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Aztec Chicken & Corn Soup
Aztec Chicken & Corn Soup is one of our hottest soups. Green chilies spice up this soup with corn and Aztec chicken. Just make sure there's enough for seconds.
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35 mins
Cooking Time
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30 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 300.0 |
| Calcium (g) | 50.0 mg |
| Carbohydrates (g) | 28.0 g |
| Cholesterol (g) | 55.0 mg |
| Fat (g) | 12.0 g |
| Fiber (g) | 5.0 g |
| Iron (g) | 2.0 mg |
| Monounsaturated Fat (g) | 2.0 g |
| Potassium (g) | 674.0 mg |
| Protein (g) | 23.0 g |
| Saturated Fat (g) | 2.0 g |
| Sodium (g) | 600.0 mg |
| Sugars (g) | 3.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Bring water to a boil in large saucepot. Stir in Knorr® Reduced Sodium Chicken flavor Bouillon until dissolved. Stir in chicken. Simmer, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken, shred and reserve. Remove saucepot from heat, reserving broth and set aside.
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Meanwhile, heat oil in 12-inch skillet over medium-high heat and cook corn until golden, stirring occasionally about 5 minutes. Stir in zucchini, onion and jalapeno and cook until onion is tender, about 5 minutes.
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Stir vegetable mixture into saucepot. Bring to a boil. Stir in cornmeal. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
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Puree 3 cups hot soup mixture in batches in blender or food processor until smooth. Return to saucepot. Stir in reserved chicken and heat through. Just before serving, stir in cilantro and lime juice. Garnish with toasted sliced almonds and if desired, shredded cheese.
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