Santa Fe Corn Soup
A hearty, flavorful Santa Fe Corn Soup featuring sweet corn, spicy chilies, tender chicken, and melted Monterey Jack cheese—perfect for comforting meals with a Southwestern twist.
Ingredients
- 3 1/2 cups frozen corn ⓘ
- 1 cup chicken broth ⓘ
- 1/4 cup butter ⓘ
- 2 cups milk ⓘ
- 1 garlic clove, minced ⓘ
- 1 teaspoon oregano ⓘ
- 1/4 teaspoon baking soda ⓘ
- salt and pepper to taste ⓘ
- 3 tablespoons diced canned chilies ⓘ
- 1 cup cubed cooked chicken ⓘ
- 1 cup grated Monterey Jack cheese ⓘ
- 1 cup diced tomatoes ⓘ
Instructions
- Combine the frozen corn and chicken broth in a blender or food processor and puree until smooth.
- In a 3-quart saucepan, melt the butter and add the corn mixture. Simmer gently for 5 minutes.
- Add the milk, minced garlic, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat and stir in the diced chilies and cooked chicken. Simmer for 5 minutes.
- Remove from heat, add the grated Monterey Jack cheese and baking soda. Stir until the cheese is melted and the soup is smooth.
- Ladle the soup into bowls and top with diced tomatoes. Serve with tortilla chips.
Tips & Substitutions
For a creamier texture, blend in an additional cup of corn or substitute half of the milk with heavy cream. Fresh corn can replace frozen for a brighter flavor, or use vegetable broth for a vegetarian version. If you like spice, consider adding jalapeños or using spicy canned chilies. This soup is versatile, so feel free to experiment with herbs or spices from your pantry.
Serving Suggestions
Ladle the soup into bowls and top with fresh diced tomatoes for a burst of color. It pairs beautifully with tortilla chips for added crunch or a side of Mexican Chicken And Rice Dinner for a hearty meal. Consider garnishing with chopped cilantro or avocado for extra flavor. Enjoy with a light salad for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a saucepan over medium heat, stirring occasionally. If the soup thickens, add a splash of milk or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Santa Fe Corn Soup contains roughly 786 calories, with 16g protein, 75g carbohydrates, and 53g fat. It is an excellent source of iron (95% of the Daily Value), dietary fiber (77% of the Daily Value), and calcium (57% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2441mg per serving (106% 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 make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just follow the recipe up to the point of adding the cheese. Allow it to cool, then store it in the refrigerator. When ready to serve, reheat and stir in the cheese until melted.
Is it possible to make this soup vegetarian?
Absolutely! To make the soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can enhance the flavor by adding more vegetables like bell peppers or zucchini.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with cheddar cheese for a sharper flavor or queso blanco for a milder taste. Both will melt well and complement the soup beautifully.
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).