHICKEN SOUP
Sprinkle with chopped parsley or chives.
Provided by Morris
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
- Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.5 g, Cholesterol 124.5 mg, Fat 20.4 g, Fiber 2 g, Protein 41.1 g, SaturatedFat 5.7 g, Sodium 291.3 mg, Sugar 3.8 g
CHICKEN TORTILLA SOUP V
An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.
Provided by Betty
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g
Tips:
- Select fresh, high-quality ingredients: Use the best quality chicken, corn, and other vegetables you can find. Fresh, in-season ingredients will yield the most flavorful soup.
- Don't overcrowd the pot: When adding the chicken and vegetables to the pot, make sure there is enough space for them to cook evenly. If the pot is too crowded, the ingredients will steam rather than sauté, resulting in a less flavorful soup.
- Simmer the soup for at least 30 minutes: This will allow the flavors of the chicken, vegetables, and broth to meld together. The longer you simmer the soup, the more flavorful it will be.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavors.
- Garnish the soup with fresh herbs: Cilantro, mint, and green onions are all great options. Fresh herbs will add a pop of color and flavor to the soup.
Conclusion:
This chicken and corn soup with chile-mint salsa is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor from the chicken, corn, vegetables, and chile-mint salsa. It is also a good source of protein, vitamins, and minerals. Serve the soup with a side of crusty bread or a salad for a complete meal.
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