Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!

Julie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.

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  • Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

Nutrition Facts

852 calories; 48.9 g total fat; 139 mg cholesterol; 2166 mg sodium. 65.7 g carbohydrates; 41.3 g protein; Full Nutrition


Reviews (322)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2006
Fantastic Soup! I serve this in my coffeehouse and get nothing but rave reviews from my customers! I dump all of the ingredients in a crock pot in the morning turn it to medium and it's ready by lunch. The only thing I do differently is to whisk about 1 1/2 cups flour into the chicken broth. This gives it a little thicker consistency. I also use dried onions instead of fresh and a large can of chicken (saves alot of time!). Try it it will be one of your favorites! Read More
(75)

Most helpful critical review

Rating: 1 stars
02/26/2008
WOW I was disapointed. Not what I was looking for. I have been trying to find a recipe like the soup I get in resturants but this wasnt it. It was like corn chowder with chicken and spices. Very watery and a unappealing pinky color. Read More
(34)
397 Ratings
  • 5 star values: 302
  • 4 star values: 66
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 8
Rating: 5 stars
11/25/2006
Fantastic Soup! I serve this in my coffeehouse and get nothing but rave reviews from my customers! I dump all of the ingredients in a crock pot in the morning turn it to medium and it's ready by lunch. The only thing I do differently is to whisk about 1 1/2 cups flour into the chicken broth. This gives it a little thicker consistency. I also use dried onions instead of fresh and a large can of chicken (saves alot of time!). Try it it will be one of your favorites! Read More
(75)
Rating: 5 stars
01/21/2006
OMG!!!!! I can't say enough about this recipe. Every time I make it I get rave reviews and many requests for the recipe. I buy a rotisserie chicken from Costco remove chicken in place of breasts) then boil the carcass along with the skin (to add additional flavor) then strain and use as the broth. I also use a couple cans of Rotel tomatoes with chiles in place of the salsa. You have to try this recipe. You will not regret it. Read More
(41)
Rating: 1 stars
02/26/2008
WOW I was disapointed. Not what I was looking for. I have been trying to find a recipe like the soup I get in resturants but this wasnt it. It was like corn chowder with chicken and spices. Very watery and a unappealing pinky color. Read More
(34)
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Rating: 2 stars
10/24/2003
This was not what I wanted. It was bland and tasteless. I had to add a ton of hot sauce to give it some spice at all. My 2 year old wouldn't eat it even before I added the hot sauce. My husband took one look and opted for a sandwich. I suppose I could adjust the spices but really based on the fat content I don't think it is worth it. I will try a different recipe next time. Read More
(16)
Rating: 5 stars
09/25/2006
This soup was great! I doubled it and used the meat from 2 whole chickens instead and made my own broth. Adding tabasco gives it a good kick. Next time I think I'll saute some red peppers with the onions. If there are leftovers (if...) reduce the sauce add some more chicken and use as filling for enchiladas. add sauce and cheese on top. these were the best enchiladas i've ever tasted!! Read More
(15)
Rating: 5 stars
03/04/2007
This was very flavorful and yummy! I used 2C. half & half and 2C. skim milk and it was still very creamy. Like other reveiwers I also put some of the cheese directly in the soup. Next time I may add black beans. Read More
(14)
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Rating: 5 stars
12/04/2005
Delicious recipe! I diced and cooked the chicken breasts with the onion mixture to save time. I pre-mixed 2 tbsp of cornstarch with the broth as a thickener instead of using flour. I substituted fat-free half and half and used only 2 cups. I also substituted a can of rotel for the salsa as suggested by another reviewer. I don't like creamed corn so I used frozen corn instead. I garnished with the cheese cilantro sour cream chips and diced avocado. Served with warmed buttered flour tortillas. Yummy! Thank you for the recipe! Read More
(13)
Rating: 5 stars
06/27/2003
Really good and easy. I confess that I was beginning to wonder as I combined the various ingredients (the creamed corn made me especially nervous) but it turned out to taste like what I'd expect from my favorite Mexican restaurant. My husband raved about it! Definitely a keeper! Read More
(12)
Rating: 5 stars
12/27/2003
Mmmmmmmmmmm This soup is sooooo good! I'm so glad I stuck some in the freezer because I can't wait to eat it again! I used fat-free: broth condensed soup and half-and-half and it turned out great really cuts the calories down! I left out the cilantro & onion because my fresh salsa contained both and they're not my favorites. I'm a real wimp when it comes to spicy foods and was so happy that this soup is full of wonderful flavor - but not HOT at all. Don't be afraid to try this! If you like spicy it's easy to adjust using a hotter salsa. I also recommend the Portuagese Fried Bread on this web-site to go with this soup. Read More
(11)