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Tex-Mex Chicken And Corn Soup

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Tex-Mex Chicken And Corn Soup

In a medium dutch oven heat up 2 tbsp. olive oil then add:
1 thin sliced sweet onion, 1 thin sliced Jalapeno pepper.
(remove the seeds and both ends from the Jalapeno)
Brown so the onions and pepper get some color on them.

Add one 12 oz. bag of frozen corn (thawed)… brown it as well.
1 heaping tsp. chili powder…
4 cups (or 1 box) of chicken stock.
1 can of Rotel’s diced tomatoes and green chilies (mild)
8 oz. can Hunt’s tomato sauce
1 can of white hominy (rinsed and drained)
1/4 tsp. salt and 1/4 tsp. pepper. simmer for 2 minutes.

Then add 3 to 4 cups shredded chicken. I used Hormel Taco meat.
It is shredded and seasoned and fully cooked dark meat!

Then add 1/4 tsp. white sugar

Simmer for 5 minutes with the lid off!

Serve with some shredded cheese on top, then some crumbed up tortilla chips, then some sour cream, then some thin sliced green onions.

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