Cheesy Chicken Soup With Roasted Corn and Green Chilies

Total Time
Prep 15 mins
Cook 10 mins

This is a lightened recipe adapted from Dairy Hollow House Soup Cookbook. It sounds complicated but it's not when you're doing it. Hope someone gives it a try!

Ingredients Nutrition


  1. In medium pot, bring chicken stock and tinned tomatoes to a boil -- turn down and let simmer covered.
  2. In a large skillet, heat butter and oil. Add onions and brown for approx 3-4 minutes. Add chicken to brown. Add chilies and spices and stir to incorporate. Add ap flour and slowly add milk, stirring to incorporate.
  3. Let cook for a few minutes until thickened and flour has been incorporated into sauce.
  4. Ladle 1 cup of broth/tomato combo into the skillet and stir to thin a bit. Pour entire contents into soup pot and bring to a bare simmer, simmering for about 10 minutes.
  5. Stir in cheese, corn and creme fraiche slowly incorporating so both combine into the broth.
  6. Serve with chopped cilantro and tortilla chips, tobasco, rice etc. Texture of the soup should be velvety.not thick.


Most Helpful

This is one of our favorites! Great flavor and pretty much everything is in our pantry all the time. No special trips to the grocery store. We use regular corn when we don't have roasted on hand. Thanks!

CookieKris September 30, 2008

This was really quick and tasty. Next time I'll add garlic when cooking the onions. I goofed by putting the whole bag of corn in, but I liked it!

Carianne August 18, 2007

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