Best 9 Chicken And Corn Soup With Chile Mint Salsa Recipes

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Discover a tantalizing twist on classic chicken and corn soup with the addition of a vibrant chile mint salsa. This delectable dish combines the savory richness of chicken broth, tender chicken, sweet corn, and a medley of vegetables, all enhanced by the zesty and refreshing flavors of a homemade chile mint salsa. This comforting and flavorful soup is perfect for a quick and easy weeknight meal or as a cozy dish to warm up on a chilly day. Let's explore the delightful flavors and step-by-step instructions to create this delightful chicken and corn soup with chile mint salsa.

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CHICKEN AND CORN SOUP WITH CHILE-MINT SALSA



Chicken and Corn Soup with Chile-Mint Salsa image

Provided by Andrea Reusing

Categories     Soup/Stew     Chicken     Poultry     High Fiber     Mint     Corn     Summer     Simmer     Chile Pepper     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 23

Chile-mint salsa:
4 jalapeños
2 garlic cloves, coarsely chopped
1 teaspoon (or more) kosher salt
1 cup (loosely packed) fresh mint leaves, chopped
3 tablespoons olive oil
Soup:
1 3-4-pound whole chicken
3 quarts low-salt chicken broth
4 ears of corn, husked, kernels cut from cobs, cobs reserved
1 medium onion, halved lengthwise
1 head of garlic, halved crosswise
1 medium carrot, chopped
1 celery stalk, chopped
5 whole black peppercorns
3 bay leaves
2 teaspoons kosher salt plus more
1 small red onion, thinly sliced
Garnishes:
1 large tomato, diced, lightly salted
Tortilla chips
2 limes, cut into wedges
Coarse sea salt (such as Maldon)

Steps:

  • For chile-mint salsa:
  • Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
  • Make a paste by mincing garlic and 1 teaspoon salt on a work surface, scraping with the side of knife occasionally. Add chiles and finely chop, then add mint and finely chop. Transfer to a bowl; stir in oil. Season with more salt, if desired. DO AHEAD: Salsa can be made 1 day ahead. Cover; chill. Return to room temperature before using.
  • For soup:
  • Place chicken and broth in a large heavy pot. Add water just to cover chicken. Bring to a simmer over high heat, skimming the surface occasionally (foam can add bitter flavors to soup; discard it as you skim). Reduce heat to medium-low; simmer, continuing to skim surface occasionally, for 5 minutes. Add corn cobs, halved onion, garlic, carrot, celery, peppercorns, bay leaves, and 2 teaspoons salt. Reduce heat to low and simmer until breast meat is just cooked through, 15-20 minutes.
  • Transfer chicken to a cutting board; let cool slightly. Cut off breast meat; set aside (cooking breast meat longer will make it tough). Return chicken to pot. Simmer over low heat until legs and thighs are cooked through, about 20 minutes longer.
  • Remove pot from heat. Transfer chicken to a platter; let cool slightly. Strain broth through a fine-mesh sieve into another large pot; discard solids. Shred all chicken meat, discarding skin and bones.
  • Bring strained broth to a simmer. Add corn kernels and cook until heated through, about 3 minutes. Add red onion; cook until crisp-tender, about 5 minutes. Add chicken; simmer, stirring occasionally, until heated through, about 5 minutes. Season with salt.
  • For garnishes:
  • Divide soup among warm bowls. Garnish with tomato and tortilla chips. Squeeze lime wedges over; add wedges to soup. Serve, passing chile-mint salsa and sea salt alongside.

CHICKEN-CORN CHILI



Chicken-Corn Chili image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
  • Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

MEXICAN CHICKEN AND CORN SOUP



Mexican Chicken and Corn Soup image

This tomato-based soup is flavored with traditional Mexican spices.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups low-sodium chicken broth
One 4-ounce can chopped green chilies
1 1/2 cups frozen corn kernels
1/2 teaspoon dried oregano
4 canned whole peeled tomatoes, roughly chopped
1 cup cooked and shredded chicken
1/4 cup chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Kosher salt and freshly ground black pepper
Sour cream and/or pickled jalapenos for topping

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
  • Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.

