Mexican Chicken And Corn Soup
Monday, March 31, 2025
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Cooked in the slow cooker, this chicken and corn soup has a delicious Mexican twist.
The ingredient of Mexican Chicken And Corn Soup
- 2 tsp olive oil
- 4 chicken thigh fillets fat trimmed
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 1 5l 6 cups massel chicken style liquid stock
- 3 tsp chipotle in adobo sauce
- 4 corncobs husks and silk removed
- 400g can black beans rinsed drained
- 2 tbsp fresh lime juice
- 85g 1 3 cup sour cream
- hot chilli sauce to drizzle
- 2 green shallots thinly sliced
- 1 4 cup fresh coriander leaves chopped
- lime wedges to serve
- blue corn chips to serve
The Instruction of mexican chicken and corn soup
- heat the oil in a large frying pan over medium heat add the chicken and cook for 3 minutes each side or until golden brown transfer to a 6l slow cooker add the onion to the frying pan and cook stirring for 5 minutes or until soft and lightly golden add the garlic and cook stirring for 30 seconds or until aromatic transfer to the slow cooker
- add the stock to the slow cooker then stir in the chipotle add the corncobs cover and cook on low for 6 hours
- use tongs to transfer the corncobs and chicken thighs to a chopping board set aside to cool slightly use a small sharp knife to cut the corn kernels from the cobs coarsely chop the chicken return corn kernels and chicken to the soup add the black beans and stir to combine cover and cook on high for 30 minutes or until the soup is heated through
- stir in the lime juice ladle the soup into serving bowls and top with sour cream chilli sauce green shallot and coriander serve with lime wedges and corn chips
Nutritions of Mexican Chicken And Corn Soup
fatContent: 608 255 caloriessaturatedFatContent: 26 grams fat
sugarContent: 43 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 42 grams protein
sodiumContent: n a
