Ingredients40 m servings 392 cals
- Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
- Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
- Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.
Per Serving: 392 calories; 10.5 g fat; 69.7 g carbohydrates; 16.2 g protein; 24 mg cholesterol; 1460 mg sodium. Full nutrition
ReviewsRead all reviews 3
We both liked this with one small change. I didn't care for the entire mixture being pureed...including the chicken so I pureed 1/2 the soup minus the chicken then added the puree back into the...
I used butter instead of oil, no cumin or cayenne pepper, lime or chicken . I added 3/4 package of Velveeta cheese and milk along with chicken broth and small can of green chilies. It was very ...