Mexican Chicken and Corn Chip Soup

    45 minutes

    Fresh chicken and corn chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

    1900 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breasts
    • 1/2 teaspoon olive oil
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon ground cumin
    • 3 1/2 cups (875ml) chicken stock
    • 1 cup frozen corn kernels
    • 1 cup chopped onion
    • 1/2 teaspoon chilli powder
    • 1 tablespoon lemon juice
    • 1 cup chunky salsa
    • 250g corn chips
    • 1/2 cup (60g) grated cheese
    • sour cream to taste

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the stock, corn, onion, chilli powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
    2. Break up some corn chips into individual bowls and pour soup over chips. Top with the cheese and a little sour cream.

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    Reviews in English (1646)


    Delicious very tasty. I added chopped carrots and zucchini. My husband had it with the corn chips cheese and sour cream, I just had it with thd sour cream. Will make this again.  -  02 Jul 2016


    The sour cream at the end makes it so nice a thick. I put the chips over the top so they don't get soft too quickly and chose not to use cheese.  -  15 Apr 2015


    I thought this recipe was a good starting point, but found it a little vague. Here is what I did - I boiled the chicken in a little water with a garlic clove and salt until done. I let the chicken cool until I could handle it and I shredded the chicken by hand (PERFECT in this soup). In the soup pot, I sauted the onion until tender, added the chicken and spices and then added the rest. A REALLY good salsa to use that won't make it too tomato-y is a small can of "Embassa" salsa. This can be found in the international isle of your grocery store. It has a more fresh tomato taste than your normal jar of salsa and it's probably a quarter of the price - $1! I boiled the soup for about 15 minutes and I think the thing that really finished this soup and made it more of a meal - I cooked some minute rice on the side and let people add as much or as little to their soup as they liked. I also added about a 1/2 can of drained and rinsed black beans. This gave the soup a little more substance. Also - I used a LOT more chicken broth than the recipe suggested - a 48oz can of low sodium chicken broth, as well as 3/4 of a box (the resealable). I don't know if the broth would have been enough if I had followed the recipe.  -  12 Mar 2006  (Review from Allrecipes USA and Canada)