CHICKEN AND CORN CHILI



Chicken and Corn Chili image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 12h15m

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

  • Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
  • About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
  • Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g

AMISH CHICKEN CORN SOUP



Amish Chicken Corn Soup image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CHICKEN CORN SOUP I



Chicken Corn Soup I image

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Provided by Teresa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 11

1 (4 pound) chicken
1 onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
½ cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1 egg
¼ cup milk
2 hard-cooked eggs, chopped

Steps:

  • In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
  • Cut corn from cobs if using fresh corn.
  • Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  • In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
  • Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g

SALSA CHICKEN SOUP



Salsa Chicken Soup image

"You wouldn't guess that this quick-and-easy soup is low in fat," relates Becky Christman of Bridgeton, Missouri. "Since my husband loves spicy foods, I sometimes use medium or hot salsa in this recipe for extra zip."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) chicken broth
1-3/4 cups water
1 to 2 teaspoons chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack cheese or pepper Jack cheese, optional

Steps:

  • In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 481mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

CHILI, CHICKEN AND CORN SOUP (WW CORE)



Chili, Chicken and Corn Soup (Ww Core) image

Smoky, spicy and comforting this easy dish is my adaptation of a recipe found on weightwatchers.com. My favorite preparation is used here: chop, dump and simmer. The onions and leeks melt down into the base of the soup giving the liquid both body and flavor. As presented, this recipe is 5 WW points per serving and Core.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken thighs, about 1 1/2 pounds in total
cooking spray
1 1/2 cups leeks, thinly sliced (white and light green parts only)
3/4 cup white onion, finely diced
2 garlic cloves, minced
1/2-1 jalapeno, finely diced
1/4 teaspoon sweet paprika
1/2 teaspoon cumin
3 ears corn, kernels removed (see directions)
2 cups fat free chicken broth
1 1/2 cups white mushrooms or 1 1/2 cups cremini mushrooms, sliced 1/4 inch thick
1 medium yellow squash, sliced 1/4 inch thick
salt & pepper, to taste
cilantro (optional)

Steps:

  • Place a large soup pot or Dutch oven over medium heat. Apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. Cook for two minutes.
  • Cut the chicken thighs in half and add to the pot. Cook and stir for 2 minutes until the surface of the chicken is opaque.
  • Add the corn kernels, paprika, cumin and chicken broth. Milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. Bring to a light boil and reduce to simmer. Cover and cook for 20 minutes.
  • Add the mushrooms and stir in, cover and cook another 10 minutes.
  • Add the yellow squash and stir in cover and cook another 10 minutes.
  • Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
  • Optional: The chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
  • Ladle into bowls and garnish with cilantro (optional).

Nutrition Facts : Calories 271.8, Fat 5.7, SaturatedFat 1.3, Cholesterol 85.9, Sodium 364, Carbohydrate 33.4, Fiber 4.5, Sugar 6.9, Protein 26

CHICKEN CORN SOUP



Chicken Corn Soup image

This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.

Provided by dawnie2u

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/4 cup onion, finely chopped
1 cup celery, finely chopped
4 tablespoons all-purpose flour
2 cups chicken broth
16 ounces canned creamed corn
3/4 cup milk
3/4 cup half-and-half
1 carrot, shredded
1 tablespoon fresh parsley, finely minced
1/4 teaspoon grated nutmeg
1/8 teaspoon black pepper
1 1/2 cups cooked chicken, coarsely shredded

Steps:

  • In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
  • Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
  • Add the broth, and whisk until smooth, raising the heat a bit.
  • Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
  • Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
  • pieces.

Nutrition Facts : Calories 285.3, Fat 15.5, SaturatedFat 8.6, Cholesterol 62.1, Sodium 617.2, Carbohydrate 24, Fiber 1.8, Sugar 4, Protein 14.6

Tips:

  • For a richer flavor, use chicken stock instead of water.
  • If you don't have fresh corn, you can use frozen or canned corn.
  • To make the soup spicier, add more chili peppers to the salsa.
  • For a creamier soup, add a cup of heavy cream or half-and-half.
  • Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped cilantro.

Conclusion:

This chicken and corn soup is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a casual lunch. The soup is packed with flavor, thanks to the combination of chicken, corn, and chili mint salsa. The salsa is also a great way to add a bit of heat to the soup. Whether you're looking for a quick and easy meal or a comforting bowl of soup, this chicken and corn soup is sure to hit the spot.

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