Chicken Soup Mexican(From Sheryl'S Sister, Ginger Roman)
A hearty Mexican chicken soup with creamy cheese, corn, chilies, and flavorful spices, perfect for comforting gatherings and those who enjoy bold, cheesy flavors.
Ingredients
- 4 chicken breasts ⓘ
- 1/4 cup margarine ⓘ
- 1 onion, chopped ⓘ
- 4 tablespoons flour ⓘ
- 1 cup half and half ⓘ
- 1 cup chicken broth ⓘ
- 10 ounce frozen corn ⓘ
- 8 ounce grated Monterey Jack cheese ⓘ
- 8 ounce cream cheese, cut into pieces ⓘ
- 4 ounce grated Cheddar cheese ⓘ
- 2 (4 ounce) cans chopped chilies, drained ⓘ
- salt and pepper to taste ⓘ
- dash of hot pepper sauce ⓘ
Instructions
- Boil chicken breasts in water with celery, carrots, and onions for a flavorful broth.
- Remove chicken from broth, let cool, then cut into bite-sized pieces.
- In a large pot, cook chopped onion in melted margarine until transparent.
- Sprinkle flour over onions, stirring constantly to form a roux.
- Gradually add half and half and chicken broth, stirring constantly until mixture thickens.
- Add frozen corn, grated Monterey Jack cheese, chopped chilies, cut-up chicken, grated Cheddar cheese, salt, pepper, and a dash of hot pepper sauce.
- Stir well until all ingredients are combined and cheese is melted.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cumin or smoked paprika to enhance the depth of the soup. If you're out of half and half, whole milk or a mix of milk and cream can work as substitutes. You can also replace Monterey Jack with Pepper Jack for added spice. Avoid overcooking the chicken to keep it tender. This soup pairs wonderfully with other Mexican recipes.
Serving Suggestions
Serve this hearty chicken soup with warm tortillas or crusty bread for a satisfying meal. It also pairs well with a fresh green salad or avocado slices for added creaminess. For a fun twist, consider serving it alongside Chicken Burritos for a complete Mexican-inspired feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens too much in the fridge, add a little chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Soup Mexican(From Sheryl'S Sister, Ginger Roman) contains roughly 865 calories, with 23g protein, 102g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (194% of the Daily Value), protein (45% of the Daily Value), and iron (30% of the Daily Value). Note that it is relatively high in sodium, at 1528mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver! Simply shred the chicken and add it to the soup at the end, allowing it to warm through without overcooking.
How can I make this soup spicier?
To add more heat, increase the amount of hot pepper sauce or add diced jalapeños. You can also use spicy canned chilies instead of mild ones for an extra kick.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken with hearty vegetables like zucchini and bell peppers, and use vegetable broth instead of chicken broth. Replace the cream cheese with a plant-based alternative for a delicious vegetarian option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).